Homemade pasta with a special secret, it’s easy

Homemade pasta: find out how to prepare, open and cut your own puff pastry, with a secret that makes the whole process easier

Homemade pasta dough

By Manu Boffino, from Bake and Gourmet Cake, site of recipes, menus and shopping lists, partner of TERRA Degusta. How to make homemade pasta at home, with a very special family secret. Find out in the recipe below.

• Will you make this recipe? Access the FREE SHOPPING LIST HERE.
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• PORTION: two . To see the recipe for 4, 6 or 8 people, Click here.
• TOOLS: 1 cutting board, 1 bowl, 1 small bowl, rolling pin (optional), knife, nippers or cutting tools.
• EQUIPMENT: conventional + homemade pasta machine

Want to see the recipe?and vitamin tomato sauce? Click here and find out how it’s done at TERRA Degusta.

Want to see the recipe for white sauce? Click here and find out how it’s done at TERRA Degusta.

Homemade pasta dough:

• 100 g of wheat flour + a little for dusting
• 1 egg, at room temperature
• 1 tablespoon water (secret)
• salt

PRE-PREPARATION:

1. Separate recipe ingredients and utensils.
2. Crack the eggs into a small bowl.

PREPARATION:

Homemade pasta dough:

1. In a bowl mix the flour with the salt.
2. Open a hole in the center and add the water and egg.
3. With a fork, mix only the egg, mix the yolk with the white.
4. Still using the fork, gradually drag the flour over the water and egg.
5. Then by hand, mix and knead until everything is blended.
6. Transfer the dough to a lightly floured work surface.
7. Continue to knead the dough until it is smooth and soft, but do not overdo it, as the intention is to homogenize and not form gluten.
8. Form a ball and wrap the dough in plastic wrap or put it back in the bowl and cover with a clean tea towel.
9. Let stand at room temperature for about 30 minutes.
10. This rest allows the gluten to develop and the dough is easier to roll out.

Homemade Pasta Pasta – Open:

I) With the pasta machine:

THE. Divide the dough into portions. Keep portions covered with plastic wrap when opening.

B. Start by passing the dough between the cylinders, set at level 0 on the machine.

w. Pass once, double the dough and pass again. Repeat the process a few more times or until the dough is smooth—one indication that it’s good is hearing a pop.

D. Then go up one level and pass the dough to start thinning.

AND. Gradually increase the levels, one by one, until you have the dough thickness you want for your recipe – look at the shape of the pasta and adjust it – for filled pasta, the thickness should be thinner.

II) With the rolling pin:

THE. Arrange the dough on a lightly floured work surface – pay attention to the amount of flour as the dough must not absorb much more – it is also customary to open it on a flourless cloth to prevent it from sticking to the work surface.

B. Divide the dough into portions to make the work easier.

w. Always start opening from the center towards the edges.

D. Do not put too much pressure against the countertop so as not to crush the dough.

AND. Continue rolling until you get a uniform thickness across the entire sheet.

F. The final thickness depends on the recipe you are going to prepare.

Macaroni Pasta – Dried Pasta:

1. With the pasta blade ready, choose the type of pasta you want to make: linguine, tagliatelle, fettuccine, pappardelle, etc.
2. In case you use the machine, it has different accessories that allow you to cut in different widths.
3. If you open with a rolling pin, roll out the dough lengthwise to obtain longer loaves and cut with a sharp knife to the width you prefer.
4. Finally, unroll the strands of dough.
5. As you cut, form loose nests with the strands of dough and place them to dry on a floured surface – you can also roll out the dough in suitable drying utensils.
6. When the dough is 100% dry, if you don’t intend to consume it immediately, keep it in airtight containers.

Macaroni Dough – Fresh Pasta:

1. Depending on the type of dough you will be using in your recipe, cut the dough as needed.
2. For simple doughs, use the same methods described above, without waiting for the dough to dry.
3. If you’re making lasagna, rondelle or cannelloni, leave the dough a little thicker and cut it into rectangles.
4. Cook the pasta in boiling salted water (sea water) – it is not necessary to add any type of fat to the water.
5. Count the cooking time from the moment the water boils again after adding the pasta, the cooking time depends on the thickness and width of your pasta. The easiest way to tell if the pasta is cooked is to try it to check if it is done.

Macaroni Pasta – Stuffed Pasta:

1. Prepare the filling before rolling out the dough, as it must be cold.
2. After the dough is open, cut strips as wide as needed.
3. Divide the filling evenly between half of the strips.
4. Cover with the remaining strips and press the sides tightly to prevent water from entering or the filling from escaping during cooking.
5. Cut the dough into the desired shape using a knife, roll or cutters.
6. There are also molds where it is possible to fill and cut several units at the same time.
7. Especially if using wetter fillings, cook the dough immediately after making it to prevent the filling from wetting the dough.
8. Once cooked, it can be eaten immediately or frozen for later use.

FINISHING AND ASSEMBLY:

1. Serve pasta as a main course, side dish, in soups, salads or as an appetizer.
2. If you serve with the sauce, preferably leave the sauce ready (hot or cold), drain the pasta and pour it directly into the sauce – if the sauce is hot, keep the heat on – mix the pasta well so that it absorbs all the flavors of the sauce.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.