Making Pasta

Pasta is a type of noodle that originated from Italy. Pasta is made of
durum wheat flour which is mixed with water and then made into various
shapes. It can be served with a number of dishes. Usually, pasta is
dried and sold in large scale as opposed to traditional times when it
was made wet. There are two main types of pastas: pasta fresca or fresh
pasta and pasta secca or dried pasta (Santoro 153). In modern times,
pasta is common among college students because of the ease with which it
can be made. The following steps show how to make the most delicious
fresh egg pasta.
Ingredients
The pasta will require two cups of flour and some extra amount for
rolling the pasta, half a teaspoon of salt and two eggs. The amount of
ingredients depends on the amount you wish to make.
Equipment
Ensure you have the following equipment: Baking sheet, pasta
machine. However, this is not compulsory as pasta can be rolled using
hands. This is done using a rolling pin until the pasta pieces are thin
enough (Lautebarch 44), mixing bowl, clean dishtowel, dough. This can be
substituted with a fork
Once you have all the equipment and ingredients ready, start
making the pasta by following the following steps with precision. The
steps also make it easy to avoid mistakes that may be costly. Begin by
mixing the flour with salt in a bowl using the dough whisk or fork
depending on what is available. Make sure that you do this thoroughly to
ensure that the flour and dough are evenly mixed.
Add the eggs with the flour and salt by breaking the eggs in the
bowl of flour. Whisk this mixture using the dough whisk or fork. Whisk
the eggs by pulling the flour from the bottom and the sides of the bowl.
The eggs will start looking messy, but when there is enough flour, a
very soft dough will start forming. Do this process slowly and precisely
as it is the most important step in the whole process. You do not have
to use all the flour at this stage so do not put all the flour first and
only keep adding if necessary.
Knead the dough so as to make it firm. Turn the dough after adding
the remaining flour. Start by folding the dough on to itself, then
flatten and fold again as before. In the beginning, the dough will be
extremely soft, but it will firm up with time. Ensure that it has firmed
up enough then start kneading gently. Keep adding some flour so as to
ensure that the dough does not stick on the bowl or surface on which you
are kneading the dough. The dough will be ready once it becomes a smooth
and elastic ball, with few air bubbles (Gioe 59).
Let the dough rest. Wash and dry the bowl completely and then place
the dough in it and then cover it with a nylon paper. Let the dough rest
for about thirty minutes. If you do not wish to continue making the past
immediately, you can refrigerate it for a maximum of twenty four hours.
However, once you are ready to continue cooking, bring the dough to room
temperature then continue. It is essential to let the dough rest so that
all the ingredients can mix properly.
Divide the dough into four equal parts. Sprinkle some flour on a
baking sheet and place the dough on it then divide the dough into four
parts then cover the parts using a clean towel. This divides the dough
into manageable, working pieces. Once you finish dividing the dough,
roll out the pasta. Make one piece of dough flat using your hands and
put it into the pasta roller. This can also be done with the hands by
using a rolling pin. Fold the piece into smaller pieces and press it
using your hands again. Follow this step again so as to strengthen the
flour (Lauterbach 45).
Make the pasta as thin as desired. Change the roller settings to
roll the pasta thinner. If you do not have a roller, you can use a
rolling pin. Spread the pasta on a clean surface and make it thin using
a rolling pin. If you are using a roller, roll the pasta two times at
each setting then you can reduce the size of the pasta into smaller
pieces using a knife. Roll the pasta to the thinnest pieces as desired.
Cut the pasta so as to make smaller pieces. Cut the long dough
into smaller sizes of about twelve inches. This is done using the pasta
roller by changing the settings. Toss the small noodle-size pieces using
some flour so as to prevent them from sticking and gather them in a
basket. Put the basket on the baking sheet with flour and then cover
using a clean towel (Gioe 61).
Cooking, drying and freezing are the next steps. If you wish to
cook the pasta immediately, boil a pot of water mixed with salt. Cook
the pasta for about five minutes. If you wish to dry the pasta, lay it
on a drying rack for clothes and let air dry it until it is brittle.
Store the dried pasta in an airtight container. If you wish to freeze
the pasta, freeze it flat on a baking sheet until they are completely
frozen. Place the noodle-long pastas in an airtight container. These can
last up to three months. Those that have been dried or frozen should be
cooked slightly longer than those cooked immediately (Gioe 62).
In conclusion, homemade fresh egg pastas are the best because you
can make them suit your taste and preference. It is even possible to
play around with different shapes and sizes to suit your taste. You can
serve the pasta with homemade sauces or tomato sauce. Homemade sauce is
usually the best because it is made according to your taste and
preference.
Works cited
Santoro, Luca. Quick Pasta Recipes. 2007. Canada: Lulu press. Print.
Gioe, Josie. Pasta 101: Illustrated Easy Step- by- Step Nutritious and
Delicious pasta Recipies. 2011. Bloomington: Authorhouse. Print.
Lauterbach, Barbara. Pasta Salad: 50 Favorite Recipes. 2004. California:
Chronicle books. Print.
Surname PAGE * MERGEFORMAT 3

Close Menu