![]() If you’d like tagliatelle, pappardelle or fettuccine, roll the sheet of pasta up like a sheet of parchment, and use a very sharp knife to slice the roll into thin strips for linguine, slightly wider for tagliatelle, medium width for fettuccine, or very wide strips for pappardelle. When you think you’ve rolled the pasta thin enough, roll a little more just to make sure – it must be thin enough to practically see through.Ĭut the pasta up into large rectangles for lasagne, for example. If you have a pasta rolling and cutting machine, follow the instructions and roll it out accordingly. This takes a bit of time and elbow grease, since pasta dough is quite firm and doesn’t like to be rolled. Use a rolling pin to roll the dough out as thinly as possible. Divide the ball of dough in half, cover one half with a damp dishcloth, and place the other half on the floured surface. Start by dusting your countertop with flour. If you have a stand mixer with a pasta shape attachment, you can make a variety of shapes like macaroni or penne, but if you are going with 100% handmade pasta, you’re probably better off with something simpler, such as lasagne sheets, linguine, tagliatelle, fettuccine, pappardelle or ravioli. Once your dough is smooth and not sticky, cover the ball of dough in cling film and let it rest in the fridge for about half an hour. It can take as long as fifteen minutes, so be patient and enjoy the meditative quality of kneading. If you don’t knead enough, you’ll end up with soft, flabby pasta, so make sure you knead for a good long while until the dough is really smooth, soft and shiny. Working the dough also develops the gluten in the flour, and the gluten is what gives pasta its firm shape and bite. The kneading is very important – it transforms the crumbly mixture into a ball of smooth, elastic dough. Once you’ve fully combined the flour and eggs, start to knead the crumbly mixture, pushing and folding the dough as you knead. Note: You can also whizz the ingredients in a food processor until crumbly. The mixture will become crumbly towards the end, which is as it should be. As the mixture in the well thickens, you’ll have to stir a bit more vigorously, and when the mixture isn’t runny anymore you can start sweeping larger clumps of flour into it to combine. Slowly incorporate the flour from the well’s edge into the eggs. Pour the eggs into the well, and then start to slowly combine the flour and eggs by moving your fingertips around the edge of the well in a circular motion. Make a deep well in the centre of the heap, large enough to hold all the eggs without the edges of the well breaking. Make sure you have a clean, clear space on your countertop, and pour the flour into a heap. Unless you have a plan to use up the egg whites, it’s better to go with 6 whole eggs.)īreak your egg/egg yolks into a bowl and whisk them with a fork. (Using only yolks will make your pasta richer and darker, but will leave you with 12 whites. If you have a food processor and a pasta-rolling machine, the process is a bit quicker, but this equipment is definitely not necessary.Įither 12 egg yolks or 6 whole eggs. ![]() To make pasta at home, all you need is flour, eggs and a rolling pin. However, pasta originates from the home cooks of Italy, where they’ve been making pasta with no fuss – and machines no more complex than a rolling pin – for hundreds of years. Home-made pasta might seem like the kind of cooking that you need special training and equipment for – far too complicated for a home cook.
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