What Kind of Flour for Homemade Pasta?
Some people prefer a finer pasta, so they must use a white flour (soft wheatflour). Others love a rustic taste, which you can have adding percentages ofdurum wheat flour to soft wheat flour (e.g.: 50% flour “00” + 50% durum wheatflour as in this recipe). Instead of “00” flour you can use durum wheat flour(semola flour), which is richer in protein. This way you can get a pasta doughwith a top cooking seal.So, the basic recipe of homemade pasta wants the “00” flour or durum wheat ormixed. For 400 g (14 oz) of flour you need 4 eggs of at least 70 g (2,5 oz)each.
How to make Italian Homemade Pasta
Making homemade pasta in Italy is an ancient art. From fresh pasta dough youget tagliolini or tagliatelle, ravioli or tortellini and lasagna.It doesn’t take long to make fresh homemade pasta recipe: 15-20 minutes for anice smooth and elastic pasta dough, 30 minutes of rest, 15 minutes to rollout… in about 1 hour fresh homemade pasta is ready!Now we are going to show you how making homemade pasta is really easy, whatare the tricks to keep it from drying out, which is the best way to roll outthe pasta dough and much more!See also:* * *
Step 5. Choose your filling and cook
Now that you have your lasagne sheets all set to go, you just need to decideon what type of lasagne you want to make. Some of our favourites are a porciniand wild mushroom lasagne made with bechamel sauce and a beef shin ragulasagne featuring a nice Parmigiano Reggiano crust.If you’re searching for inspiration, this is our porcini and wild mushroomlasagne with decadent bechamel.Be sure to share your lasagne creation with us, tagging
For the fresh pasta sheets:
1. In your mixer bowl, add in the “00” flour and create a well in the middle with your hand. Crack eggs into the well, along with salt and extra virgin olive oil. 2. Attach the paddle to your mixer and set it to the lowest speed. Mix until the ingredients incorporate and the dough comes together into small, sticky clumps. 3. Gently knead the dough with your hands for about 10 minutes, until smooth. Add flour to your work surface as needed, to ensure your dough does not stick. 4. Form the dough into a ball and wrap it tightly in plastic wrap. Place in the refrigerator to chill for 15 minutes. 5. Remove the dough from the refrigerator and cut it into three even pieces. 6. Replace the mixer paddle with the pasta roller. Set the mixer to the lowest speed. Run each piece of dough through the pasta roller. Start with setting
How to Make Homemade Pasta Dough by Hand
To make this recipe we used a flour mixture made with 50% flour “00” and 50%durum wheat flour that we find perfect both for the dough and for the cooking.That said, let’s show you how to make Italian homemade pasta by hand.Step 1) – Place the flours on a work surface and create a hole with yourhands. For those who are making homemade pasta for the first time we recommendusing a bowl because the job will be easier. Split the eggs and put them in abowl then pour the eggs into the hole.Step 2) – With the help of your fingers, mix the eggs with the flours,incorporating a little at a time, until everything is combined. Knead thepieces of dough together. At this point, if you are using the bowl, remove thedough and place it on the table or try this non-slip mat that sticks to thetable for kneading dough.Now you have to knead and work it with your hands for about 10 minutes. Payattention: if the dough is too soft and sticky, add flour; if it is too hardand with too much flour yet, add water. This is the hardest work but it’snecessary. If you don’t knead the flours with the eggs very well, the doughwill be soft when cooked and not al dente as it should be.Step 3) – After ten minutes, make a big ball and wrap it in a cling film. Letit rest at room temperature for 15/30 minutes. The cling film is usefull notto dry out the dough and let it go crusty around the edges while rolling it.
How to Make Lasagna Noodles
Step 8) – Now you can start to roll the dough through all the remainingsettings of your pasta machine, from the widest to the narrowest. We havenoticed that the second-last setting is ideal as a thickness for homemadepasta like tagliatelle, tagliolini, pappardelle and even lasagna (about 1millimeter). If you’re making a stuffed pasta like ravioli or tortellini,you’ll need to roll it down slightly thinner. If the strip of fresh pasta istoo long, divide it in half.Step 9) – So now you have long strips of fresh pasta that you can use fordifferent types of pasta. Let’s see which ones.For lasagna sheets, roll out the dough until you have a long strip of 1millimeter thick. Then cut it into 2/3 rectangular pieces. Now the lasagnasheets are ready. Do not forget to dip them 1 minute in boiling salted waterand let cool and dry on kitchen towels before using them for your lasagnarecipe.
How to make Pappardelle
Pappardelle are the biggest long fresh pasta you can make at home. They have awidth of more than 1 cm so you can make them by hand. So roll out the doughuntil it reaches a thickness of about 1 mm then roll it on itself and with asharp knife, cut it into strips of dough, same width if possible. With thismethod you can even make tagliatelle and fettuccine. It always depends on thewidth of the pasta strips.Summing up: * Tagliolini 1-2 mm * Fettuccine 3-5 mm * Tagliatelle 6-10 mm * Pappardelle 1-3 cm”