You don’t need to be Italian to appreciate the taste of homemade pasta. It cannot be compared with the assortment offered in stores. Having tried the right, high-quality paste once, it is simply impossible to exchange it for factory analogues.
It is possible and possible to make pasta at home without being a super-chef. Just follow our guidelines.
1. For the preparation of homemade pasta, it is advisable to use durum wheat flour;
2. For every 100 gr. flour you need to take 1 chicken egg;
3. Before kneading the dough, be sure to sift the flour, and knead the dough for a long time – until smooth, elastic, about 15-20 minutes;
4. Be sure to let the finished dough rest, wrap it with cling film and send it to the refrigerator for 30;
5. The ideal thickness of the dough after rolling is 2 mm;
6. After cutting the dough, spread the pasta in a thin layer and let it dry at room temperature;
7. Homemade pasta is not stored for a long time, it is immediately cooked and eaten, but if you have prepared it with a reserve, it is better to freeze the pasta and store it in the freezer until the right moment.
A simple recipe for homemade pasta
Ingredients:
- Flour – 1 kg
- Egg – 6-7 pcs.
- Water – 20 ml
Method of preparation:
1. Sift flour with a slide and make a depression on top.
2. Pour eggs into it. Knead the dough. If the dough is too steep, add a little water.
3. Roll the dough into a ball and wrap it in a damp towel. Leave in the refrigerator for 30 minutes.
4. Roll out the dough.
5. Slice the dough. If you do not have a special machine, for cutting, first dip the knife in flour so that the dough does not stick to it. This way you can adjust the thickness and width of the pasta yourself.
For slicing, you can use a sharp thin knife or a wheel for slicing pasta (simple or curly). To make the strips smoother, dust the dough sheet with flour and then chop. The resulting strips do not need to be closed – your paste should dry slightly.
Bon appetit!