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A classic Italian and Mediterranean food :
"La Pasta!" Almost essential to our diet and to our food supply.
Hello to all. I am Mirco Villa , Chef of Restaurant Rome in Gessate near Milan
I'm here to introduce you to pasta. Today we will prepare the pasta
in the most traditional way possible: with a simple hard wheat flour and eggs
The doses are always 100 to 1 . That is 100 grams of flour 1 egg .
We begin by placing the flour at "Fountain" on a work surface
make a hole in the middle
which we will put the eggs that will go used
With a fork, begin to mix the eggs and the yolks we begin to break
when the eggs start to be well mixed with the flour
we will begin to use the hands
At first you feel like you do not mix anything because the dough is to be
always very soft, but the most time goes by
and it is just a few minutes
the dough becomes more consistent
As you can see it has already hardened.
The total dose that I'm mixing today are 500 grams
flour
and 5 eggs
Enough for 7 people
When you do not have time to go to the gym
make the "Pasta"!
That advertising a few years ago who said: "The strength of the 100 arms"
There will be remembered
at this time
During the preparation of this "Pasta" you may also
provide for the addition of a tablespoon of oil
and a pinch of salt
because, ok that is not essential. But The oil may be useful
to facilitate the dough , making it much more resilient even in the
the time roll out dough.
The dough after a quarter of an hour
could be ready to be
put to rest. You see it is smooth and of uniform color
wrap it in plastic wrap and put it to rest
a couple of hours in the fridge.
After 2 hours...
It is cooled
It is well coagulated.
For obvious reasons I do to help my loyal sheeter
simply because the quantities of dough that I produce such are
to justify the help of a sheeter like this.
Even at home you could use one of smaller size , always
help with engine
We proceed with the preparation of the dough:
Let's take a first step
make a second pass
squeezing a little the thickness
And then combine them all three
Folding it
do some sort of reshuffle
which enlivens
the pasta
When you get to roll
to a thickness
close to what you want
Put a little flour
Our pasta is stretched out. Our pasta is ready to be cut.
So we now proceed to cut it . We will do the classic "Tagliatelle" (noodels)
Once you cut, the thing to do is this:
we hang the "Tagliatelle"
We proceed to hang them out as if they were clothes.
We must be careful that the noodles do not cross one above the other
otherwise during drying the noodles are joined. That's it!
This "Pasta" can leave it to dry for half a day
Depends on the conditions weather. If you dry
after 3, 4 minutes of cooking time is ready. If instead Now we throw it in the water in
1 minute is ready. This is the result you get after 6 hours of
drafting of pasta
All these my explanations for convince you that the homemade pasta
in addition to being the absolute best way , is also a fast preparation
This is a preparation that you can make a very good figure
with your friends or with your family. Of course, if you do not have time
if you do not want
we are available to sell
our ready-made pastes that you can find on the site italymood.com
Here are some examples : a pasta with black Sepia , a pasta with rye flour
and this is the classic egg noodle
Of course, in various formats : Tagliatelle , Pappardelle pasta , Tagliolini, Tonnarelli
and so on and so forth.