Making Pasta

Making pasta is much easier than you’d imagine. The only thing you really, really need is a pasta machine, because rolling pasta by hand is way too difficult.

Once you know how to make the dough, you can make tagliatelle, tagliolini, lasagne, cannelloni, ravioli, tortelloni….anything really. Not only will you be able to make these things, but what you make will be healthier and more satisfying and more impressive! So what are you waiting for? Buy that pasta machine and get cooking!

What you need (in proportion):

1 egg

100 grams of flour (00 is the best because it’s the finest ground flour)

a pinch of salt

a strong and patient Boyfriend

We made 6 eggs of pasta (two batches of 3) because once you make pasta, you might as well make a lot of it. Here’s Boyfriend putting a pinch of salt in the flour.
Drop in the eggs
We do the first blend with a fork, just because it gets quite sticky and it’s not worth it. But you can mix everything with your hands from the start, if you so prefer.
When the egg is absorbed, start using your hands to soften the dough
This is not ready yet. See all the chunks and crumbliness? Keep on going!
Knead knead and knead some more! Don’t worry about using some strength, but be careful not to overwork the dough – if the temperature starts rising, the eggs will start cooking and the dough will be compromised
aha, that’s more like it. See how silky and smooth it’s starting to look? That’s what you want.
You’ll feel the difference when the dough is ready – it’s silky and springy and not floury at all. Wrap it in clear plastic and let it rest 30mins in the fridge (again, for all that egg-cooking problem we mentioned earlier)
The plastic keeps the moisture in – the dough mustn’t dry
Here are our two 3-egg batches, resting in the fridge while we set up the pasta machine.
The work group, rolling the pasta. If making pasta with more than 1 egg, just get a handful of dough at a time to work with and leave the rest in the plastic so it doesn’t dry.

When you’re using the machine, always start with the lowest number notch – they usually go from 1 to 12. When on number 1 you can put the dough in, roll, fold, put it in again, roll, fold etc until you like the way it looks. Feel free to add flour to the sides of the pasta so it doesn’t stick to the machine!

We made tagliatelle that time. Lots and lots of tagliatelle!

Remember that different pasta needs different thicknesses. Tagliatelle for example are best a bit thick, so don’t roll them all the way to the last number. Ravioli have to be a bit thinner, and lasagna too. Check it on internet before you start!

Tagliatelle can be dried and kept in an airtight bag for quite a long time (months!). Ours never last long though…
Et voila! Ugly, irregular and the best in the world!!

8 Comments on “Making Pasta

  1. Word! Sembra spettacolare e buonissima! Credo che ogni famiglia italiana abbia una macchina per fare la pasta da qualche parte, anche noi ce l’avevamo e ricordo che i miei la usarono un paio di volte, ma un paio di volte non sono sufficienti perché io potessi imparare XD Ora mi rifiuto di comprare persino il frullatore dato che so che non verrebbe utilizzato e sprecherei solo spazio in cucina, idem per la macchina della pasta… Però mi piace vederla fare! XD


    • Ha! Ma la pasta fresca è così buona…! Dai, quando mi vieni a trovare a Madrid la facciamo 😀


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