If you want to make homemade pasta without eggs, you should know that the method is similar to that of fresh egg noodles: in the flour fountain, a fountain adds a pinch of salt and pour warm water. The amount of water should be about half the weight of the flour: 400 g of flour, 200 g of water. 00 uses only durum wheat semolina instead of flour, so you get more resistant pasta for cooking. With this type of dough many types of pasta are generally thick and therefore should not be emptied orecchiette, corzetti, cavatelli, bucatini, trofie, etc.
10 tricks to make great Italian homemade pasta
- Always use fresh eggs at room temperature.
- A rough surface is the best choice for kneading, so kneading is better than marble on a wooden table.
- You can add oil to the dough to make it more elastic, but only 1 teaspoon
- You can use water instead of eggs, but the dough is less tasty.
- To prevent the dough from drying out, your kitchen should be high in moisture.
- Knead the dough for 10 minutes and pull it from all sides as long as it is smooth and elastic.
- Make a ball, cover it with a cloth or adhesive foil and let it rest for 15 to 30 minutes
- If you want to color your dough, you need to add vegetables or spices: spinach, saffron, herbs. Add when kneading.
- Divide the dough in two with three or more pasta. it will be easier to work this way. Don’t forget to reduce the thickness settings of your pasta machine and add flour from time to time.
- Put a little olive oil in the cooking water so that the fresh pasta does not stick.
Let the paste dry on a special drying rack or make a few slits with your hands and let them dry in a tray. If you don’t cook the pasta immediately, be sure to keep them in the fridge for half a day (no more). You can even freeze fresh uncooked pasta in a variety of formats.
For example, you can make and freeze tagliatelle so they’re ready to cook at any time. Place them in the slots and place them in a tray that you previously covered with a small baking sheet 1 inch apart. Then put the tray in the freezer. Wait half an hour for the pasta to freeze. Now take the very hard slits and put them in a freezer bag. Cover it with a knot and put it in the freezer.
You can keep fresh pasta in a freezer for about 1 month. If you want to cook them, do not thaw them, but freeze them in large amounts of boiling salted water. This method applies to all types of pasta with fresh eggs, e.g. B. Pasta sheets for lasagna (prepare them and freeze them one above the other, separated by baking paper Tagliatelle, Tagliolini, Quad, Farfalle, Ravioli, and all filled pasta sheets.
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