today N. and I made fresh pasta.
Here's a small tutorial:
per person, take 100g flour and 1 egg, plus a pinch of salt. We decided to take 400g of flour; to dry half of it.
knead! a lot! it might help to seperate the dough into smaller portions to get it all smooth. put the dough in the fridge for a while.
Then comes the magic machine:
(you can roll it by hand, my grandma used to do so up to the age of 88, but it is hard work). You gradually go from the broadest to the thinnest "lane"- position. (oh yes, my English is failing me. nevermind.)
it's much easier and nicer to prepare fresh pasta with two!
then cut the pasta as you wish. We went for a very simple form, stracchi. Which are basically just random pieces (rags, actually, but that doesn't sound too nice).
According to Jamie Oliver, well-dried pasta can be stored up to two months in an airtight container. If you made spaghetti or tagliatelle, wou will want to hang them on a stick or so to dry them. We simply put our stracchi on a clean tea towel, together with lots of flour- they like to stick together.
The other half we prepared after letting them dry for an hour or so. I simply baked aubergine cubes in olive oil, added some pepper and salt. Make a quick tomato sauce with garlic and onion, serve with some fresh basil in parmiggiano. and then enjoy :)
If you have never tried to make pasta yourself, please do so. This is the very simplest of hundreds of pasta recipies, yet it is so nice and entirely different to dried pasta from the store!
eccola, pasta fatta in mano.
tanti baci,
M.
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