Homemade Pasta
Servings: 10
Calories: 288kcal
Cost: $9
Taste of Italy
Print Recipe
Equipment
- 1 Pasta maker or pasta mixer attachment
- 1 Large pot
- 1 Large pastry bowl
- 1 Immersion blender
- 1 Dough scraper
- 1 Rolling Pin
- 1 Strainer
- 4 Daili cups
Ingredients
Pasta
- 550 g Extra fine durum wheat semolina Rimacinata semola
- 150 g All-purpose flour or tipo 00/type 45
- 200 g Whole eggs
- 180 g Egg yolks
- 20 g Olive oil
- 3 g Fine salt optional
Instructions
Pasta Dough
- In a narrow container, gather the eggs along with the yolks, salt and olive oil. Mix with an immersion blender. Put flours in the bowl, make a well and add the liquid in the center. With the help of your fingers, mix the liquid with the flours, until everything is just combined. Transfer dough to the countertop and knead for a minute until pasta dough turns into a firm ball; stop here!. Bear in mind that pasta dough should remain firm; avoid adding extra liquid. Wrap in cling film and let rest at room temperature for 30 minutes at least before jumping to the next step. Relaxing or resting the dough reduces the elasticity of the dough making it easier to roll out.
Pasta Lamination Step
- This step is crucial; it gives the necessary strength. Lightly flour work surface and the dough. Fatten out pasta dough and split in half so it will fit in the pasta dough widest sitting. Lightly dust dough with semolina flour. Adjust the thickness of the pasta machine or roller attachment so that the dough gradually becomes thinner each time it passes through the pasta maker.
- Stop rolling when the length has tripled. Now, and just like folding croissant dough, you want to give 3 to 4 single turn in the row Tour Simple (roll-fold-roll); it'll get smoother. Wrap pasta dough in cling film and refrigerate for up to 4 days. Pasta dough is ready to use after an hour spent in the refrigerator.
Making Pasta
- Lightly dust dough with semolina flour, and flatten out with the rolling pin first so it will fit in the widest sitting of your pasta maker. Adjust the thickness of the pasta machine so that the dough gradually becomes thinner each time it passes through the machine. At some point you wan to cut the pasta sheet in half. Continue rolling until hank crank goes down to the setting number 3, matching 2mm thickness. Flour dough and countertop when ready to cut pasta.
- Then, with a long and sharp knife, cut the pasta into two 7.5X4-inch/X19X10cm sheets for lasagna. For tagliatelle, make two 7.5X14-inch/19X35cm sheets and cut into strips of 0.39-inch/1cm, or an inch/2.5cm for the pappardelle. Feel free to use your pasta cutters for further experiments.
How To Store Fresh Pasta
- Freeze fresh pasta dough: Wrap the dough in plastic film and place it in an airtight container or freezer bag. The pasta dough will keep for up to 3 months. Thaw the dough overnight in your refrigerator before using it. Freeze pasta: Let the noodles air dry for one hour, then put the semi-dry pasta in a freezer-safe plastic bag or airtight container. The frozen pasta noodles will last for months. You can put the frozen noodles straight into boiling water to cook them.How to Dry Fresh Pasta: Lay the strands of fresh pasta in a single layer on a baking sheet or a pasta drying rack. The pasta will take around twelve hours to dry completely. You can keep dehydrated fresh pasta in the pantry, and in sealed container for up to six months.
Cooking Pasta
- To cook pasta, salt water and bring it to a rolling boil. The cooking time for fresh pasta is much faster than dried pasta—just 4 to 6 minutes instead of up to 14 minutes. Fill a large pot halfway up with water. Bring to boil and salt generously. Cook fresh pasta al-dente for about 5 minutes. Drain and grease pasta with some olive oil or finish cooking pasta in your favorite sauce.
Nutrition
Serving: 100g | Calories: 288kcal | Carbohydrates: 53.73g | Protein: 12.5g | Fat: 2.4g
