Wednesday Food: Fresh Pasta
Homemade pasta is becoming a staple for me. The ingredients consist of egg and flour, two of the cheapest foodstuffs you can buy. The process is both time-consuming and laborious, a welcome distraction when you live alone and it’s cold out. Finally, the results are simply delicious. Fresh pasta tastes buttery, has a softer texture than boxed, and absorbs sauce well. Bought fresh pasta is wildly more expensive than producing it yourself.
I recommend reading more thoroughly on the subject before giving a go, but essentially you start by making a well in the flour, slowly incorporating the egg, and kneading the dough. Kneading is the painstaking part as the dough must be worked to develop the gluten, until it takes on a smooth appearance. After resting the dough is rolled out by hand crank or with a KitchenAid attachment, until slightly transparent, and then cut to desired shape.
- Don’t attempt pasta making on a hot, humid day
- Tipo 00 flour is nice if you can afford it, but sifted, unbleached all-purpose works just fine
- Rule of thumb is 100 grams/ 3.5 oz flour : 1 large egg
- Experiment with adding spinach or herbs to the dough
- The more you work with and knead the dough the better the texture will be
- Preserve any surplus by freezing (rather than drying) immediately, and it will last months
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