Find out how to Make Contemporary Pasta Like an Italian Pasta Lover

There’s one thing magical about making recent pasta from scratch. It’s not simply concerning the style (which is unimaginable), but in addition the method – it’s like slightly dance the place your arms deliver easy substances to life in probably the most rewarding approach. At the moment, I’ll present you make recent pasta that’s so good, even Nonna would approve. In spite of everything, she taught me all the guidelines and tips first-hand so we get it proper each time.

Pasta is as numerous as Italy itself. Whereas some areas use semolina and water, others use a mixture of flour, eggs, and generally semolina too. My Nonna? She’s a believer within the trio: semolina, flour, and egg. I’ve spent years studying the artwork of residence pasta making, even touring to Bologna to review with masters who make pasta in probably the most genuine approach. Now, I’ve created this recipe only for you, combining the perfect strategies I’ve discovered.

The Golden rule

For each 100g of flour, use 1 egg. That is sufficient for one portion – simple to scale relying on what number of you’re feeding.

Tip: Some folks swear through the use of solely egg yolks for his or her dough. Sure, that will make the pasta darker, however I’d say don’t throw away the egg whites! They’re stuffed with protein and supply simply the correct amount of liquid to assist the flour soak up as you knead. You’ll discover the distinction while you begin working the dough – it comes collectively fantastically with each yolk and white.

This recipe does require endurance (and a little bit of muscle!), however the reward is value it. If the dough feels stiff whereas kneading, don’t fear. Simply hold going! Add a tiny quantity of water to your arms if wanted, and hold kneading till it’s clean and elastic.

At the moment’s Pasta: Spaghetti

We’re making spaghetti – the king of pasta shapes and the proper companion to a traditional tomato and basil sauce. This sauce is a straightforward mix of peeled tomatoes, onion, carrot, celery, recent basil, and further virgin olive oil. Gentle, recent, and bursting with flavour, it’s excellent for this silky recent pasta to take in. You’ll find the complete recipe for the sauce right here.

Contemporary spaghetti created from this egg pasta dough has a tenderness and richness that dried pasta merely can’t match. Whereas dried pasta is crafted from semolina and water and designed for shelf-life, my recent pasta recipe is all about delicate texture and that melt-in-your-mouth chunk.

Remaining Tip

Making pasta is an expertise. Take your time, observe my directions, benefit from the course of. Don’t be afraid to get your arms messy. This isn’t simply meals – it’s custom, love, and slightly little bit of magic rolled into one.

Watch Find out how to Make Contemporary Pasta Like an Italian Pasta Lover





This recent pasta is so silky and delicate, made the genuine approach

Ideas for Making Contemporary Pasta

Get Arms-On

At all times use your arms to combine and knead the dough – it offers you management over the feel. When you should use a machine, a stand mixer is appropriate, however by no means use a blender. It’s too aggressive and might break the dough by making a “spiderweb” construction inside.

Excellent Contemporary Pasta Surfaces

Use a big timber chopping board or your kitchen bench or a marble countertop for the perfect outcomes. Wood surfaces are perfect for kneading dough and rolling it out evenly, whereas marble is ideal for protecting the dough cool and manageable.

The Properly-Wisher

When making the flour “effectively”, guarantee it’s massive sufficient to carry all of your eggs (5, for instance) with out spilling. Construct sturdy partitions to keep away from messy runovers. But when it does spill out, don’t panic, simply pursh it again in utilizing the flour to soak all of it up.

No Salt, No Oil

Skip the salt within the dough – it belongs within the pasta water, not in our pasta dough. And don’t hassle including additional virgin olive oil within the dough or cooking water; it doesn’t enhance something.

The One-Hand Rule

Combine the flour and eggs with one hand, protecting the opposite clear for emergencies (like reinforcing a collapsing flour effectively or grabbing instruments).

Knead to Succeed

Kneading is vital. In reality, the extra you knead, the smoother and extra elastic your dough will turn out to be. Give it time – the dough rewards endurance.

Cowl Up

At all times hold your dough coated with a bowl or material while you’re not working with it. This prevents it from drying out and cracking.

Roll With It

A pasta machine is your greatest pal for rolling and chopping. Safe it tightly to the counter’s edge so it doesn’t wiggle, and run the selfmade pasta dough by way of till it’s clean, bubble-free, and constant. No machine? A rolling pin works, but it surely’s tougher, particularly for lengthy shapes like spaghetti.

Humidity Occurs

Humidity can mess together with your dough. If it’s too sticky, sprinkle slightly flour or semolina on high and in your pasta machine to stop sticking.

