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Cooking Tips

How To Prepare Fresh Pasta At Home In 6 Steps

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Cooking Tips

How To Prepare Fresh Pasta At Home In 6 Steps

Nothing beats fresh pasta handmade from scratch, and it’s not as difficult as you think – we guide you through the 6 easy steps to make your own at home.

March 12, 2018

How-To-Prepare-Fresh-Pasta-At-Home-In-6-Steps-SW0318Living-Opener_Pasta_201606063973439471.jpg
Nothing beats fresh pasta handmade from scratch, and it’s not as difficult as you think – we guide you through the 6 easy steps in the gallery below to make your own at home, plus try some of our tastiest pasta recipes at the end! 

For fresh pasta, you can make the pasta dough the day before, but once it is rolled and cut, it is best to cook it within four hours. Alternatively, the cut pasta can be hung to dry, then transferred to an airtight container for up to seven days. Or twist pasta into small mounds and freeze on trays, then transfer to freezer bags and freeze for up to two months. Cook from frozen.

Fresh Pasta
Prep + Cook + Standing 50 mins │ Serves 4
2½ cups (400 g) Italian “00” flour or high grade flour (see CHEF’S TIP 1) • 4 eggs (59 g each), at room temperature • Flour, extra, to dust • Fine semolina, to dust

CHEF’s TIP 1: In Italy, flour is graded 1, 0 and 00. Doppio zero flour or “00” flour is available from supermarkets and delis; it is the most refined, with a talcum powder-like texture and relatively high protein content (9.5 per cent), perfect for making pasta.

Photos: John Paul Urizar/BauerSyndication.com.au

READ MORE:
8 Diabetic-Friendly Meals That Everyone In The Family Will Love
Savour These Pasta Dishes That Can Only Be Found In Singapore
Create This Healthy, Yummy Meal With Recipes From Domestic Diva Cooking Masterclass 2017

https://www.womensweekly.com.sg/gallery/food/cooking-tips/how-to-prepare-fresh-pasta-at-home-in-6-steps/
How To Prepare Fresh Pasta At Home In 6 Steps
Step 1
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Place flour in a mound on a work surface. Make a large well in the centre; break eggs into well. Using a fork, gently beat eggs, while with your other hand, reinforce the edge of the flour well to prevent any egg escaping. Continue stirring with the fork, drawing in the flour until the mixture is very thick; finish working in the remaining flour using your hands.

Step 2
image

Once flour is incorporated, knead the dough (it should be firm, not sticky) for 5 mins or until smooth. Wrap in plastic wrap; stand for 30 mins.

CHEF’S TIP 2: Hand-rolled pasta – using a rolling pin, roll out dough pieces on a lightly floured surface, rolling from centre toward edges. As the dough gets thinner, rotate it 90 degrees until 2 mm thick.

Step 3
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Divide dough into 6 pieces. Flatten one piece with your hand until 3 mm thick; dust lightly with flour. For machine-rolled pasta, set the pasta machine to its widest setting and feed the dough through 4 to 5 times, folding it in half each time and turning it 90 degrees until it is smooth and the width of the machine (if necessary, lightly flour pasta to stop sticking).

Step 4
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Continue feed the dough through, without folding, narrowing the settings on the machine one notch at a time (the highest number is the thinnest setting), until you reach the second last setting. Place the pasta sheets on a semolina-dusted work surface. Repeat with remaining dough.

Step 5
image

Drape the pasta lengths over a clean opened cupboard door or clothes drying rack. Leave for 10 mins to dry slightly. To use the pasta machine cutter, feed the dough lengths, one at a time, through cutting attachment. Sprinkle lightly with semolina flour and place on tray.

CHEF’S TIP 3: Cutting pasta – For ribbon pasta, dust with semolina and roll in an 8 cm-wide flat length, then cut into 7 mm- (fettuccine), 5 mm- (tagliatelle) or 1.5 cm-wide (pappardelle) strips.

Step 6
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For hand-cut pasta, dry for an hour, then lightly dust pasta sheets with semolina, roll up loosely and cut into desired widths without pressing down too firmly.

Bring a 6 L saucepan of salted water to the boil. Add pasta; stir once. Cook until tender, then drain. Fresh pasta takes from 20 secs to 2 mins to cook, depending on thickness. Serve immediately with your favourite sauce.

Pappardelle Carbonara With Pancetta
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If you enjoy Carbonara, you will absolutely love this authentic version which features fresh Pappardelle and delicious sliced pancetta, topped with Parmesan – super for an indulgent brunch dish!

Get The Recipe

Fresh Pasta With Amatriciana Sauce
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A hearty and yummy pasta dish with Amatriciana, a traditional Italian pasta sauce made with pancetta, onion, garlic and chilli – it’s full of flavours and makes a great family dinner dish.

Get The Recipe

Linguine With Garlic Prawns
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Whip up this really satisfying pasta dish made with fresh linguine and juicy king prawns, spiced with garlic and red chillies.

Get The Recipe

Fresh Pasta With Puttanesca Sauce
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If you like your pasta dense and flavourful, this dish made with Puttanesca sauce featuring heady aromas of garlic, anchovies, capers, and olives will thrill your palate!

Get The Recipe

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