How To Cook Fresh Pasta At Home and Tips
Cook Pasta At Home and Tips
How To Cook Fresh Pasta At Home and Tips
Which flour to use for fresh pasta?
Ordinary wheat flour type T55 is perfect, it is the most common. On my side, I use organic wheat flour T65 and it works very well too! It is, therefore, wheat flour, ideal for making fresh pasta. However, to make dry pasta, it will be rather a durum wheat flour.
To Have Pasta al dente
And if you love pasta al dente, you can also replace some of the flour with fine durum wheat semolina.
Other flours than wheat flour
You can put chestnut flour, chickpeas, and quinoa in your pasta. But to have a good texture, keep at least 70% wheat flour.
What type of eggs to use?
The idea is to have fresh eggs. And from a taste point of view, the eggs of hens raised in the open air and in organic farming will be much tastier. The code written on the egg must start with a 1 or a 0.
What is the basic recipe for making fresh pasta?
Very Simple to Remember: It takes twice as much flour as an egg. Count, therefore, 100g of flour for 50 g of the egg. As a medium / large egg usually weighs 50g, there is a tendency to simplify the rule by saying 100g of flour for 1 egg.
The basic recipe for fresh pasta
For 4 people :
- 3 eggs
- 300 g of wheat flour
On the worktop or in a salad bowl, make a well with the flour. Put in the beaten eggs. Mix with a spatula to start then work the dough with your hands to knead it and make it smooth. You must be able to get a homogeneous non-sticky dough ball. If necessary, add a tablespoon of water. Wrap the dough in a film of food so that it does not dry and let it rest in the refrigerator overnight to remove its elasticity.
Colorful and Fragrant Pasta
Once the base dough is under control, you can perfume it and colour it as you please. No need to take chemical food dyes, there is everything you need in vegetables, spices, herbs … The addition of moist ingredient requires a larger proportion of flour.
Here are some ideas:
- pink pasta with the addition of beetroot (which you can mix with the eggs to have a smooth mixture)
- green pasta with the addition of spinach cooked, drained and chopped very finely
- red pasta with the addition of tomato paste
- yellow pasta with the addition of 1 teaspoon of turmeric or curry
- black pasta with the addition of cuttlefish ink.
How to spread the dough to make Tagliatelle, Ravioli, Farfalle?
You can very well roll out the dough with a rolling pin, as it used to do. But the dough must be very thin and it can quickly be tiring. I advise you to use a pasta machine, also called rolling mill, the task will be much easier. It will be necessary to pass the dough in small quantity (if you pass the entirety of the ball you will have a band of dough too long). To begin rolling the dough, that is to say, to pass it between the two rollers of the machine to flatten it, start with the widest notch and pass the dough several times to smooth it smoothly. Then tighten the notches on the rollers little by little until you have the desired thickness. Flour your dough so that it does not stick to the rolls.
To make Tagliatelle, Parpadella or Lasagna
- Either you have the utensil to cut pasta strips into tagliatelle directly on the pasta machine
- Either you flour your dough well, you roll it in a roll and you cut strips
Then let them dry for 30 minutes to 1 hour on a well-floured cloth or on a pasta drier and cook them in boiling water for 3 to 5 min depending on their size.
To make Ravioli or Farfalle
It will have to spread thinly the dough, cut circles with a cookie cutter. For farfalle, pinch them as in the picture below. For ravioli, garnish them and fold them in half or assemble two rounds together (stick the edges with a little water and pinch them).
Make Fresh Pasta Without a Machine
5 tips for making fresh Pasta
Making pasta yourself costs almost nothing, requires basic ingredients and amazes your friends. In addition, you can customize them as you please. So do not hesitate to try, I summarize the basic tips here.
- Take 1 egg per 100 g of flour
- Wrap the dough in a film and let it sit overnight to remove its elasticity
- Pass the dough by small amount into the dough machine
- Flour it well so that it does not roll
- Start with the widest notch of the pasta machine