The University of noodles

Perhaps calling universities is a bit 'too much; on the other hand simply call it the ABC noodles seemed very bland ...

In any case it went like this:
days ago Daniela, a neighbor of mine and of a garden, reiterated the fact that although she had received the pasta machine for almost two years, she was not absolutely sure how to use it.

Not so much the mechanical use of the object, as the various steps to be done and what were the most suitable recipes to get the best results.

And so, one Sunday morning, getting all the necessary ingredients, we went to work to prepare a good amount.
We made the simplest and most classic recipe with the basic ingredients.

Below are the ingredients and normal quantities for four to six people (we have done more: she and her husband are young and definitely of robust appetite!).

These ingredients are sufficient and if the eggs are the right size, it is not necessary to add anything else.
In the case of small eggs or extremely dry air keep warm water within reach; at worst, you will need a table spoon.
For the rest, all the detailed procedure for the preparation of egg pasta can be found here:
egg pasta, the homemade!

Ingredients:

Our work ...

After kneading the ingredients to make the job easier, the final dough procedure was started by hand.

My brief demonstration and then Daniela began working!

After half an hour of rest in the fridge the dough was portioned and we began to make the steps to reduce, gradually, the dough to the required thickness.

After the first attempts ...

... and thanks to a well coordinated team work ...

... production has advanced to full size!

Finally in the evening the tagliatelle were cooked and put on the table.
And thanks to the table commitment of Markus, the neighbor's husband, we took out almost a kilo of rustic tagliatelle (do not pull thin as usual) season with plenty of meat sauce!

The next academic courses will the stuffed pastas, from ravioli cannelloni, tortellini and through Schwäbische Maultaschen! 

ADVICES AND NOTES:

• I Maultaschen they are ravioli typical of southern Germany, filled with various fillings, often served in broth.
  Generally a couple: they are huge and do not fan out in a single bite! Although egg pasta is not prescribed, it certainly does not make us ...
• Normally for egg pasta I use two-thirds of flour 00 (sometimes even a little bit of manitoba), A third of semolina and an oil CT EVO:
  pasta acquires the consistency that I prefer; for my preparations, at least.