HOW TO MAKE FRESH PASTA
Pasta is basically made up of just two ingredients - flour and eggs. It is not very difficult to imagine then that a good quality pasta will greatly depend on the quality of just these two ingredients. The flour to use in pasta can be an all-purpose flour, or it can be partially substituted with durum flour. Also other flours can be utilized, e.g. semolina or cornmeal flour. Whatever the choice is, the flour will affect the texture and taste of the pasta. You may try to be creative and create your own secret formula for a superb pasta, if you wish. Although, hand on heart, simplicity is often the best way to go.
Eggs provide moisture and more flavor to the pasta dough. Some chefs prefer to use just egg yolks, others use whole eggs or a combination of both. Whatever you want to use, remember that you need enough moisture in the dough, otherwise it will be difficult to roll out. Also, if there is to little moisture, the dough will also be hard to roll out. You need to balance the water content by the amount of eggs and flour (primarily) and then with some water or flour, depending on what the dough needs. Another way to make the dough more flexible is to add some oil to it.
Some chefs also add salt to the pasta dough as it helps to develop flavor. For more elaborate doughs you can also throw in some chopped herbs (basil, parsley) or maybe some fresh ground pepper, or spinach. Even a portion of vegetable purée as a substitute for some or all eggs can provide an interesting variation.
To roll out pasta into thin sheets you will need a pasta machine, and also a rolling pin for the initial roll-outs.
You can store fresh pasta in the refrigerator for a day, but really, try to make it as fresh as you can. Tortellini or ravioli can also be frozen. You can also dry your pasta in room temperature and store it just as any commercial pasta.
Now, for the making of the pasta. A basic recipe can be:
250 g/8,8 oz flour (either all-purpose or mixed with other flours)
4 whole eggs or 5-6 egg yolks
(optional) 15 mL/0,5 fl oz olive oil
(optional) salt, water (to adjust toughness), other flavorings
1. Place the flour on a table or in a bowl, make a well in it, and place eggs, oil and salt in the well.
2. Using a fork, gradually mix the liquid ingredients with the flour that surrounds them.
3. When you have a fairly thick dough, start to work it by hand or put it into a strong food processor to work the dough.
4. The dough should be worked until it is smooth and not too sticky or too tough. In such cases, adjust the consistency with more flour or water, respectively.
5. When the dough is smooth, wrap it into a plastic foil and put into refrigerator for 1 hour (at least). This is to let the dough relax, so it becomes easier to work with and roll out later on. From now on make sure that the dough doesn't become dry (unless you want to make dry pasta for later usage of course!).
6. Now, bring out the dough from the cold, cut into smaller pieces if necessary, and roll it out on the table with a rolling pin so that it will become thin enough and small enough to put into a pasta machine (at widest setting).
7. Roll the dough through the pasta machine at the widest setting three times, folding it over after each roll-out. Then make the machine opening narrower, and roll the dough sheet through the machine once. Then, narrow the opening of the rollers one more step, roll the dough through the machine, and continue to work this way, step by step until you get the desired thickness of the dough. Usually, tortellini and ravioli is rolled out to about 5 on many pasta machines, while other plain pasta forms (tagliatelle or spaghetti) are made even thinner. Check your machine instruction book for tips on that.
8. When you have your dough rolled out, remember to work with it quickly so it doesn't dry out. Otherwise cover it with some plastic foil or put into a bowl covered with a moist towel. To make spagetti or tagliatelle just run the pasta through the proper attachments on the pasta machine. To make tortellini, do the following:
Cut some circles in the rolled out pasta dough. Place the filling on top in the middle in of the circle and then fold one half of the circle over the other, wrapping in the filling. Close the edges by pressing them together, making sure all the air pockets are removed. Then place the tortellini between the pinky and ring finger of your hand (see picture) and bring the two corners of the tortellini together with your other hand. It's easiest to do that in two steps, first one corner onto the pinky and then the other corner onto the first corner, and press. Then remove the tortellini from the pinky finger.