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The Perfect Pasta - It is the one that you make

The Perfect Pasta - It is the one that you make

The Perfect Pasta - It is the one that you make

The Perfect Pasta. Have you ever thought about making your own pasta? Feeling intimidated...it is not that hard. In fact with 3 ingredients, and a little elbow grease (an idiom not the actual grease). using flour, eggs, and a little olive oil will let you create traditional pasta just like they do in Italy.

The flour and eggs make magic.

Pasta is the combination of eggs, egg yolks and flour, gently mixed then kneaded to get the gluten activated. After it rests in the refrigerator for at least 20 minutes, you can then use your pasta machine to make anything your heart desires.

Ratio to Perfection.

Take 2 cups of double zero flour, or cake and pastry flour, and 3 eggs, plus 2 egg yolks, and one teaspoon of olive oil. Make a well with the flour on your counter top. Making sure the sides are equal height.

The Perfect Pasta
The Perfect Pasta

Mix your eggs. Then pour your olive oil into your well and add 1/3 of the eggs. With a fork, start to stir the eggs and take a little of the flour from the sides. When mixture starts to dry add another third of the eggs, repeat, and then add the rest of the eggs. When the flour gets to a consistency of crumbly dough, it is time to dust your hands and start kneading.

Put your back into it.

Now you start to work the dough for 10 minutes to activate the gluten's. When the ball is shiny and all the flour is incorporated, cover in plastic wrap and chill.  When you remove the past from the refrigerator, flour your counter, and rolling pin and flatten the pasta out to about 1/8th of an inch thick.

The Machine.

The most inexpensive way to shape your pasta is with the manual machine. Just remember that you should never wash it. Just keep dusted with flour, and cleaned with a paper towel when done. Start on the highest setting and roll through your pasta machine. Dust your pasta and roll through the machine on the next setting, and keep doing this, reducing the settings until your pasta is the thickness you want.

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Chef Mike

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