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Presto pasta1/10/2023 ![]() Remember, this dough is very tough and thick, but it does need to be moist enough to hold together. If you’d rather, you could use a spray bottle to mist it lightly. I simply wet my hands and start working the dough again. If you’re trying to knead and it’s actually so dry it’s falling apart you might need to add a bit of water. You should keep kneading for at least 10 minutes. Fold it, press it down with the palm of your hand, turn it, and repeat. Here comes the hardest part: begin to knead your dough.By now, you should start to see a ball of dough forming, and it will feel very dense and dry. Once you learn the technique and get a feel for it, you won’t even need to measure your flour. (As with many recipes, this one doesn’t have perfect, exact measurements - temperature and humidity often like to join you in the kitchen, and your egg sizes will be larger or smaller, as well.) Eventually, you will need to use your fingers instead of the fork. Keep pulling it in until you’ve used up most, if not all, of it. Now that you have all your ingredients in one place, use the fork you whisked your eggs with to start pulling in the flour around the inside edge of your “nest” and combining it with the egg mixture.If you want to get fancy and add any herbs (fresh or dried) like parsley, basil, oregano, or even fresh finely chopped spinach, this is the time to sprinkle a bit in. Sprinkle the salt onto your flour pile and dump your eggs in the middle, plus the olive oil (if you are using it.Next, make a small mountain with your two cups of flour, then dig a wide well like a little nest in the center for the eggs.If you don’t have a silicone mat, any flat, floured space will work. I like to use a silicone mat on my kitchen table top, so it’s low enough to push my weight into my kneading. To begin, prepare a flat space to work your pasta dough.While bread dough is soft and easily pliable, pasta dough is quite firm, especially in its initial pre-rested state. The texture of a ball of pasta dough will make you think you would be baking a brick should you toss it in the oven. olive oil (makes a softer noodle I didn’t use any oil in this batch)įirst off, if you’re a baker, I want to warn you that perfect pasta dough will feel nothing like your typical bread dough. 4 eggs at room temperature (you will use two whole eggs, plus two yolks).Ingredients: For a basic batch of pasta, you only need a handful of things you probably have sitting in your kitchen right now. If you have special dietary needs, you might try playing with almond flour or the like, and you may find you could bring back something that’s been on your naughty list! I haven’t ever tried to make it gluten free or reduce the carbohydrate content, but pasta-making is so simple that I have no doubt it’s quite possible to tweak the ingredients. Most people have something similar on hand, and your typical all-purpose will work just fine. I used unbleached white flour (that’s what I typically use). We all get busy, and it had been awhile since I had made pasta from scratch. When I recently whipped up a batch in preparation for writing this blog post, I wanted to make sure I didn’t overlook anything. Perhaps that’s because you’ve never had it fresh, though! Have you ever thought about trying to make your own pasta from scratch? Being so inexpensive and easily accessible, we usually don’t consider making it at home. Whether your weakness is fettuccine, macaroni, linguine, penne, spaghetti, or lasagna, most of us can agree noodles seem to pop up everywhere as an amazingly versatile dish … or perhaps a special comfort food you may try to avoid due to the bad rap pasta (and carbs in general) have recently gained. It’s tweaked here and there, called by a different name, and used a little differently, but it’s basically the same idea: using a mixture of flour, eggs, oil, and water - basic staples in most diets. Regardless of where the story of pasta began, though, it’s become a part of almost every culture today. While most of us immediately think of Italy when we consider the origin of pasta, it’s possible it was first mentioned all the way back during the adventures of Marco Polo.
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