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How to make homemade pasta

As we all know, pasta is a typical mediterranean part of many dishes, and making our own pasta opens a lot of gastronomical possibilities. Pasta has all the taste and nutrients from the cereals. Having prepared our own pasta, we obtain a tastier and possibly healthier result. This taste sends our memory wandering back to an Italian trattoria, perhaps not only from the flavor, but also the texture of fresh pasta, which reminds us the essence of italian and mediterranean cuisine. Dedicate one morning of the weekend to putting your hands in the dough can turn out to be a pleasurable and comforting activity and with the added bonus of creating a delightful meal. Also, the neutral flavor of the pasta allows it to taste good with many other ingredients; it creates a good opportunity to be creative in the kitchen.



The right proportion of ingredients to prepare a dough for pasta is usually 1/4lb. flour (about 1 cup or 100 g) and an egg per guest. To make pasta without eggs, simply replace the amount of liquid in an egg by water (1/4 cup water). The dough is worked on a flat surface, using the palm of the hands and the result of the kneading of the dough has to be perfectly homogeneous. While kneading, we have to make sure that the dough does not dry off; it is convenient to wrap the dough that we are not going to use immediately with a moist cloth. To help working with dough it is a good idea to sprinkle your work area with some more flour or the rolling pin.


At the point where we have flattened the dough to a thin layer it is now time to cut the pasta. We can do it by hand - with a simple kitchen knife - or use a proper pasta machine that you can buy at the store to cut pasta. The pasta machines allow us to obtain varied shapes and even to make the pasta and to stuff it at the same time. Of course, all the imaginable variations on the pasta theme are possible. A nice alternative to the simple egg pasta, for example, would be pasta with spinach. To make this, the trick is to simply boil some spinach in very little water and, once cooked, to chop them up in small bits. The spinach are added at the same time you are mixing the eggs with the flour.

 

Pasta is cooked in enough salted, boiling water, over medium-high heat in an uncovered pot. The boiling lenght of time you do is vital to obtaining good results - overcooked pasta loses all its substance; to obtain perfect pasta do not boil it too much and do not hesitate to taste it while boiling just to be on the safe side. To see more authentic italian recipes to dress your pasta, click that link!