WORK WITHOUT THE ADVENTURE OF MAKING FRESH PASTA! PORK MANITAS 
Today I will share my adventure with fresh pasta.
For a long time now, almost since my early school catering to no fresh pasta at home, I do not know why, because I had the ingredients, pulling machine (I have to say it is not absolutely necessary) and plenty of books to support me in my adventure.
Well, a few days ago my parents went to dinner at an Italian restaurant and were telling me how wonderful it was fresh pasta, how rich he was, etc. Because of these comments, I enter my vein or competitive research, still do not know, and I said I was going to make fresh pasta the next day. So they remember they ate recently at the restaurant could judge more accurately.
Fresh pasta truth is that no secret, is one of the first things I teach someone who wants to learn to cook and especially
is super successful
when eating, because it is a dish that you make from scratch, just buy the basic ingredients are bread flour and eggs, if you also can buy semolina flour and then when stretched or extended and now if you want to make different flavors you can use beets, spinach,
herbs, spices, etc.
ingredients for pasta
5 eggs
fresh chicken, I prefer even they are organic and if possible post the day but when there is none, but'll notice a huge difference. And 500 worth
gr. of flour.
on the bench put the flour into a volcano shape, Break the eggs into the crater of the volcano and, using only the fingers, we mix the flour and eggs until dough is smooth. If you have a food processor or a mixer we can save a lot of pouring all the ingredients into the mixer, and knead until dough is smooth, soft and smooth.
Once the mass that will take us at least 10 minutes of kneading by hand, make a ball with the dough and wrap in paper
film and let rest 30 minutes.
Then you're ready to roll or stretch with the machine as each can. If simply roll We stretching and turning occasionally while sprinkle with semolina or flour to prevent sticking. This process will do so until we have about 2 mm thick, do not be scared it's pretty easy to stretch. Once the dough is stretched matter of thinking we want to do, as easy for the first time is cut into sheets for lasagna for example, or roll and cut slices from the width of spaghetti
to 1cm if we do
papardelle .
With machine is just the stretching and going through the machine until we have the thickness you want and cut and also with the machine.
Once cut the pasta is just cooked in a pot with water and salt when you started to boil and let cook for 6 minutes, time is a mathematician will have to try to leave it to our liking, as to be home not always be cooked at the same time.
And i am just any salsa sauce is good with this paste, in this case I made a sauce with dried mushrooms (which are very handy, put them in hot water 15 minutes and got ready to cook ), thyme from my garden and grated cheese, a real delight. My family did not say anything more than anything because they stopped eating so I think I passed with flying colors.
