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Homemade Pasta Recipes

Beginners Guide to Master the Art of Homemade Pasta

BY: GRACE BERRY

Copyright 2021 by Grace Berry. All Rights Reserved.

www.graceberry.net

License Notes

This book is an informational material. The author has taken great care to ensure the correctness of the content. However, the reader assumes all responsibility of how the information is used, and the author shall not be accountable for any form of misuse or misinterpretation on the part of the reader.

All rights reserved. On no account may any part of the material be copied, reproduced, or distributed in any form without written permission from the author.

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Table of Contents

Introduction

Pasta combines well with meat stews, vegetables, and vegetable salads, and with almost any soup or sauce, without diminishing the taste or appeal of the pasta accompaniment, but instead enhancing it.

Pasta can also quickly be served to enhance the appeal of the meal and will blend in well with almost any type of garnish. Pasta can be made in a variety of ways.

They are always fast and easy to prepare and always delicious.

Often pasta can be used to help stretch the cost of an otherwise expensive meal, offering considerable savings in terms of money and calories.

And this is just one nutrient that is lost or given up when making pasta from scratch.

Homemade pasta is, in fact, usually healthier than store-bought pasta. In this article, I will show you how to make homemade pasta.

Some of the best kinds of pasta are made of a combination of ingredients. For instance, rice pasta is made of rice flour. Another example is the combination of semolina, whole wheat flour, and water.

Individuals with diabetes can also use many types of pasta. The kind of pasta preferred should always be taken into consideration when preparing meals for diabetics.

In Italy, a variety of kinds of pasta are made in numerous shapes and sizes. Making homemade pasta is also not tricky once you know how. This book consists of 30+ recipes for different types of pasta. These recipes are for the novice chef, so this is not a beginner's guide to Italian cooking. And so, the author has chosen only those recipes that she believes will appeal to both beginner and more experienced chefs.

Preparing Pasta at Home

The homemade pasta recipe is perfect and simple to manufacture with only flour, eggs, olive oil, and seasoning by hand or with your pasta maker. There are numerous slight variants, some much more complicated than others on preparing fresh pasta, but this simple version relies on only 00 flour, spice, eggs, and oil.

Making Pasta Dough

Preparing Time: 1 hour 30 minutes

Serving Size: 2

Ingredients:

• 1 tablespoon olive oil
• 1 cups Italian flour
• Pinch sea salt
• 2 eggs

Directions:

Mix the flour onto a smooth work side and make a hole in the middle with your hand.

Down the hole, smash the eggs. Transfer the oil to the hole and a dash of salt.

Add coloring ingredients if you want to give it a color.

Use the fingers of one hand to steadily incorporate the beaten eggs into the flour, pulling the items together into a solid dough.

Start adding a little sugar, a few drops of water at a time to few more teaspoons if the dough seems quite dry, then add some more flour if the dough seems too moist.

Remember that you do not have to add too much flour, or your pasta is going to be rough and taste mushy.

Knead the bread dough for five minutes until it is soft.

Moisturize the dough gently with a bit of olive oil, wrap the dough into a covered container and let it rest for at least thirty minutes at room temperature.

After resting, the pasta would be slightly more flexible than before.

Shaping Dough into Pasta using Hands

There are several types of pasta which you can prepare using your hands.

Tortellini

1. Mark out rolls of pasta using a circular cookie cutter on a thinly floured board.
2. Spoon into the center of each round of your chosen filling.
3. Brush the sides with an egg mixture and gently fold the round with a sickle shape, forcing the dough to flush out any compressed air around the stuffing.
4. Bend the two corners of the grove around to touch one another in the middle using your fingers and push well to close. With the leftover dough, repeat.
5. Until cooking, let it settle on a floured kitchen towel for about thirty minutes.

Pappardelle

1. Use a fluted pastry knife, divide the dough into large ribbons on a lightly floured surface.
2. Before you serve, hang the pasta to dry a bit.

Ravioli

1. Break it into two equal portions if the pasta dough is only in one single layer.
2. When dealing with the remainder of the dough, cover one part of the dough with a dry kitchen towel.
3. Spoon tiny mounds of stuffing onto the dough (about 1 tablespoon) in even rows, spaced at medium hold intervals.
4. Lightly cover the dough between the mounds with the egg mixture using a pastry knife.
5. Carefully drape the prepared layer of dough on the edge of the mounds using a spatula, pushing down tightly between the filling pockets to force out any air trapped.
6. Trim the ravioli into pieces using a sharpened ravioli cutter, a cookie-cutter, or a razor blade.
7. Before cooking, move the ravioli to a floured kitchen towel to sit for one hour.

Tagliatelle

1. Turn or stretch one side of the dough surface loosely into the center of the paper on a lightly floured board, then repeat the step for another side so that they nearly meet in the center.
2. Fold one layer on top of the other softly, but do not force the flip back.

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