ORIGINALLY PUBLISHED IN DE MODE
Article Published on: 01 APR 2023 | www.demodemagazine.com
Homemade pasta is a delicious and satisfying dish that is easy to make from scratch. Whether you're a seasoned cook or a beginner in the kitchen, making your own pasta can be a fun and rewarding experience. In this article, we'll go through the steps of making homemade pasta from scratch, including choosing the right ingredients, mixing and kneading the dough, rolling and cutting the pasta, and cooking it to perfection.
Choosing the Right Ingredients The first step in making homemade pasta is choosing the right ingredients. You'll need flour, eggs, and salt. For the flour, it's best to use high-quality, finely ground flour such as tipo 00 flour, which is used in Italy to make pasta. This flour is finer and softer than regular flour, which makes it easier to work with and results in a more delicate texture.
You'll also need fresh eggs. Look for eggs that are free-range and organic, as these tend to have a richer flavor and brighter yolks. The yolks are especially important in pasta dough because they add richness and color.
Finally, you'll need salt. Use fine-grained salts such as sea salt or kosher salt. The salt will enhance the flavor of the pasta and help the dough to develop properly.
Mixing and Kneading the Dough Once you have your ingredients, it's time to mix and knead the dough. The key to making great pasta dough is to work the ingredients together until you have a smooth, elastic dough.
To start, place your flour on a clean work surface and make a well in the center. Crack your eggs into the well and add a pinch of salt. Using a fork, gently whisk the eggs and salt together, gradually incorporating the flour as you go. Continue mixing until you have a shaggy dough.
Next, use your hands to knead the dough. Fold the dough over on itself and press down with the heel of your hand. Turn the dough a quarter turn and repeat. Knead the dough for about 10 minutes, until it is smooth and elastic.
If the dough is too dry, add a little bit of water, a teaspoon at a time. If it is too wet, add a little bit of flour, also a teaspoon at a time. The dough should be soft and pliable, but not sticky.
Rolling and Cutting the Pasta Once your dough is ready, it's time to roll and cut it into the desired shape. You can use a pasta machine to roll out the dough, or you can roll it out by hand using a rolling pin.
If you're using a pasta machine, start with the widest setting and feed the dough through the machine. Fold the dough over on itself and feed it through again. Continue feeding the dough through the machine, gradually decreasing the thickness setting until you reach your desired thickness.
If you're rolling the dough out by hand, dust your work surface with flour and roll the dough out into a thin sheet, about 1/8 inch thick. Make sure to keep dusting the dough with flour as you roll it out to prevent it from sticking.
Once your dough is rolled out, it's time to cut it into the desired shape. You can use a pasta cutter or a sharp knife to cut the dough into noodles or shapes such as lasagna sheets or ravioli.
Cooking the Pasta Finally, it's time to cook the pasta. Bring a large pot of salted water to a boil. Add your pasta and cook it for about 2-3 minutes, or until it is al dente, which means that it is cooked but still firm to the bite.
Drain the pasta and serve it immediately with your favorite sauce.