Homemade Pasta
If you want to have a total new pasta feeling, make it
yourself. Homemade pasta is ready after about 2 minutes cooking and
gives you the real "al dente" taste. It's tender but also firm.
Italians realy like their pasta. They have stores, that
sells "pasta fresca", handmade tagliatelle, ravioli, tortelini, that are
made some hours ago and not dried yet. Or "mama" makes it on sundays.
Ingredients (serves two)
You need 100g semolina an 45g Water (or a small egg plus water up to 45g) per dish. No Salt.I like best Half Semolina and half "Semolina Durum Wheat".
- 100g Semolina
- 100g Semolina Durum Wheat
- 2 Eggs (Take the best you can get, you will taste the
difference. Not too big).
- a bit Water, so eggs plus water add to 90g
for spaghetti you use only water, no egg.
- 30 Minutes for preparation
- Food processor makes the preparation of the dough easier
- Kitchen Scale
- Pasta maker you
can also you a rolling pin and cut the pasta by hand.
Making the dough
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200g: Half semola and half
semola durum wheat |
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2 eggs, add water up to 90g, not more
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Put the semola in the food processor, switch to low speed and give the eggs (plus water) in the bowl |
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Watch the dough getting smoother |
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After about 2 minutes its done |
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Form a ball |
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Cover it and give it 5 minutes rest. |
Roll out and cut the pasta |
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Fix the pastamaker |
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Divide the dough, form two balls and
flatten them. |
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Switch pasta machine to the widest
position "1". |
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Roll out |
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Flip over on both sides and roll out again. Repeat 3 to four times, until it gets nearly retangular |
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Here we are. |
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Put the machine to the next
position |
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and roll out again |
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Repeat rolling out with the next
position of the cylinders, up to number 6 (if you like
your tagliatelle firm and a bit "chunky") or number 7 (if you prefer
them
tender and thinner). The scarf gets pretty long. Make shure, there if
enough room for it and take the folded scarf out from time to time.
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Ready to cut. |
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Cut the end (with the backside of an
knife, so you won'nt harm your Kitchentable) |
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Cut to tagliatelle |
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The ready cut tagliatelle piles up
under the machine |
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Just before the whole scarf is cut,
take it with your hand |
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... cut the rest and hang it over a
broomstick. You can let it dry or use imediately. |
Cooking the Pasta |
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Take a big pot and bring 2 liter
water to boil. |
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Put in the pasta and let it boil for
two minutes if you like them "al dente". Don't cook for more than
three minutes, fresh pasta is verry delicate. |
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Pour them into a colander and serve immediately. |
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Here with scalopina, jus and chanterelle mushrooms. |
Preserving
Pasta can easily be preserved. Just let it dry. Cooking time for dried pasta will be about 5 minutes.Best with ...
pesto or other pasta-sauces or as side dish to fried veal like the italian scaloppina.
This recipe is courtesy of my brother Stefan!