Self pasta

Self pasta

By hand or with a device
The dough of the pasta, mainly consisting of flour, water and eggs, do you generally by hand. The flour should be sifted and then add this egg and water, depending on the recipe (see below). It comes then to knead the dough well until it is completely smooth and dry enough that it no longer sticks to fingers or table. The manual remains and that is the best way to make pasta. After making the dough, you should let it rest for some time to roll. It can roll again by hand (using a rolling pin) or with a pasta machine. In a manual or automatic pasta machine has the advantage that you may very well regulate how many times you let the dough through the machine going to ensure that the patches have the right consistency and beautiful shine. If you want to roll out the pasta with a rolling pin, it is very important to ensure that all documents about the same thickness, this is a problem with a rolling pin.

Finally there are also automatic pasta machines. This machine has all the ingredients together enough to add in the 'mixing vessel' and choose the right pasta shape (spaghetti, tagliatelle ,...). The unit will ensure that the entire program runs from mixing to form the pasta and ready the device comes out.

Flower
The type of flour you use for the pasta will determine the taste and texture of the pasta. In Italy you will find a whole range of different pasta flowers with an indicator to ensure quality. For pasta, you use that much gluten in flour are present is very finely ground. This flower, which is ideal for making fresh pasta, is indicated with '00 'as type. It is really important the right to use because our flowers, cheap flower, is too crude for the pasta and the quality of your pasta will not benefit. It will thus be more difficult to make a nice smooth dough. As this 00-flower in our supermarket is not available, you can always visit an Italian specialty store. Since we usually have the right flowers or can be ordered.

Basic Recipes
As we make our potatoes in different ways, the Italians make pasta in different ways. The ingredients can vary from region to region. In addition to the basic recipe you can add extra ingredients for color and flavor. As a basis we can say that 100 grams of flour 1 egg pasta is used. This is also roughly the amount for 1 person. Depending on the size of the eggs and the quality of the flower, you may need a little more flour. Pasta is not an exact science and you should, above the sense of learning.

Commonly used prescription
Sift 400g flour 00 in a large bowl or on a table top (make sure the surface is very clean!). Make a well in the flour and add the beaten eggs through. Little by little you can now start mixing the eggs with flour until all is mixed well. You will notice that in the beginning to the finger sticks, but after a while mixing you will get a nice malleable whole. It is important to knead the dough long enough to have all the ingredients perfectly blended. Make a ball after kneading the dough and roll into a piece of plastic wrap, during half hours to rest. It is important that the dough wrapped in plastic wrap to prevent the outside of the dough dries out and forms a crust so. One can in this recipe may add a pinch of salt and a spoonful of olive oil, depending on the taste.

Recipe in water
Some people must be careful with eating eggs or want a simpler pasta. This can make the pasta, mainly in Southern Italy is often used, with only flour and water paste. For this you take the 00-400g of flour and add approximately 170-200ml water. It is also important again to know when the pasta is too dry or too wet and according them some extra water or flour to add. Otherwise, kneading and resting the same as the basic recipe.

After resting for about 30 minutes, the pasta is ready to roll and further editing. Cut smaller pieces of this pastabol to turning into flat sheets. If you do this with a pasta machine, it is best to start at stand 7 and so on to go to position 2 or 1. Get a sheet through the machine several times until it is smooth and shiny. After that you can make the desired shape, spaghetti, tagliatelle, lasagna, ... Importantly, this homemade pasta is almost al dente. You have to cook is very short for him to get perfectly al dente.

Add color to your pasta
If you use the basic recipe for pasta and this sauce makes a tasty, not too heavy, then this incredibly tasty pasta al. If you still own pasta one color or taste to give, you can easily use the colors from natural ingredients. Add to your paste colors never gets that far because the quality of the pasta completely bottom.

Black paste
Black pasta is not as difficult as it seems. To get this color can add squid ink. This is available in specialty powder. The best solve 5 grams squid ink in 2 tablespoons white wine for about 400 grams of pasta. The intensity of the ink will be less than industrial-made pasta and more to dark gray, but the taste will be better. Ideal to serve with you here squid or other seafood.

Orange paste
The orange color you obtain through the use of carrots to the pasta. Use about 200g carrots that you cooked mash and steamed. Make sure the puree is really dry and then add it to 400 grams of flour. Mix all dough well so that the whole has an orange color. This paste is ideal for use in a vegetarian dish with many greetings. Or with a light cream sauce.

Red paste
Red pasta is pasta con Pomodori, tomatoes so. Add 400 grams of flour, 3 eggs and 3 tablespoons concentrated tomato paste. If what the dough too wet, you can add some extra flour. Again it is very important to knead well to ensure that the entire dough a nice red color. This paste can be about anything to use, such as seafood.

Blue paste
Although rarely seen, is indeed blue paste. The bright blue color can be obtained by mixing the following ingredients: 400 grams flour, 4 egg whites, 6 tablespoons blue curacao and water until the pasta has the right consistency. This paste will naturally have a specific taste and you want the blue color remains obscure behind a dark sauce. Therefore, a mascarpone sauce with this ideal.

Recipe
Tagliatelle with wild mushrooms
Ingredients for 4 people:

* 400 gr tagliatelle (see basic recipe)
* 50 g smoked bacon
* 300 gr minced
* 1 onion
* 250 g wild mushrooms
* 1 dl red wine
* 400 grams of peeled tomatoes
* Fresh parsley and basil
Salt and pepper to taste *


Preparation:
Cut the bacon into cubes and fry over high heat crisp. Pour in the mince and the chopped onion and fry, stirring them. Make the clean wild mushrooms, cut into pieces and add them. It is not too small mushrooms belangijk the cut so they also come out nicely in the sauce. Pour this wine and peeled tomatoes. Add shredded fresh basil and parsley, pepper and salt to taste and stir well. Put the lid on the pan and let the sauce simmer gently ± 30 minutes.

Boil the tagliatelle shortly thereafter to bite it done (because your homemade pasta using this very soon need to be al dente, so good to watch!) Drain the pasta when it is finished and sprinkle some grated parmegiano about. Add the sauce and serve immediately.

Tip: pasta cools quickly, so use warmed plates.