Pasta fresca casera

Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Pasta fresca casera. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Pasta fresca casera is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it's quick, it tastes delicious. They're fine and they look fantastic. Pasta fresca casera is something that I've loved my entire life.

Many things affect the quality of taste from Pasta fresca casera, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pasta fresca casera delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Pasta fresca casera using 4 ingredients and 4 steps. Here is how you can achieve that.

Hacer pasta fresca es muy sencillo y el resultado de mejor sabor que las versiones industriales. ¡Animate a prepararla!

Ingredients and spices that need to be Get to make Pasta fresca casera:

1. 300 g harina
2. 1/2 cucharadita sal fina
3. 3 huevos tipo L (grandes)
4. 2 cucharadas aceite de oliva virgen extra

Instructions to make to make Pasta fresca casera

1. Mezcla la harina con la sal en un cuenco grande. Forma un hueco en el centro y añade los huevos y el aceite. Mezcla poco a poco hasta que se haga una masa más o menos compacta.
   
   Pasa a la mesa y trabaja unos 5 minutos, o hasta que quede una masa lisa y elástica. Para el amasado también puedes usar una amasadora o robot de cocina. Deja reposar unos 15 minutos, tapada, a temperatura ambiente.
2. Corta la masa en porciones de 50 g. y procede a estirar con el rodillo, espolvoreando la superficie con un poco de harina para facilitar el proceso. Sigue estirando hasta darle el grosor deseado, normalmente menos de un milímetro, lo más fina posible. Deja secar las tiras de masa, sobre la mesa enharinada, durante media hora.
3. Una vez lista y reposada, se puede cortar a mano, con un cortapastas o cuchillo afilado, dando las formas deseadas, como láminas grandes para lasaña o canelones, triángulos para maltagliatti, parpadelle, farfalle, tallarines, etc.
4. pappardelle ;)

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So that is going to wrap it up with this special food How to Prepare Award-winning Pasta fresca casera. Thank you very much for your time. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!