How can I make pasta
Simply make pasta yourself - this is how you make your perfect pasta dough
The basis for the dough
Which flour should i use?
If you want to make pasta yourself that tastes like an Italian, it is advisable to use the iItalian type 00 durum wheat flour to use. This flour is used in Italy for pizza and pasta production because it is particularly fine and has more than one high adhesive content disposes.
If your supermarket doesn't have durum wheat flour, you can substitute it Durum wheat semolina and wheat flour (type 405 or 550) in a ratio of 1: 1 Mix. Alternatively, Whole wheat flour, chestnut flour, chickpea flour or buckwheat flour be used.
It is also possible to mix different types of flour, so that it is even problem-free gluten-free pasta made from rice, tapioca, potato or buckwheat flour can be produced. In contrast to pasta made from wheat flour, gluten-free pasta is less elastic, so it is best to use a pasta machine to process the dough.
With or without an egg?
Depending on whether you pasta secca, i.e. dried pasta with durum wheat semolina, orpasta fresca all’uovo, i.e. you want to prepare fresh egg noodles, the recipe of the noodle dough is different. Eggs in pasta dough make it more aromatic and firm. Whether eggs are used in pasta dough depends not only on taste preferences but also on the type of pasta you want to make.
Pasta doughs with egg are particularly suitable for making Tagliatelle, fettuccine or pappardelle. The addition of eggs also increases the Increased stickiness of the dough, which is why doughs with eggs are also ideal for making filled pasta such as ravioli or tortellini.
For the classicpasta secca is used in the preparation instead of the eggs Durum wheat semolina used. The dried pasta made from durum wheat semolina is probably the most widespread type of pasta. Durum wheat semolina has one high gluten content. The gluten prevents the pasta from breaking easily when dry. Thanks to its grain, the durum wheat semolina also ensures that the pasta is lighteral dente cooks (firm to the bite). This is why pasta dough with durum wheat semolina is best for spaghetti, penne, rigatoni and fusilli.
Water, oil and salt
Depending on whether you want to prepare your pasta with or without eggs, varies the addition of the trio of ingredients of water, oil and salt. A pinch of salt goes well with pasta doughs with an egg as well as those without. Salt should be used sparingly, however, as it makes the dough brittle. It is much more important to prepare the pasta in salty water to cook.
If you have a Pasta dough with egg you can dispense with adding water, as the egg already contains sufficient moisture (unless it is too dry after processing). Is the Dough too sticky advised, just yet Mix in some flour. The addition of olive oil makes pasta dough smoother and more aromatic, whether with or without an egg. You can also add a little extra color and taste to your noodles - for example with spinach, squid ink or sun-dried tomatoes.
It is a little different with the Making with an electric pasta machine: Here you can do without adding oil and salt, but adding water to your egg noodles is essential. In the corresponding program The machine automatically calculates the amount of liquid you need. Then first weigh the egg yolks to be used and fill the rest with water until the amount required for the recipe is reached. Then pick up a fork and whisk the egg and water together thoroughly with each other before adding both to the machine.
Make pasta yourself: basic recipes
Basic recipe for pasta with durum wheat semolina
- 150 g wheat flour (type 405)
- 150 g durum wheat semolina
- 150 ml of cold water
Basic recipe for pasta with eggs
- 400 g flour and flour for dusting
- 4 eggs
- 1 pinch of salt
Basic recipe for gluten-free pasta
- 65 g tapioca flour
- 65 g corn starch
- 3 tablespoons of potato starch
- 1/2 teaspoon salt
- 4 1/2 teaspoons of xanthan gum
- 3 eggs
- 1 1/2 tablespoons of vegetable oil
Electric pasta machine: basic recipe with egg
- 200 g flour type 405 or 550
- 76 g egg yolks and water whisked together
Electric pasta machine: basic recipe without egg
- 200 g flour type 00
- 72 g of water
Electric pasta machine: gluten-free pasta
- 200 g universal gluten-free flour
- 1 g xanthan gum
- 138 g liquid made from 3 egg yolks and water
Make pasta dough yourself - step by step
For the dough, simply put the flour on a clean work surface and shape one in the middle deep hollow. Put the eggs and salt in the hollow and, using a fork, gradually mix with the flour from the inside out.
For the pasta dough, make a well in the flour and add the eggs.
It creates a very crumbly mass. With slightly moistened hands, knead the mixture into a smooth dough for about 5-10 minutes. Once the dough has taken on a certain shape, keep forming a ball of dough and pressing it flat with the heel of your hand, folding it up and repeating the process.
Knead the dough with slightly moistened hands for 5-10 minutes.
In the end, your dough should not too sticky be. Shape it into a ball and wrap it in Cling film. Then let it sit for 30 minutes at room temperature.
Let the pasta dough rest for 30 minutes.
Then it’s time to shape. It depends on whether you prepare your pasta by hand or with a pasta machine. In the following sections you will learn step by step how you can make the best pasta yourself.
Very traditional: making pasta without a pasta machine
Roll out pasta dough thinly with a heavy rolling pin
If you like your pasta classic without a pasta machine want to manufacture, then that is Rolling pin Your best friend. It should lie securely in the hand and have a good weight. Because without a machine, you roll the pasta dough to the desired thickness using your own strength. Depending on which type of pasta you want to make, you will also need one Pastry wheels and a cookie cutter (e.g. for ravioli) or wooden sticks (for fussili). And of course a sharp knife with which you can cut the thinly rolled dough into tagliatelle and Co. of the same size.
