To make pasta, you need the recipe, which is simple, but which must be respected in quantities and methods, if we want to have authentic homemade pasta.
First, we must have in mind what we want to do with that pasta: 400 grams of flour and an egg if we’re going to get dry pasta. 300 grams of flour if we’re going to combine it with a sauce very rich in meat and 200 grams if the goal is to have pasta to use in broth.
The flour must be refined, soft, and white. Remember that the whiter it is, the more refined it is.
To get the pasta, you can go in two directions: traditional or get help from the machines on the market.
The rolling pin is the tool that should not be missing in any kitchen, even if only as a decorative element.
Suppose I enter a kitchen and do not see a rolling pin. In that case, it immediately occurs to me that you eat a lot of takeaway food in that house and that the kitchen is an almost useless room.
Obviously, this is not the case, but you must have in your mind that if you were born in Italy, you have specific cultural legacies within which you cannot ignore.
The sky is always blue, and the genius of Leonardo Da Vinci is an integral part of the DNA of every Italian; these are just two examples of the many stereotypes that I could list, without forgetting the fact that “your mother is the best cook that exists on the planet”. So, every dish we eat in our life is related to the taste we grew up in our home. In any case, Rolling Pin, pasta wheels and metal spatula, and two good arms are the tools you need to make good pasta.
As I said before, all this can be replaced by electric tools, which will facilitate the work but take away the poetry of making pasta by hand.
The essential ingredients for homemade egg pasta are only two” white flour 00 and fresh eggs.
Put on the operational base, which must be large and smooth, the flour, made in the center of the “fountain”, and break the eggs you will need in the middle.
Remember, the basic rule is one egg for every hundred grams of flour; as I wrote above, the number of eggs and flour depends on what pasta you want to get.
After placing the eggs in the center of the flour, begin to incorporate, with your fingertips, very slowly; the eggs and flour and the work of the dough have their magical beginning.
Continue to work energetically and with the spatula. Help yourself recover the lumpy dough that remains attached to the base.
Knead also makes a lot of strength on the wrists until you get a soft and well-blended dough.
While working the dough vigorously, occasionally fold it back on itself and start working it again.
When its consistency is elastic and no longer sticks to the processing base, crush it in the center with your hands, and at this point, the rolling pin enters the scene.
Making strength starting from the center, roll out the dough in all senses by gradually turning it around.
The thickness of the result that we must obtain, suitable for different uses, is about 2 millimeters. Which may vary depending on the final cut we give to our product to put on the table.
Those who use the electric machine to pull the dough will save time and effort and know that the result will not be the same. Using the device will not have the delicate “grain” of the dough pulled by hand using a rolling pin.
When the dough is ready, we just must decide what format to get, and on this, I refer you to a particular paragraph.