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HOW
TO MAKE FRESH PASTA
I
have received many requests this month via my own website
and Hub-UK
for recipes or cooking tips for pasta, kicked off by
an email from 'Katy' in the UK So this week I am going
Italian and explain fresh pasta making . . . but wait
there is more! Not only do you get recipes for the making
of fresh pasta but at no extra cost I am throwing in
the complete guide of cooking tips for pasta!
Join
me again next week when I will give you a recipe to
accompany this fresh pasta, a true Bolognese sauce .
. . just like Mamma used to make.
Fresh
Pasta
Fresh
Pasta is so quick and easy to make and
personally I find it very therapeutic, taking out all
the daily frustrations while on kneading the dough!!
Did you know certain pastas are best served with certain
sauces and indeed in Italy certain sauces are only ever
served with certain styles of pasta . . . this marrying
is considered a great science in Italy! For example,
the classic Bolognese sauce is only ever served with
fettuccine or other flat noodles and never with spaghetti!
Ingredients
for Fresh
Pasta
| durum
wheat or semolina flour |
1
|
kg |
| eggs |
8
|
pc |
| egg
yolk |
2
|
pc |
| olive
oil |
|
sq |
How
to make Fresh
Pasta
- Sieve
the flour and salt onto a bench and make a well in
the centre
- Pour
the beaten eggs and egg yolk into the well
- Gradually
incorporate the flour, adding oil only as needed to
adjust the consistency
- Pull
and knead the dough until it is smooth and elastic
(about 15 minutes)
- Cover
the dough with a damp cloth and allow to rest in a
cool place for 1 hour
- Roll
out very thin and cut or use as required
See
this week's cooking tips section for how to best cook
pasta
Chef's
Tip
Durum
wheat or semolina flour is best used for pasta, as
it has the highest gluten content of all flours and
it is this gluten that holds the pasta together and
gives it, its springiness. If you cannot find either
try a good bread flour, this will also have a relatively
high gluten content
To
this basic recipe puréed spinach, tomato paste,
squid ink or other flavours / colours may be added
When
making noodles, fettuccine, etc, after cutting hang
them over a clean broom handle or similar (flour it
well) to dry out for at least two hours before using.
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Chef's
terminology:
|
| |
lt |
=
|
litres |
|
tsp |
= |
teaspoon |
| |
ml |
=
|
millelitres |
|
tbs |
= |
tablespoon |
| |
kg |
=
|
kilograms |
|
sq |
= |
sufficient
quantity (add to taste) |
| |
gm |
=
|
grams |
|
pc |
= |
piece,
meaning a whole one of |
|
Enjoy
and bon appetit . . . . .
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