Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, fresh homemade pasta is the best. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Fresh Homemade Pasta Is The Best is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Fresh Homemade Pasta Is The Best is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook fresh homemade pasta is the best using 6 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Fresh Homemade Pasta Is The Best:
- Take 100 grams Semolina flour
- Make ready 50 grams Bread flour
- Get 50 grams Cake flour
- Make ready 2 small or medium Eggs
- Make ready 2 tbsp Olive oil
- Get 1 Cornstarch (or katakuriko)
Instructions to make Fresh Homemade Pasta Is The Best:
- Add the dry ingredients together in a food processor and pulse twice to mix. Set the food processor to make bread.
- Add the eggs and olive oil to Step 1 and mix until evenly blended.
- It's okay if it's still a bit floury. Add everything into a plastic bag.
- It will look a bit like udon noodles but, place a towel over the bag and step on the dough. Once it has spread out a bit, fold the dough into thirds, and step on it again.
- Repeat about 5 to 6 times and it will be mixed well. Now let the dough rest for 1 hour. If it's summer, I think it's better to put it in the fridge.
- Use the pasta machine to roll out the dough. First, divide the dough into thirds.
- Roll out the dough at the thickest setting. By the way, 7 mm is the thickest setting with my pasta machine.
- Take what you just made and fold it into thirds and roll it out to 7 mm. By doing this, the dough will be smoother.
- After Step 8, roll it out to 6 mm and then 5 mm.
- This time I'm making pasta that's 1.5 mm so I rolled it 5 mm thick. (You can also make it as thin as 4 mm if you would like.) If you're going to make 6 mm fettuccine, flatten it to 2-3 mm.
- Next, cut the pasta. This will take a bit of time and I recommend letting the dough dry a bit since it's easier to cut that way. Cover both sides with corn starch or katakuriko.
- Once it's done cutting, dust with corn starch or katakuriko. Let it dry out a bit more.
- Bring some water to a boil with a generous amount of salt, and boil the noodles. Once they float to the top, they're ready. Top with some sauce and dig in. This time I used the pasta for pasta con le melanzane - eggplant and tomato pasta.
- Here I used it in a green pea and homemade bacon pasta, which is so spring-like!
So that is going to wrap it up with this exceptional food fresh homemade pasta is the best recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