To roll out the dough, first quarter it and always work with parts. Wrap the rest in cling film so that it doesn't dry out. Place the dough piece on a lightly floured work surface and rub your rolling pin with a little flour. This way, the fresh dough won't stick to it. Then perseverance is required! Depending on the type of pasta, roll out the dough so that it has a Thickness of 0.5-1 cm Has. Then you can Shape into your desired type of pasta with a rolling pin or wooden stick. To cut ribbon noodles by hand, fold the dough sheets several times and then cut off narrow strips.
Real craft: make your own pasta with a manual pasta machine
If you want to make it easier for yourself with pasta, you can choose one Pasta machine. Manually operated machines make your work easier! You still have to use some muscle strength yourself, but much less compared to a rolling pin.
To roll the dough with the pasta machine, Quarter it first and only work with one part at a timeotherwise the dough will dry out. The piece with the palms at one Shape flat, oval flatbreads and dust the roller of the pasta maker with flour.
Quarter the dough for preparation and work in pieces.
Set up your pasta machine to the largest roller spacing and turn the dough through the machine. Then the flat piece fold twice towards the middle. Turn the narrower side through the roller again. You should do this approx. Repeat 3 times. This will make your dough particularly fine and smooth.
Then you reduce the distance between the rollers and work your way up from level to level. First set the second largest setting and roll the dough. After each pass you can reduce the distance between the rollers. If your pasta sheets get too long, simply cut them in half with a knife and work with the individual pieces in stages. Don't forget to dust the machine's rollers with flour again and again, otherwise the dough will stick to it.
In the end it should your plates are about 2-3 mm thick. Repeat this process with the other three pieces of dough. In the meantime, always cover the rolled out plates with a slightly damp tea towel so that they do not dry out.
Crank the pasta dough through the manual pasta machine
If the dough is as thin as you want it to be, you can now choose to make it by hand cut into the desired shape or you let the machine do the work here too. Most pasta machines have different ones Cutting attachmentse.g. for cutting fettuccine, parpadelle, spaghetti and lasagne. Even ravioli and spaghetti are easy to make.
Have you used a manual pasta machine and are wondering how you can get it clean again? So that the roller and attachments don't become dull, you'd better do them do not clean with water and detergent. Suffice it to use your pasta machine after use let dry well, then turn the crank so that the remnants of the dough and all parts fall out wipe with a cloth or brush.
Find your pasta happiness with Nonna
Whether tagliatelle, lasagna plates, delicious filled ravioli or tortellini - the manual pasta machine Nonna conjures you thanks nine different dough levels Pasta like in Bella Italia. With their smooth-running Beechwood crank handle it is particularly pleasant to use and ensures unlimited pasta love.Watch now
Simple, simple ... electric pasta maker
The easiest and fastest way to make your freshly made pasta is with an automatic pasta machine. In contrast to the manual pasta machine, there is no need to crank it, instead it is driven by an integrated motor. With this, it takes over the kneading and mixing of the ingredients for you, but that's not enough. Namely, some models have an integrated scalewith which you can measure the correct amount of flour or water directly. If you want to make pasta with egg, you should weigh the required egg yolks separately and then put them into the machine so that your ingredients always have the right ratio.
Measure the ingredients with the built-in scale on your electric pasta machine.
In addition to the enormous time savings The biggest advantage of an electric pasta machine is also clearly in the Diversity of their preparation options. Before you let your machine knead, you have it Choice of several different pasta insertswith which you can also make extra thin spaghetti or even penne, among other things. This means that varieties are possible here that you cannot produce yourself by simply cutting by hand. Instead, you can look forward to precise and consistent results and more Dough for up to six hungry pasta fans produce.
Use your electric pasta machine and matching attachments to make up to 7 different types of pasta.
Once you have decided on a pasta insert and weighed your flour, your electric pasta machine offers you different programs to choose from: do you prefer the classic pasta dough with egg, or would you prefer the variant without animal products? Once you have chosen your suitable program, all you need to do is add the appropriate liquid, for example egg, water or even vegetable juice, and leave the rest to the machine with a clear conscience. In the case of egg noodles, the mixing process is followed by one short rest period, in which the flour can combine with the eggs even more optimally. This makes for a smoother dough.
An electric pasta machine offers different modes for preparation with and without an egg.
As long as your machine is kneading your ingredients and, if necessary, goes through the resting phase, you have your hands free to take care of preparing a tasty pesto or a classic Bolognese, for example. But be careful: the way to homemade pasta with an electric pasta machine is a relatively short one only about 10 minutes. You should therefore put extremely elaborate cooking steps before the noodle production. As soon as your machine starts to squeeze out the pasta, you should focus on it again: The finished pasta can be easily separated by hand or with a rubber spatula at the desired length.
Simply separate the finished noodles by hand.
Let the penne and lasagne sheets come out of the machine in longer sections and then cut them to the required size.
Drying fresh pasta, storing and cooking properly
If you want to dry your homemade pasta, you should make sure that it is are well floured and not too close together - this way you prevent them from sticking together. For long types of pasta, there is a so-called one Pasta stand at. You can dry short and filled pasta types such as ravioli or tortellini on a special pasta rack or simply on a baking sheet lined with baking paper or on a wooden board. Every now and then you should turn the pasta over. It can vary depending on the shape of the pasta Take 1 to 2 days for your pasta creations to dry out properly. If you want to be on the safe side, let the pasta dry for about a week. Then you can store airtight in an opaque container. Just like pasta from the supermarket, homemade pasta can be stored for a long time, even up to a year. The only requirement: it must dry out completely. Because even the smallest amounts of water promote mold growth. Drying is not absolutely necessary if you want to use your pasta right away. However, if you let your pasta dry briefly before preparing it, it will be a little better al dente.
Egg pasta is best kept in the freezer
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