Recipe 56: Fresh Pasta

Whenever I need to have little extra time on my hands, or need to relax, I love making fresh pasta. The whole process of making the dough, rolling it out, and preparing the flavors just makes me appreciate my food so much more. I have never made it without a pasta machine, but I know that quite some people do have one these days, so I am just going to go ahead and show you how to make the most lovely pasta if you have a machine for it!

  • Flour - type 00 or all-purpose - 3.5 oz or 100 grams
  • Egg - 1 large piece
  • Salt
  • Olive oil
  • Anything you need to prepare your favorite sort of pasta
So all I want to show you here is how to make the pasta. You can flavor it up however you went. I decided to go with a simple garlic, onion, basil and zucchini tomato sauce, which tasted very lovely.
  1. On a working surface, make a small pile of the flour and create a hole in the center. This is where you put the egg. Get your fingers dirty! Use two or three fingers to slowly incorporate the flour into the egg. First, break the egg yolk. Then, make circular motions with your fingers to incorporate the flour a little bit at the time.
  2. After doing this for about a minute or two, most of the flour should be incorporated. Now you can get both hands in, and start bringing it together and kneading. Try to make a bowl of the dough, and knead. You mostly do this by flattening it on the surface and folding it, flattening it again and folding it again, and again, and again. You should be kneading this for about 5 minutes. You can also squeeze it in your hands. The dough should become fairly soft and elastic. Wrap the bowl in plastic wrap, and let it rest for at least 15 minutes to half an hour.
  3. Now is the time to get the pasta machine out. Divide your dough into two halves, and start working with one of it. A pasta machine has several thicknesses on the flattening part, and you need to start with the first one - which is usually number 7. Put the first part of the dough in and roll it out. Fold it, and roll it out again on number 7. Repeat two or three times. Then start rolling out on number 6, then number 5, etc. These numbers only have to be used once. Keep going down in numbers depending on how thin you want your pasta to be. I stopped at number 2.
  4. When you have a thin lap of dough, you can use the other part of your pasta machine, which is to make it into a spaghetti or tagliatelle shape. Simply put the thin dough in, and roll it out. Make sure it does not become a sticky mess beneath the machine. spread it out over the surface.
  5. The pasta really should not stick. If you have a drying rack for pasta, that is great. If you do not, like me, just be creative and use something else. I used two wine glasses and a wooden spoon on them.
  6. Let the pasta hang there while you get a pan with water to a boil. When it has come to a simmer, make sure you add some olive oil and plenty of salt to the water. The salt makes sure it does not taste too bland, and the olive oil keeps it from sticking to each other.
  7. Cook the pasta only for about one or two minutes, but definitely not longer! It tends to overcook very quickly.
Serve with your favorite sauce and a good glass of wine! I had this on a lovely Sunday for lunch, but I make it quite often. I would choose fresh pasta over dried or supermarket 'fresh' any day.
Enjoy the weekend and this lovely food!



0 reacties:

Post a Comment