Ingredients:
For the dough bun:
On a clean surface mix the flour, salt and form a crown
In the center of it add the egg and oil
Beat the eggs gently
With the fingers slowly integrate the flour with the liquid ingredients, until the flour is well combined
Knead by working the dough by hand for a minimum time of 10 minutes, stretching and pushing the dough with the base of the palm of the hands until it takes a shiny satiny appearance, it should not be sticky but neither too dry and hard, in this step the quality of the flour and the size of the eggs are usually determining factors
If it is necessary to add a little water it is usually enough to wet your hands once during the kneading, in case it is necessary to add flour add it in the form of a light sprinkle on the work surface with caution not to exceed the amount
Once the kneading is complete, form a ball, cover with a film and let it rest for at least a half hour, this helps the dough lose the excess elasticity it acquires during the kneading, that makes the dough resistant and shrink at the time of stretching
To stretch the dough:
Separate the bun in four parts to facilitate the process of stretching it
Work with one, the rest keep covered with the film so they do not dry
Flour the surface with a minimum amount of flour, the quantities of flour that we will use to flour the surface are not in the recipe of the dough
Place a part of the dough on the flour, flatten it with your hand
Rest the rolling pin on one end of the dough, roll it over it, pressing firmly and evenly from one end to the other end of the dough
Repeat the action until achieving the desired thickness
Do the same with the remaining three parts, cover the dough
To cut:
There is a large variety of pasta cutting tools on the market that are very helpful for this step
If you do not have any of these utensils, a sharp knife, a glass or can of the desired diameter, the pizza wheel or a ruler will work
To prepare: linguini, trenette, fettuccine, tagliatelle, pappardelle
Roll the stretched dough as tight as possible
Cut it with a sharp knife in thicker or thinner strips depending on the type of pasta you have chosen
You can cook them immediately
If you're not going to use the fresh pasta, I suggest you sprinkle it with flour once you've cut it
You can let them dry on a floured surface or hung until dry
To prepare stuffed pastas like: tortellini, capeleti, agnoloti
Cut the stretched dough by pressing with a glass or can of the desired diameter
Moisten the edge with water, fill with the filling of your liking, and close in the shape desired
To prepare the dough to make lasagna or cannelloni
Cut the stretched dough using the pizza wheel
Then proceed to fill them with the filling of your liking
To prepare ravioli
On a dough sheet place portions of the filling you have chosen separately
Brush the dough around the filling with water
Cover with the other dough sheet
Remove the accumulated air between the sheets of dough with the help of the hand
Cut with the ravioli cutter or with a ruler making firm pressure on the dough until it is cut
For stuffed pasta: cannelloni, lasagnas, tortellini, capeletis, agnolotis and ravioli
I recommend you work as quickly as possible in assembling it so that the dough does not dry too much
You can keep them in a tray covered with plastic wrap in the refrigerator or if you want you can freeze them in a suitable bag and use it freezed boiling it at the time of cooking
