How to make pasta from scratch

April 12, 2011

Making pasta from scratch is easy. I’m a pasta fiend since I learned how to make pasta from good ol’ Jamie Oliver. Homemade pasta doesn’t taste like the package stuff you buy from the store at all. There is a freshness to it that makes it delicious to eat even on its own. Honestly, there is no precise science to making pasta. I’ve given the standard ratio of flour and water a hike since discovering the weather can affect that ratio. So the best thing to do is to feel your way through the dough while you knead – and start small.

You will be amaze that 1.5 cups of flour can make enough pasta for two person for two meals, if you knead it well and roll it out properly. A pasta machine is helpful. If not, good ol’ elbow grease works just as well with a rolling pin.

When making pasta, use only the best grade, large eggs. And room temperature water. And a lot of courage.

Basic pasta recipe

1.5 cups of all-purpose flour, extra for kneading
1 whole egg and 1 egg yolk
2 teaspoon of olive oil
1 teaspoon salt
water, start with 1/4 cup of water and add additional 1 tablespoon when necessary

Method:

1. In the large bowl, add your flour and salt in and mix it well. Create a well in the center.

2. Add olive oil, 1/4 cup of water, egg and yolk in. With a fork, whisk the center until olive oil, water and egg and slowly bring bits of flour from the sides into the well while you whisk. If it gets too dry, add 1 tablespoon of water as necessary.

3. Continue with the fork until you get a shaggy looking, slightly wet, lump of dough. At this point, you can use your hands. Dust your hand generously with flour and start kneading with one hand, first. It will get a bit sticky but keep at it. Add more sprinkles of flour as necessary at this point if it gets too sticky.

4. Knead until the dough is smooth and resistant. You want to get the glutens worked up because gluten is what gives pasta that nice al dente bite to it when it is cooked. Make the dough into a ball, wrap it up with a plastic wrap and, this is quite important, let it rest for at least 30 minutes.

5. After resting, the pasta dough would be less resistant and pliable again. It is ready for use.

If you are using a pasta machine, start at the highest number (usually 7) and end it at the lowest number (usually 1). If your glutens are worked up nicely during kneading, it will roll until the thinnest setting without a glitch. A well rolled out pasta is thin enough that light can pass through it.

When it is rolled out – you can make it into ravioli or tagliatelle like in my previous post: Tagliatelle, Peas and Orange Tomato Sauce.

Or make a pretty in pink pasta version using beetroot with the two sauces I made to go with it.

P.S. Since migrating to WordPress, I’ve lost all my Google Friends because apparently they follow blogs and not URLs.¬† If you see this message, you might want to follow me again. : )

 

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1 Comment
April 24, 2011 @ 10:31 am

I was searching for glutens and I found this blog. Keep blogging! I like it ;-)

Reply

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