Make Homemade Pasta, Bouncy Texture And Rich Flavor

• Food: Pasta

• Writer: Alice

• Content-Type: Food Blog

Become proficient at making pasta at home!

Easy to prepare and always producing chewy, delicious noodles is this homemade pasta recipe with only four ingredients.

I have been experimenting with bread, baked items, and even okonomiyaki in the kitchen lately, spending considerably more time than normal.

The handmade spaghetti, though, keeps coming up. It simply needs a small number of common items and is a lot of fun to make together. Of course, the fact that it’s delectable in every way helps as well.

Our family rolls out fresh pasta at home using the KitchenAid Stand Mixer’s pasta maker attachment. Do not be concerned if you lack a KitchenAid. Alternatively, you might use a typical pasta maker to roll out the dough as directed.

I hope you try this dish, however you decide to prepare it. You get to eat a large plate of chewy noodles with the ideal al dente bite after this simple, enjoyable hour spent in the kitchen with someone you love.

RECIPE FOR HOMEMADE PSTA INGREDIENTS

To make great fresh pasta at home, you only need 4 ingredients, and chances are good that you already have all of them on hand.

• All-purpose flour – In the past, I believed that to produce superb fresh pasta, you needed 00 flour or semolina flour, but this homemade recipe has changed my mind. In it, conventional all-purpose flour consistently produces chewy, bouncy noodles.
• Eggs are essential for giving dough richness and wetness.
• Olive oil: The dough is moistened and brought together by a small amount of olive oil in addition to the eggs.
• Add salt for the finest flavor to both the dough and the water.

RECIPE FOR PASTA

Are you prepared to master pasta-making? See this step-by-step tutorial first, then scroll down to the bottom of this post for the whole recipe.

Create a nest out of the flour on a fresh work surface first. Use a fork to gently break up the eggs before adding the remaining ingredients to the middle. As much as you can, try to maintain the flour walls intact!

The flour is then gently incorporated using your hands. The dough has to be worked further to form a shaggy ball.

Next, knead! The dough should initially feel rather dry, but persevere! Even while it does not seem to be coming together, after 8 to 10 minutes of kneading, it should be smooth and cohesive:

If the dough still looks too dry, drop little water onto your fingers and knead the dough as usual to integrate it. Add more flour to your work surface if the dough gets too sticky.

Form the dough into a ball once it has come together, then cover it with plastic wrap. Allow the dough to rest for 30 minutes at room temperature.

Slice the dough into four pieces after it has rested.

One can be gently rolled out into an oval disk using a rolling pin or your fingertips.

Then, put it through your pasta maker’s largest setting (level 1 on the KitchenAid attachment). Before moving on to the next stage, I pass the dough through the maker three times using this setting. If you don’t have a KitchenAid attachment, roll out the dough using the directions that came with your machine.

Fold the dough if you so want. Although this step is largely optional, it will increase the final sheet’s rectangularity, which will result in more long spaghetti strands. Additionally, it’s quite easy! Simply spread the dough out flat and bring the short ends together in the middle.

Then, create a rectangle by folding it in half lengthwise.

The dough should be rolled out to the required thickness after being folded. I put it through the roller on my KitchenAid attachment six times total: three times on level 2, three times on level 3, and once on each levels 4, 5, and 6.

Repeat these actions with the remaining pieces of dough. Place one-half of the dough each time you are done with it on a baking sheet that has been lightly dusted with flour. After flouring the dough, fold the second half on top. Additionally, flour the top.

Pasta should then be cooked and sliced. Put the spaghetti sheets through the cutter attachment of your choice. Enjoy the noodles after boiling them for one minute in salted water.

SERVING IDES FOR HOMEMADE PASTA

Those of you who have never had fresh spaghetti are in for a treat! It is far superior to store-bought dried due to its chewy, bouncy texture and rich flavor. These noodles are so delicious that we typically serve them with very little else. They taste great when combined with vegan Parmesan or Parmesan cheese, pesto, homemade Alfredo sauce, or olive oil.

HOMEMADE PASTA

This homemade fresh is incredibly tasty and simple to make. Use it in your preferred recipes or serve it simply with olive oil and Parmesan cheese.

INGREDIENTS

• 2 cups all-purpose flour, spooned& leveled
• 3 large eggs
• 1/2 teaspoon sea salt
• 1/2 tablespoon extra-virgin olive oil

INSTRUCTIONS

1. Make a nest out of the flour on a tidy work surface. With a fork, carefully break up the eggs in the center while preserving the integrity of the flour walls by adding the eggs, salt, and olive oil. To carefully move the flour inward for blending, use your hands. To form a shaggy ball, continue kneading the dough with your hands.
2. The dough needs 8 to 10 minutes of kneading. The dough should initially feel rather dry, but persevere! Even while it might not seem to be coming together, after 8 to 10 minutes of kneading, it should be cohesive and smooth. Use a little water to integrate with your fingertips if the dough still appears too dry. Dust more flour onto your work surface if it becomes too sticky. Form the dough into a ball, wrapped in plastic wrap, and allowed to rest for 30 minutes at room temperature.
3. Flour 2 sizable baking sheets, then set them aside.
4. Cut the dough into four parts. Flatten one gently into an oval disk. Run the dough three times through level 1 of the pasta roller attachment (the widest setting).
5. Place the piece of dough on a tabletop or work surface. Fold the dough in half to create a rectangle by bringing the two short ends together in the middle.
6. Three times on level 2, three times on level 3, once on each of levels 4, 5, and 6, and once on level 7. Run the dough through the pasta roller.
7. Before folding the other half of the pasta sheet on top, spread flour over the first half and place it on the dusted baking sheet. The second half should be topped with more flour. To prevent the finished spaghetti noodles from sticking to one another, flour each side thoroughly.
8. Use the leftover dough to repeat.
9. Pass the Pasta sheets through the Pasta Cutter Attachment. Use the leftover dough to repeat. For one to two minutes, cook the pasta in a pot of salted boiling water.

NOTES

*Fresh pasta can be kept in the refrigerator for up to two days if it is covered in plastic.