Homemade pasta is certainly much tastier than that bought in the store. You will conjure it up with only a few ingredients that you will find in the corners of your kitchen. How to make macarons?
Prepare:
- 500 g of 550 or 500 wheat flour (more Italian pasta will come out when you use 300 g semolina and 200 g wheat flour)
- 5 large eggs
- 3 tablespoons of oil
- 3 tablespoons of water
- 1 teaspoon salt
How to make semolina pasta?
I put semolina in a bowl and stick the eggs. After mixing thoroughly with a fork, I allow it to soften slightly for 30 minutes. Then I add wheat flour, salt, water and oil. I make a smooth, hard dough. I roll out the dough into thin sheets, pouring the flour over so that it does not stick. Then I hang them on a brush stick, or leave them on the counter so that they dry slightly for a few minutes, then it is easier to cut and not sticky. When the slices of cake are dry on the surface to the touch, I cut them into thick strips. I cook a portion of the pasta, wrap the rest in the sockets, put in a dryer (such as for drying mushrooms and fruit) and dry. After putting it in your bags, the pasta can wait up to several weeks to eat.
How to make pasta from wheat?
Pour wheat flour into a bowl and stick the eggs. After mixing thoroughly with a fork I add salt, water and oil. I make a smooth, hard dough. I roll out the dough into thin sheets, pouring the flour over so that it does not stick. Then hang them on a brush stick, or leave them on the counter so that they dry slightly for a few minutes, then it is easier to cut and not sticky. When the slices of cake are dry on the surface to the touch, I cut them into thick strips. I cook a portion of the pasta, wrap the rest in the sockets, put in a dryer (such as for drying mushrooms and fruit) and dry. After putting it in your bags, the pasta can wait up to several weeks to eat.
How to make homemade pasta – tips
The key to success are good quality products: type 00 flour, i.e. very fine ground Italian flour with a high content of gluten (or we can use type 550 wheat flour). Thanks to type 00 flour, the pasta is springy, it is also easy to cook it al dente.
Secondly – eggs. The best will be those with yolks of intense color (of course from a proven source). Thanks to them, the pasta will look appetizing.
The rolling process is also important – a rolling machine is the most practical for preparing pasta (we can buy it for little money). If we do not have it, we will face tedious rolling – the dough must be thin, for dumplings. The razor has several rolling thicknesses (typically 1 to 8). We start from the first level and increasing the value by one, we continue the repetitions to the sixth level (remember not to add too much flour to the dough, because it will stick during cooking).
We do not have to cook the rolled, dried and chopped pasta straight away – we can leave it in stock for a while. Gently sprinkle it with flour and put it in the fridge, where we keep it for three days. Or freeze – tightly wrapped with food film can lie in the freezer for up to two months.