Ingredients you will need to make fresh pasta:
- 7 ounces (200 g) fine semolina
- 2 eggs
- 1 tbsp of warm water
- 1 tbsp olive oil
- 1 teaspoon vinegar
- 1 teaspoon (5 g) of salt
- 1 cup (100 g) of flour and a little warm water to adjust
1. Pour fine semolina into a mixing bowl. Add eggs, vinegar, salt, oil and water depending on observed thickness. Mix together and add a little flour if it’s too wet. It’s a culinary paradox: it must be firm but flexible!
2.Take small portions of dough that are flattened by hand to facilitate the transition to the pasta maker. Flatten the pasta with the pasta maker, with the minimum amount of pressure.
Fold in half and laminate again by increasing the pressure as you go.
3. You can reasonably repeat the process 4-6 times for a minimum development of gluten. The dough can be reduced to number 4, 5 or 6 depending on the desired thickness.
This already gives you attractive strips to make lasagna, ravioli or cannelloni.
Note that the pasta hardens and whitens. It is the development of gluten that will offer the remarkable performance of pasta during cooking.
4.Strips then go into the cutter. And, like magic, you get your tagliatelle. Air dry on a pasta drying stand for this purpose before cooking.
A few minutes in salted boiling water, and coo it immediately.
It is quite unnecessary to add oil to the cooking water; the boiling water is enough. To warm pasta, if you cooked it a while ago, it is enough to put it in the microwave or in boiling water using a strainer, and then drain.
The noodle dough can be colored with different ingredients, such as black cuttlefish, beets, spinach, turmeric and bilberry or any food coloring. You can also add fresh herbs like basil, coriander, etc. You have the technology; now let your imagination flow.
If you don’t have a pasta dryer, do some DIY; use chopsticks or skewers on the edges of a container and place gently in the noodles.
The cooking time is very short, so fresh pasta does not need to be cooked in advance but rather to order! Also Read : How to Fillet a Sea Bass
If you decide to get you hands on some good equipment to make pasta, we recommend the following kitchen utensils and gear: