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Identification of fresh pasta

The home-made pasta and bread were the base feeding , often the only one, of the sharecropper families.The battle of grain in fascist age, paved the way to a deep research program.

The alimentary pasta distinguishes in dry paste, of hard grain flour, and fresh pastas , that can be of tender grain flour, flour or a compound, and they are mostly handicraft or home-made working. 

Fresh paste (egg noodles) : the home-made preparation of the fresh pasta usually happens pasting white flour type 0 or 00 and eggs. 
All the types of fresh pasta if pasted on a wood rolling board and pulled with the traditional rolling pin, acquire a certain " roughness ", that favors a better adhesion of the several condiments. 
The optimal proportions for the egg pasta are 100 g of  flour every egg, but the amounts can vary according to the traditional taste, the ability to absorption of the flour and the bigness of eggs. If the preparation is in broth, the dose is halved. 
The baking of fresh pastas, has many variables (volume, format and thickness), also more or less hard pasta. 
The fresh pasta can be conserved in refrigerator a couple of days; if you like conserving longer, you need to make it dry completely.
Method of working : arrange in a fountain shape 400 g of flour , put 4 eggs into the center, with the tip of the fingers amalgamate eggs with the flour. Work the compound with energy, pulling, wrapping it, crushing it with the fists, until the mass is smooth and elastic, rather hard and smooth. 
It will take approximately 15 or 20 minutes. Wrap the paste in a ball shape, cover it and let it rest for 1/2 hour,in order to leave the fibers stretch. 
Put a little flour on the rolling board and on the rolling pin. Enlarge the paste, crushing it with the hands, then let the rolling pin slide over, first in a sense then in the other, turning and often turning over the sheet of pasta, until it is enlarged homogenously forming a wide disc.
Enlarge therefore the pasta on a cloth of cleaned cotton, lightly floured, cover it with an other cleaned dish-cloth and let it dry for a couple of hours.
There are hundred ways to use the numerous types of pasta and you will find testimony in this site.

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