![]() Then wrap tightly with plastic wrap and let the dough rest for around 30 minutes at room temperature. Let the dough knead for about 5 minutes then remove to a lightly floured surface and knead by hand for another minute or two. Then increase to medium speed, it should form a ball. ![]() Then add the eggs and mix on low until a rough, shaggy dough forms. You just add the flour, salt, and olive oil to the mixer fitted with the dough hook. If you have a stand mixer the process is extremely easy, especially is you have the pasta roller attachment. Olive Oil - Adding olive oil will add a little flavor to the pasta and help hydrate the dough a little, but you can skip it if you want.Just make sure not to use coarse sea salt. Salt - You can use table salt or kosher salt in this recipe.This results in a rich flavorful pasta with a nice golden color. I like to use a combination of 3 whole and 1 yolk for every 2 cups of flour. Some call for only yolks and others use whole eggs. Eggs - With so few ingredients pasta recipes are all fairly similar, but one area you will see a big difference is with the eggs.Some recipes will call for a mixture of semolina and 00 to get the best of both worlds, but all-purpose works great too. Semolina is another common flour for pasta that is a bit grainier and produces a more textured pasta which helps the sauce cling to the noodles. Italian "00" is a finer milled flour and it will produce a silkier pasta. Flour - I don't stock a lot of specialty flours in my pantry so I use all-purpose flour for my pasta.Whether you top it with tomato sauce, pesto, a slow cooked bolognese, a rich and creamy alfredo, or make a stuffed ravioli or tortellini, any way you use it, it's simply delicious. But making fresh pasta is so quick and easy and definitely worth the extra effort. It's really convenient to throw together a quick meal in a pinch. I'll admit, on occasion I still used boxed pasta. Once you've got your pasta you can use it in all of your favorite pasta dishes. It requires just a few simple ingredients and only about 10 minutes to make the dough followed by a short 30 minute rest, then you can roll it out and shape it. It was such a surprising combination with the pasta, but one that totally worked.Fresh homemade pasta is surprisingly easy to make. Tomorrow I'll post a pasta dish of cheese filled ravioli with pears and balsamic syrup that was on the menu one night at our hotel in the Cinque Terre area of Liguria. The homemade pasta recipe is one we used when I was in school, but I've also included a slightly altered recipe for making pasta at higher altitudes. ![]() So, with Italy on the brain, I’ve been making my own pasta this week and thought I’d share my basic recipe and technique with you, along with photographs. The pasta had that soft, silky texture with a little chewiness that assures you it was made from scratch, probably pushed around a wooden board earlier that day. I mentioned in an earlier post that I ate pasta nearly every single day I was there, sometimes for lunch AND dinner. Old world lightly mixed with new hot sunny days with warm evenings a pace of living that felt so natural.īut at least I can try to duplicate the food. Don’t get me wrong, it’s not that I don’t like my life, to the contrary I like it very much, but I wasn’t quite ready to let go of Italy. I’ve allowed myself to be swept up into the busyness of day-to-day life, and Italy feels further and further away. It’s hard to believe I was in Italy just a few weeks ago it seems so long ago now. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |