Mittwoch, 14. April 2010

Homemade Pasta





At first I thought this must be hard and I saw a big disaster for my eyes - like dough stucking inside the machine etc., but it´s way easier and much more fun to do than you could imagine plus nothing compares to homemade pasta. If your pasta machine doesn´t have a motor stuck to it - you need two pairs of extra hands to help you out - grab your partner/friend and make some pasta basta!

Basic Pasta Recepie

150g Flour (405 Flour)
250g Semolina Flour (00 Flour)
4 eggs
some salt

Step 1: Making the Dough
Mix the two flourtypes together and place on a board or in a bowl. Make a well in the centre and add the eggs and salt into it. Beat the eggs with a fork untill smooth and then use your fingertips to mix the eggs with the flour, untill everything is combined. It might look a bit messy at first - but just keep on and ones you can kneed it - kneed it till it´s shiny and soft instead of rough and floury.
Wrap it up in plasticfoil and refridgerate for at least one hour before you use it. You might want to cut it in two parts and wrap them up seperately - if you wont be using it all on the same day. Pasta dough keeps up to 3 days fresh in the fridge.
Step 2: Roll out your Pasta
Now take out your dough and cut in half so you have pastadough of the size of a large orange, wrap the other half back in the plastic wrap and put in the fridge. The pastadough dries out pretty quickly. The easiest way is to roll out your pastadough is to use a pasta machine. Dust some semolina flour on the surface and screw your pasta machine to the  table. Flatten your pastadough with your fingertips and set your pasta machine at its widest setting and roll the pastadough through it. If it´s sticky just dust some flour over it. Click the machine down a setting and roll the pastadough through it again. Now fold your pasta in half, click the pasta machine back up to the widest setting and roll it through again - repeat this process five or six times. You will notice how your pasta changes and becomes more silky and smooth.
Now you are ready to roll out your pastadough properly - working it through all the settings on the machine - starting with the widest down to the narrowest. Lightly dust both sides of the pasta with a little flour everytime you run it through.
Now fold the pasta in half lengthways, then in half again and once more. Turn it 90 degrees and feed it through the widest setting of your pasta machine. Roll it down through the settings for the last time.
Depending on what kind of pasta you would like to make - like for tagliatelle or lasagnia you need to roll it down to between the thickness of a beer mat and a playing card.
For stuffed pasta like ravioli or tortelini - you´ll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.
Once thin enough for you to use - cut it and shape it straight away - since it dries out very quickly.
You can use a damp clean tea towel to cover it up with - to stop it from drying out as well.

Good Luck and Bon Appetit

Recepie is from the cookbook Poletto´s Kochschule and instructions leaned to Jamie Oliver´s Instructions from his book.

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