I was always apprehensive about the idea of making pasta from scratch. The various steps and process of forming a dough to the perfect elasticity then passing it through a series of varied thicknesses without it sticking or falling apart seemed virtually impossible. And then I tasted it..... soft, light and smooth, nothing like packet pasta. When I mastered the various steps of making pasta from scratch, I kind of felt like it was somewhat of a breakthrough for me. Why was I not doing this more often? These days I try to make pasta once a week, dry it and jar it ready for meals throughout the week. Any preparation that makes life easier in advance is alright in my books.
The best way to overcome anything is to face it head on. It may seem silly to talk about cooking in such a serious manor, but after more than a few breakdowns in the kitchen over the years I've learnt to pursue my culinary adventures with perseverance and patience. Both of which are not exactly light hearted terms but are necessary all the same.
PASTA MADE FROM SCRATCH
The best way to tackle a recipe first off is to know your ingredients. Always purchase good quality ingredients. Remember that the ingredients you use will always reflect the quality of your final product.
Ingredients
2 cups plain flour
3 large free range eggs
extra flour for dusting etc
Method
1. Start off with a well floured surface. Measure out your 2 cups of flour, pour onto your bench and make a well in the centre. Crack your eggs into the well as pictured below. If you are worried about egg shells, break your eggs separately into a bowl before adding.
2. Using a swirling motion, gradually add in the flour from around the eggs, using your index and middle fingers til a lumpy mix is formed. Dust your hands with a little flour and bring the mix together to form a rough dough.
3. Now start to knead the dough by bringing the front and sides of the dough back on itself. I would suggest using a food processor or mixer with a dough hook if you are a beginner.
Persevere with your kneading for a minimum of 5 minutes. Id suggest putting on a timer before you start.
Once the five minutes are up you should be left with a soft dough with a smooth surface. If there are any lumps, knead for another few minutes.
4. Wrap your dough in plastic gladwrap or pop into a freezer bag and then into the fridge. Sit the dough in the fridge to rest for a minimum of 20 minutes. This will give the dough time to relax, which will make it easier to pass through your pasta machine.
5. Once you've set up your pasta machine, take your dough out of the fridge. Remove the dough from its plastic wrap and squash down into a flat rectangle shape about 8cm by 15cm or there abouts. Squashing the dough down will make it easier to pass through your machine and also prevent too many air pockets forming.
6. Set your machine to thickest setting, number one. Dust your dough very lightly with flour both sides. Pass the dough through the machine being careful not to push or pull too hard, the dough should go through quite easily. Fold the dough in half, pressing down gently and then pass it through the machine once more on setting 1.
7. Change your machine to setting two and follow the same method as above. If you are unhappy with your dough, pass it through the machine a few more times to smooth out any air holes or lumps. At this point you should be able to start thinning out your dough. Change your machine to setting four and dust your pasta lightly.
8. Take out a clothes rack as pictured below or if you are super organized (unlike me) a pasta drying rack. As you pass your dough through the machine one last time, cut the dough into three even sheets. Drape the pieces over your rack as you cut them.
10. At this point you can start cutting your pasta. Add your fettuccine attachment onto your machine. Dust your pasta sheets lightly with flour and pass them through the machine. Catch the pasta by draping it over your arm. Hang it back over your drying racks, making sure that the pieces are separated as they may stick together.
Dry your pasta overnight to make sure all the moisture has evaporated. It can be stored in an airtight jar for up to a year. If you are cooking your pasta straight away it will only take 3 minutes.
There's nothing quite like making something from scratch. Cooking is often described as therapeutic, a process that one does with their hands, day in and day out that serves not only the purpose of eating, but the purpose of doing and by doing there is a sense of accomplishment.
Thankyou for reading.
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