Pasta is a fantastic food and there is nothing like making it from a home made recipe. Here is all you need to know about making pasta.
Trust Your Intuition
If you will be making your pasta from scratch, it will be more important to gain a feel for the task than trust directions. There will be many individual factors such as the ambient humidity, the flour, the size of eggs, etc. that will determine how much flour you need to use. Therefore getting a feel for how the dough should look and feel is important.
Traditional Is Best
The traditional MO is the best for making dough from scratch, this means making a well of dough with all the eggs and salt in the middle. Slowly use a fork to draw the flour into the liquid. This will ensure the right consistency to create the ball of dough that you really need, especially for traditional Italian dishes. This all said, other nations have their own past versions – everybody loves an authentic German spaetzle for example! We need to remember that pasta came with Marco Polo from the far east.
But If You Don’t Have Time…
But, you can also use the standup mixer if you prefer, just be sure to add the flour slowly and intuitively. If you see the dough is drying out, you can add a couple of spoons of water to the mixture.
Remember This Basic Ratio for Ingredients
As a rule of thumb, you will want to make you dough from three parts flour and two parts eggs measured by weight. Of course, there are many different ways to do this and especially for those who will want to use water or a different type of flour. You could also add a few extra yolks to make a richer noodle.
Pasta Dough Must Be Kneaded
Once your dough has been properly mixed it is time to start kneading. It can take some time to transform all the shaggy ingredients into a nice golden ball of elasticity but have at it.
Take A Rest
Once the kneading has been completed, you and your dough can take some time to rest. This is where your planning will be tested as mealtime is approaching and you will need to allow your dough a full hour to rest. This will make your dough smoother and easier to cut after rolling out.
Pasta Water Should be Salty
Pasta water is traditionally as salty as the ocean and made so to provide extra flavor for the noodles.
Never Rinse Off Your Pasta
Don’t rinse your pasta out, doing this will remove the nice starches from the outside of the pasta, these starches allow the sauces to stick to the noodles.
Store It If You’re Not Cooking It Right Away
If you have finished early, your past can be stored till dinner. Simply separate each serving and dust with some flour to keep the noodles from sticking. Than lay those all out on a baking sheet with wax paper. Cover and leave aside till dinner.
Fresh Pasta Freezes Well
Your freshly made pasta can also be frozen for future meals. To do this place the pan or separated portions in the freezer, to keep individual bundles from sticking. After 15 minutes, you can remove them from the freezer and place each portion in its individual bag. The fresh pasta must be cooked immediately after removing from the freezer. You can add a minute or 30 seconds to your cooking time.