HOW WE MAKE OUR FRESH HOMEMADE PASTA

May 23, 2018

There is pasta and then there is fresh, homemade MANGIA pasta!

Let us show you how we make our new pasta dishes in simple steps and that you can also try at home:

  • START YOUR DOUGH: Mixing and kneading the dough takes about 10 minutes. Begin by whisking together 2 cups of flour and 1/2 teaspoon of salt in a large bowl. Make a well in the center of the flour and add three large eggs and one tablespoon of extra virgin olive oil. If you want to flavor your pasta with dried herbs or spices, or wet ingredients like tomato paste, pesto or squid ink, mix them in with the flour and salt before adding the eggs.Then you let it rest for 30 minutes. After resting, rolling out and cutting the dough takes maybe another 10 to 20 minutes.

  •  DIVIDE THE DOUGH: When you’re ready to make your pasta, divide the dough into four smaller portions. Work with one portion at a time, leaving the remaining three covered with plastic to prevent them from drying out. Dust the dough liberally with flour, then flatten it into a rectangular shape with your hands. Once flattened, begin to roll the dough into a long, thin sheet, dusting liberally with flour on both sides as you go. Once you’ve made your pasta, you can cook it right away or dry it. When you do cook it, remember that homemade pasta cooks much more quickly than the dried pasta you buy in stores. Give it about four minutes in salted boiling water, taste it, and keep checking in one-minute increments until the pasta is al dente.

  • LET THE DOUGH REST: Wrap the dough loosely with plastic and let it rest at room temperature for 30 minutes.

  • ROLL THE DOUGH: Dust the dough liberally with flour, then flatten it into a rectangular shape with your hands. Once flattened, begin to roll the dough into a long, thin sheet, dusting liberally with flour on both sides as you go.

  • SLICE THE PASTA: Dust the pasta liberally with flour once again, then fold it into a wide, flat roll. Folding the pasta into a flat roll instead of simply rolling the pasta up into a tube will help prevent the pasta from being squashed as it’s cut. Use a sharp knife to cut the pasta into strips.

Ta da! Your fresh homemade pasta is almost ready. Cooking time, prep sauce time and a glass of red vino! Enjoy!

Love. Always. Mangia. ♡

 

Check Out These Related Posts

Fried Squash Blossoms with Ricotta and Honey

Fried Squash Blossoms with Ricotta and Honey

Squash blossoms signal of the arrival of summer. The bright orange blossoms come from summer squash plants like zucchini and are typically served as a stuffed and fried savory appetizer. In our version, we've made it into a dessert, with its delicate battered and...

read more
Shaved Summer Squash with Quinoa and Feta

Shaved Summer Squash with Quinoa and Feta

Unlike hardy winter squash is harvested while the exterior is still tender, and can be eaten rind, seeds, and all. The first time I saw the multitude of varieties of these colorful squash, I excitedly bought as many as I could, from bright yellow crookneck squash, I...

read more
Mac and Cheese

Mac and Cheese

Mac and cheese need no introduction. It is childhood in a casserole dish. As an adult, you'll find it still hits the spot when you're craving a taste of comfort. IN my version, the penne pasta gives a firm chewy bite, while the delicate panko (Japanese breadcrumbs)...

read more
})();