.. if you want the pasta to make you ...

Dough for the pasta Ingredients: For 6 persons: 400 gr wheat flour 200 g wheat flour type 0300 gr salt water qbPreparazione: Mix all ingredients thoroughly and lavorateli format you prefer. With this dough you can get: noodles, lasagne, browse for the ravioli, noodles, spaghetti alla chitarra, etc.. A possible variant is to use 300 grams of flour type 0 and 300 g of whole wheat flour: the result is excellent. How to proceed: First, you have the flour to the fountain, that is paid in order to obtain a piles and forming a groove in the middle, so that can remember the crater of a volcano. Break the eggs and then pour in the center dell'incavo. Mix with a fork, gradually incorporating the flour. Few minutes after the eggs have formed with the flour mixture absorbed a yellow that, integrated with the remaining flour, it will become increasingly significant. Then continue working the mixture with your hands. We must push with force, pull slightly and rewind. When it is smooth and homogeneous stendetelo with the rolling pin to obtain a thin foil. To have a browse round rotate the dough as the pull, so as to form a large disc. Then allow to dry, so that, by wrapping it in order to cut, you paste. If the dough is intended to be stuffed, you must not dry it, but proceed quickly, because it must retain the necessary moisture to be able to paste at the time of packaging the type of stuffed pasta you want (ravioli, tortellini, agnolotti, etc..) . Also for the noodles do not let dry out the dough more than necessary, because you lose elasticity and break at the time of roll. Cospargetela with a little flour, arrotolatela and, without pressing, cut with a knife or a narrow strip between their large but equal). Then take the roll obtained, open, infarinateli and adagiateli at work rather than overlapping them. If you use the special roller machine, you have to cut the dough into smaller pieces, which pass through the rollers first to get as many thin strips. These cut in desired length and will pass in the special roller provided with sharp discs. As for the dough, the variations are numerous. In some regions you replace the flour with durum wheat semolina to make the preparation more consistent, in other replace the eggs with as much water noodles to get lighter. You can also add flavor and color the dough. The green paste, for example, you can get using spinach that, once cooked, dried and crushed, add all'impasto. Generally if you add vegetables or liquids, you must reduce the number of eggs, but will remain unchanged if you use cuttlefish ink, saffron, cocoa and other ingredients of similar consistency.