Like every Italian I learned how to make homemade pasta from my grandmother. âWhen you make pasta at home, you have the satisfaction of knowing all the ingredients that went into it.â
Ingredients:
500g â00â Flour (plus more for work surface)
5 large eggs
Chefâs Tip:Â The perfect ratio of eggs to flour is 1 egg for every 100 grams (this amount serves 4-5 people)
Method:
On a large flat clean surface place the flour in a mound.
Crack the eggs into the center of the mound of flour creating a well to hold the eggs.
Using a light hand, break the yolks of the egg and gently bring the flour into the center of the well using your fingertips.
Keep incorporating the flour into the eggs until all the flour has been absorbed. This will be a messy process, but it is well worth it! Once the dough starts to form, bring it together with your palms and knead into a smooth yellow dough. This will take roughly 5 minutes. Note: if your dough is on the dry side you can add a little slash of water to bring it together.Â
When the dough forms a ball, cover tightly with cling wrap for a minimum of 30 minutes to allow the dough the rest and the gluten to develop.
After resting, cut into smaller equal pieces. Set aside and cover with a towel to stop it from drying out.Â
Now itâs time to thin the Pasta. Begin changing the settings on your roller to roll the pasta thinner and thinner. Roll the pasta two or three times at each setting, and don't skip settings (the pasta tends to snag and warp if you do). If the pasta gets too long to be manageable, lay it on a cutting board and slice it in half. Roll the pasta as thin as you like to go. For tagliatelle and fettuccine, I normally go to 2. (This is on my Imperia pasta maker)
Cut the long stretch of dough into tagliatelle-length sheets, usually about 30cm. If cutting into tagliatelle switch from the pasta roller to the noodle cutter, and run the sheet of pasta through the cutter. Toss the tagliatelle with a little flour to keep them from sticking and gather them on the table.
Note: I find it easiest to roll all the pasta at once before proceeding to cutting it into tagliatelle.
If you would like to dry the pasta, lay the it over a clothes drying rack or coat hangers , and let air dry until completely brittle. Store in an airtight container for several weeks. To freeze, either freeze flat in long noodles or in the basket-shape on a baking sheet until completely frozen. Gather into an airtight container and freeze for up to three months. Dried and frozen noodles may need an extra minute or two to cook.
Comments