Learn to make "Fresh Pasta" Bruno's Style!!!

Written By Eva Koster

Because you asked.....Bruno's Delivered! Make fresh pasta like the pros at Bruno's right at home. Follow our step-by-step in depth family recipe below.....

Bruno’s of Brooklyn House Made Pasta Recipe

Recipe yields 2 lbs. of Fresh Pasta or Equivalent to 8 Servings

INGREDIENTS

  • 8 Cups All Purpose Flour

  • 10 Large Organic Brown Eggs

  • 1 teaspoon Course Grind Sea Salt

  • 1 teaspoon Organic First Cold Press Extra Virgin Olive Oil *(can be substituted with extra virgin olive oil)*

EQUIPMENT

  • Rolling Pin

  • Fork

  • Marble or Wooden Slab

  • Measuring Cups

  • Measuring Spoons

  • Baking Pan

DIRECTIONS

  • Make a well in the center of the flour mound on a marble or wooden slab.

  • In a separate bowl, combine eggs, Salt and Olive Oil together.

  • Whisk Eggs and other ingredients until blended.

  • Pour into center of flour mound.

  • Begin gradually working the flour from the sides of the well into the egg mixture with a fork. As you work, the egg mixture will become thicker and your well will increase in size.

  • Complete the remaining flour into the dough by hand until a rough and firm mixture is formed.

  • You’ll surely have some dough mixture stuck to your hands, remove it and incorporate it into dough mixture.

  • Dust the dough mixture with additional flour and form a dough ball.

  • At this point, clean your hands of any dough mixture and dust your hands with flour.

  • Flour your slab and place your dough ball on it for kneading.

  • Knead your dough ball by pressing upward with your palm at the 12 o’clock position and pulling downward with your opposite hands fingers at the 6 o’clock position.

  • Rotate 1/4 the way clockwise and repeat.

  • Complete rotation 8 times for a total of 2 full rotations.

  • More flour may be required to avoid sticking while kneading.

  • Knead until dough is smooth and firm....roughly 10-20 minutes. We are looking for a smooth, satiny consistency, which will develop the longer you knead.

  • Cut your dough ball into four equal pieces.

  • Place on a floured baking pan.

  • Cover the well-kneaded dough with a clean dish towel, and allow it to rest for around 45 minutes....the resting period allows the dough time to relax and improves your success at rolling it out.

  • The dough can be refrigerated up to 1 day but requires to be at room temperature before rolling cutting by hand or processing with a pasta machine.

Eva Koster https://kostercomms.com