First of all, use plenty of water when making Homemade pasta. Can you imagine a lot of water in a pot? Well, double that. Pasta must swim in it. Don’t listen to the famous chefs who say you can use less. They know how to do it even with little water, but laypeople don’t. Use plenty. Adding oil or butter in the water is actually useless, but read on. This article will give you more ideas for making homemade pasta correctly.
- The more you cook it the more it sticks. The right amount of time to prepare a specific type of pasta is often on the box.
- When your pasta is al dente, throw the whole content of the pot in a pasta drainer. Let the water flow away completely, you must be left with just the pasta in the drainer.
- But here’s the most important: don’t let the pasta wait after you’ve drained it. You must use it immediately, and I mean right there, not a second later. Right now at this point, you can add some oil or butter, if you want, and mix it quickly with your pasta. Alternatively, you can put it very fast in the plates, then immediately add your sauce and mix it quickly. If you wait, it sticks. Be fast.
Perfect Homemade Pasta, Quick
Put four cups of flour in a mixing bowl with a good pinch of salt. In a separate bowl, thoroughly beat three eggs. Add the eggs to the meal and mix well, but no more than is necessary to incorporate. Add more flour if the resulting ball is sticky. Add a spoonful of water at a time of if it is dry and crumbly and won’t form a ball. Let it rest. Dust your counter or table with a little flour and place a shot in the center of the floured surface. Cut in half, putting half to the side. Flatten first half slightly by hand then, with flour-dusted rolling pin, roll out the dough until very thin, flipping and rotating the dough and dusting lightly with flour if it gets sticky.
When sufficiently thin and starting at one side, fold a roughly two-inch flap of dough toward the center. Fold this over on itself repeatedly until you have rolled your money into a burrito sized spiral. Repeat with the second half. Let it rest. With a sharp knife, cut a narrow noodle off of one short end. Proceed down the dough to the opposite end, cutting roughly similar sized noodles. Repeat with the second half. Carefully unwind the noodle spirals that you have cut. Shake them out and pile them slightly to one side of your flour-dusted surface until all are loose unwound strands. Lightly lift them and sprinkle them gently over your surface. Let sit awhile to dry somewhat.
The Last Few Tips
Meanwhile, bring a stock of your choice to a boil. Or if you have the desire, poach a chicken and some carrots, celery, and an onion. Remove chicken to cool. Toss out the veg and retain the stock for boiling your noodles. Then make the noodles, and while they dry, debone the chicken. Reserve the skin and bones to make more stock later. Add noodles to now boiling stock. Cook until tender.