26 February 2012

fresh pasta from scratch !

Here goes my pasta recipe, although most of the times I like to add the flour little by little, seeing the consistency I want.

  • 455gr flour (no yeast!)
  • 4-6 eggs, depending on their size
  • 50gr water at room temperature
  • 6gr salt

To make it easier, I do it in the food processor.

  1. Pour in the eggs, water and salt, add about 1/4 of the flour and mix. 
  2. After this is incorporated add more flour while checking the consistency of the dough.
  3. At some point, the dough will form a ball and we tend to think that it's ready. But it's not! Add the rest of he flour.
  4. The dough is ready when it looks crumbled, like sand.
  5. Then, you take it out to the board and start kneading it until it forms a ball in your hands and has the consistency of play dough.
  6. Now, wrap it in cling film and put in the fridge at least for 30min, being 1h the ideal time to let the dough rest.
The dough can be kept in the fridge for 2-3 days max. After the fridge, it's time to stretch and cut the pasta!

1 - Cut the pasta in portions (about 6 or more to make it easier) and start to stretch the pasta. For this you'll need the machine, they sell it super cheap in Amazon.com or in your regular kitchen equipments supplier.

2 - Start passing one piece of dough through the machine, using the handle. The first 3 times, fold the dough while passing it through the same position. 
3 - Do this repeatedly while setting the machine regulator thinner and thinner. Don't forget about adding flour in the middle of these procedures, otherwise the dough may break!
With this, you can make spaguetti, tagliatelli, lasagna sheats, tortelini, ravioli, etc etc etc!

I hope this was useful :)
good night!

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