How to Make Pasta From Scratch

Although I always like to have dried pasta at hand for very fast meals, I can now pass flour from flour to throw noodles in boiling water in surprisingly short time. Once I learned how, I realized that it was not as difficult as I thought.

Why make your own pasta?

I generally reserve homemade pasta for nights on weekends when I have time to knead the dough quietly, let it stand and deploy it by hand. But for faster recovery times, a culinary robot and a hand -hand -hand -work pasta machine do a quick job of the task. The use of a support mixer for petrin and its fixing of pasta for cutting makes it even easier.

There are many beauty and benefits of manufacturing pasta in hand. This is the perfect thing to do when you have few ingredients at hand but you want to do something special. Flour, eggs, water and salt for pasta, and something simple to manage it, and I speak as simple as olive oil, sea salt and certain herbs. It is so beautiful alone that it does not require much; I often just like fresh tomatoes by filming butter or olive oil with a dispersion of fresh herbs and black pepper.

And while simple dried pasta can be inexpensive, hand / fresh / gastronomic pasta can become very expensive. Doing it at home is much cheaper.

How to make basic eggs

I love the various pasta based on whole grains and based on commercially available legumes, but for the house, I start with a white flour eggs. I use non -white and organic versatile flour, sometimes adding white wheat flour for whole grain. Semolina is a classic flour to use, but it is not something that I usually keep in the pantry.

Ingredients

Here are the ingredients you need for 4-6 portions:

• 2 cups of flour (more additional for the counter and dusting equipment)
• 1/2 teaspoon of salt
• 3 large eggs

Instructions

1. Whisk together the flour and salt directly on the counter or in a mixture bowl. Make a well in the center and add the eggs. Start whipping the eggs, bringing the mound flour until the flour is incorporated and you have a beautiful paste. If you add an flavoring ingredient, you can add it when you knead.

2. Once you have your dough, start kneading it on the counter (using a lot of flour to avoid sticking). Knead for about 10 minutes, or until it feels elastic and small air bubbles inside.

3. Put the dough in a bowl, cover and let stand for at least 30 minutes. You can stick it in the refrigerator at this stage for a day, let it return to room temperature before starting to work with it.

4. Divide the dough into four sections, flour them and cover with a cloth.

5. If you use a pasta machine, feed a section of dough through the thickest setting, fold the dough and repeat several times until the pasta is smooth. Then feed the part through the next parameter-you don’t have to make the fold-and-repetition after the first time. And continue on finer parameters successively until you arrive at a thickness you like. I prefer to stop two parameters of the thinner because I like a thick and dental noodle. If your piece of pasta becomes too long while you move it, you can cut it in half and have two rooms to continue.

6. Repeat with all the sections, letting them sit on a baking sheet with a lot of flour to prevent them from sticking to each other, which they will want to do. To unroll the pasta by hand, simply imitate this process with a rolling pin.

7. Once you have finished deploying the sheets, you can either use the cutting of cutting to cut pasta, or use a ravioli tool to make stuffed pasta.

8. There are intelligent means of the Italian great to make appropriate plush pasta, but I simply use a cookie cutter to make a bunch of circles, add a certain garnish to half of them, then stick the top with water wipped around the edge and pinched closely closed. (My favorite garnish is ricotta cheese with remaining pieces of cheese that I have in the refrigerator, with a lot of black pepper and lemon zest. It’s so good.)

9. To cook, add the past to boiling salted water and cook for 4 or 5 minutes, or until it is done. For stuffed pasta, I wait for it to float and then add a minute or two, depending on its size. You can also air -cutting pasta by correcting it on racks or hangers; Alternatively, a stuffed and cut past can be frozen.

Make 4 to 6 portions.

Here’s how you can reduce time by doing it with a stand mixer.

Jazz your homemade pasta

One of my favorite things is that it is really a virgin canvas; With the pasta paste itself, you can add fresh herbs, dried herbs, spices, dried mushrooms, citrus zest, fresh peppers, you call it. In the above ravioli, I added sage flowers from the garden.

The meal below was a raid-the-vice-great wheelbarrow in which I made large noodles, then I broke a pesto of frozen pea (thawed), mint which becomes crazy in our garden, our garlic, almonds, olive oil, grated hard cheese and lemon zest. (Sometimes I cut the noodles very quickly and they are a little messy, like here. I call it “rustic”.)