Contemporary Pasta Twirls

Twisting pasta into nests may look fairly, however in very popular or chilly climates, it will possibly stick collectively or lose its form. As a substitute, unfold the strands on a tray, sprinkle them with semolina, and gently toss to coat. Relaxation them on a tray with baking sheet till you’re able to cook dinner.

Freeze Like a Professional

For longer storage, freeze your pasta on a tray. Then, as soon as frozen, switch it to an hermetic container or freezer bag. Prepare dinner it straight from frozen for 3–4 minutes – no have to defrost.

Be light

When dealing with your pasta, be light. Urgent too exhausting could cause the strands to stay collectively. Subsequently, deal with with care, and your pasta will thanks.

Find out how to Serve Contemporary Pasta

This pasta pairs fantastically with a wide range of sauces, however my favorite for a traditional dish is my traditional tomato basil sauce.

As soon as the pasta is cooked, switch it gently to a pan with the nice and cozy tomato basil sauce and toss to coat evenly. Flip off the warmth and, if wanted, add a splash of pasta water to thicken and emulsify. Tear some recent basil leaves excessive, sprinkle generously with pecorino cheese, and blend to include.

Twirl the pasta onto a flat plate, garnish with extra basil and a sprinkle of cheese, and serve instantly.

Contemporary Pasta Recipe

Discover ways to create recent selfmade pasta from scratch utilizing easy, genuine substances: semolina, flour, and eggs. This step-by-step methodology guides you thru the method, from kneading, rolling, and chopping the dough to perfection. The end result? Tender, silky pasta full of taste and love, able to pair together with your favorite sauces.

For Contemporary Pasta:

• 5 natural eggs
• 300 g 10.5 oz all goal flour
• 200 g 7 oz effective semolina flour

Making the Contemporary Pasta

• Mix the semolina and flour on a clear work floor, mixing together with your arms till evenly blended.

• Type the combination right into a mound and create a effectively within the centre. Crack the eggs into the effectively and punctiliously whisk them with a fork or your arms, protecting the partitions of the effectively intact.

• Step by step deliver the flour from the sides of the effectively into the eggs, mixing little by little till the combination begins to come back collectively.

• Use your arms to mix the dough. If wanted, use a scraper to collect any free flour or items of dough which have come away.

• Start kneading the dough by pushing it ahead together with your palm and folding it again. Repeat this a few instances. Then rotate it vertically and repeat the method.

• If the dough feels dry, moist your arms barely and hold kneading till all of the flour is absorbed. If there’s nonetheless dry flour left on the floor, sprinkle a really small quantity of water to assist incorporate it.

• Knead the dough for about 10 minutes till it’s clean, elastic, and well-combined.

• Wrap the dough tightly with plastic wrap or cowl it with an overturned bowl. Enable it to relaxation for 10–quarter-hour at room temperature.

• Lower a small piece of dough utilizing a scraper and flatten it together with your fingers right into a tough sq. form. Sprinkle the dough flippantly with flour and put together your pasta machine.

Rolling the pasta

• Set the pasta machine to the widest setting and feed the dough by way of. Fold it in half twice, then move it by way of once more. Repeat this course of two extra instances, folding between every move, to take away any air pockets.

• Alter the machine to a tighter setting and feed the dough by way of once more with out folding. Repeat this course of, narrowing the settings every time, till the dough reaches your required thinness.

• If the pasta turns into sticky, mud it flippantly with semolina earlier than rolling additional.

• Lower the pasta sheet in half if it’s too lengthy, then sprinkle semolina on the pasta sheet and the machine. Use the cutter attachment to create your required pasta form.

• To make nests, gently twirl the reduce pasta round your fingers and place it on a tray lined with baking paper. Cowl with a clear tea towel to maintain your pasta recent and to stop it from drying out.

• Repeat step 1 with the remaining dough till all items are rolled and formed

Cooking the Contemporary Pasta

• To cook dinner the pasta, deliver a big pot of water to a rolling boil and add 1 tablespoon of sea salt or rock salt.

• Gently place the recent pasta into the boiling salted water and stir instantly to stop sticking.

• Prepare dinner the pasta for two–3 minutes or till its al dente. Combine it by way of your alternative of sauce, including a splash of pasta water to thicken it.





E ora si mangia, Vincenzo’s Plate…Take pleasure in!

As I discussed earlier, this residence pasta is extremely versatile and pairs fantastically with any pasta recipe. As an example, strive it with my traditional Basil Tomato Pasta Sauce

Searching for a problem? Attempt Nonna’s ravioli. Use this recipe for the pasta dough then fill it with spinach, ricotta, Parmigiano, and a touch of nutmeg.

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