Home Made Pasta Fettuccine and Farfalle
COOKING CLASS 1 - HOMEMADE PASTA, FETTUCCINE, FARFALLE
Servings for: 3/4 person
Pasta is the most popular and loved food on our tables.
Making homemade pasta is an ancient art: from the fresh pasta sheet you get fettuccine, tagliatelle, tagliolini, ravioli, tortellacci, etc...
You can use soft wheat flour or for a rustic taste you can add a percentage (25%) of durum wheat (semola).
150 gr of “00” Soft Wheat Flour = 1 cup
50 gr of durum wheat flour = a little less than ½ cup (.39 c)
2 eggs of at least 70 g (2,5 oz) each (1 egg every 100 g of flour)
HOW TO PREPARE HOMADE PASTA
Place flours on a pastry board and mix them by hand.
Make a well in the center and pour the eggs with flours incorporating a little at a time, until everything is combined.
Now that you have your dough work with it with your hands for about 6 to 10 minutes.
(Pay attention: if the dough is too sticky add flour).
Make a big ball and let it rest 15/30 minutes wrapped with a cling film.
Let’s roll the dough with a pasta maker machine (it reduces the preparation time and the result is very good).
Dust your pastry board with some flour, take the dough and press it out flat, then roll it in the widest setting of your pasta machine (usually number 6), then go through all the remaining settings up to the second to last which has the ideal thickness.
Pass the sheet of dough (previously floured)through the blades to make fettuccine and tagliolini.
Fresh homemade pasta usually has a cooking time ranging from 2 to 5/6 minutes, always use salted boiling water, 10 gr each liter.