Pasta is traditionally made from durum what flour..( it has a darker husk) and eggs.
Nevertheless we can use normal refined flour as well. ( bakers flour/ strong flour if u can get hold of would be perfect)
all you need is
flour( maida-strong) 200 grams
salt 2 grams
Eggs 2
Olive oil 15 ml
Semolina (rava) 50grams
*(for every 100 grams of flour use 1 egg.)*
sift the flour , add the salt (sprinkle it and make sure it is mixed through the flour)
now make a well in the centre ...crack your eggs in the well and add the olive oil . With a fork break down the egg yolk and mix it with the oil.
Now you can get your hands dirty and make a dough!
you can always apply some flour to your hands so that the dough doesn't stick to them but remember too much of extra flour and you will change the recipe and make the dough hard.
once you have made the dough--check it..feel it with washed hands ( just a finger will do)
It should be fairly hard and not soft like our chapati dough! BUT at the same time not so hard that you can see cracks in the dough!
NOW...this is the most important step.
you will be required to wrap the dough in plastic wrap and keep it in the fridge for 30 minutes.
(this relaxes the gluten and makes your pasta not stretch and contract like a rubber band when u roll it)
once the dough has been rested get it out of the fridge and leave it to come at room temperature so that it becomes easier to roll! now cut it into two halves and roll it through a pasta machine , once you get a flat sheet sprinkle some semolina so that they don't stick to each other and the machine. Now cut it and boil it in boiling salted water!
( the semolina will fall off in the water and not make any changes to the taste of the final product)
To roll it and cut it is an ART...I will tell you that in another post..in the mean time you can have a look at some videos on youtube which show the rolling process!!
Abhijeet.
Nevertheless we can use normal refined flour as well. ( bakers flour/ strong flour if u can get hold of would be perfect)
all you need is
flour( maida-strong) 200 grams
salt 2 grams
Eggs 2
Olive oil 15 ml
Semolina (rava) 50grams
*(for every 100 grams of flour use 1 egg.)*
sift the flour , add the salt (sprinkle it and make sure it is mixed through the flour)
now make a well in the centre ...crack your eggs in the well and add the olive oil . With a fork break down the egg yolk and mix it with the oil.
Now you can get your hands dirty and make a dough!
you can always apply some flour to your hands so that the dough doesn't stick to them but remember too much of extra flour and you will change the recipe and make the dough hard.
once you have made the dough--check it..feel it with washed hands ( just a finger will do)
It should be fairly hard and not soft like our chapati dough! BUT at the same time not so hard that you can see cracks in the dough!
NOW...this is the most important step.
you will be required to wrap the dough in plastic wrap and keep it in the fridge for 30 minutes.
(this relaxes the gluten and makes your pasta not stretch and contract like a rubber band when u roll it)
once the dough has been rested get it out of the fridge and leave it to come at room temperature so that it becomes easier to roll! now cut it into two halves and roll it through a pasta machine , once you get a flat sheet sprinkle some semolina so that they don't stick to each other and the machine. Now cut it and boil it in boiling salted water!
( the semolina will fall off in the water and not make any changes to the taste of the final product)
To roll it and cut it is an ART...I will tell you that in another post..in the mean time you can have a look at some videos on youtube which show the rolling process!!
Abhijeet.
pasta when cut and par boiled, stored in two trays with olive oil so that it doesn't stick!
No comments:
Post a Comment