RECIPES How To Practice Your Fresh Pasta

Pasta Knowledge: Fresh Pasta

What is Fresh Pasta?

"Fresh is Better"

• Fresh pasta is made from a unproblematic dough of eggs as well as flour , unremarkably semolina , all-purpose flour , or "00" flour. 
• The dough is kneaded similar staff of life dough as well as and therefore pressed through rollers until it's equally sparse equally desired. Then it's cutting into long noodles or formed as well as stuffed
• E.g. Fettuccine , Tagliatelle , Pappardelle , as well as Lasagna , Ravioli , Tortellini , as well as Cannelloni , etc.

Fresh Pasta

Pasta Basic Recipes

1. Basic Pasta Recipe 

• 350 grams.  Eggs
• 20 milliliter.  Olive oil
• 10 grams. Salt
• 600 grams. Semolina Flour/ Bread Flour/ AP Flour/ Finely milled "00" flour
• Water (additional)
  
  

2. Basic Pasta Recipe 

• 250 grams.  Pasta flour "00" flour
• 5 grams. Salt
• 1 tablespoon. Olive oil
• 1. Whole eggs
• 5. Egg yolks
• 1 tablespoon. Water (optional)
• Semolina flour for dusting
  
  

3. Basic Pasta Recipe 

• 4. Large whole eggs.
• 2 cups. All-purpose flour
• 1 tablespoon. Olive oil
• 1 teaspoon. Salt
  

How to Make Fresh Pasta

• Combine eggs , flour , fossil oil , as well as common salt inwards the bowl of a stand upwards mixer or past times your hands until a shaggy dough forms. 
• Knead past times manus or amongst a dough claw until the dough is shine as well as elastic , nearly 10 minutes. 
• Cover the dough amongst plastic roll as well as allow remainder at to the lowest degree xxx minutes
• Divide , gyre as well as shape your pasta.

How to brand fresh pasta

Create Your Pasta

Five Main Ingredients inwards Pasta Creations

1. Flour
2. Color
3. Flavor
4. Filling
5. Shape

Fresh Pasta

1. Kinds of Flour for Pasta

• Wheat Flour
• Semolina Flour
• 00 flour
• AP Flour
• Rye Flour
• Rice Flour + Cornflour (gluten-free pasta)
• Potato Powder + Tapioca flour + Rice flour (gluten-free pasta).
• Etc.

Kinds of Flour

2. Flavors of Pasta

• Grounded meat sauce
• Saffron  
• Blended basil pesto , 
• Parmesan cheese
• Egg yolk
• Squid Ink
• Blended blood-red paprika
• Tomato paste
• Blended beetroot
• Blended spinach
• Chopped herbs 
• Potato powder
• Blended chickpea
• Blended herbs (parsley , cilantro , Basil , etc.)

Flavor of Pasta

3. Fillings of Pasta

• Grounded meat. 
• Feta cheese.
• Spinach as well as ricotta cheese.
• Mixed vegetables.
• Butternut Squash.
• Mushroom.
• Mascarpone cheese.
• Salmon.
• Crab.
• Lobster.
• Ragout
• Mushroom as well as cheese.
• Beef as well as mushroom.
• Mozzarella as well as Parmesan cheese.
• Etc.

Filling of Pasta

4. Colors of Pasta

• Orange: Carrot
• Red:  Red bell pepper
• Green:  Parsley , Cilantro , Basil , Chai shim , or Spinach
• Yellow: Yellow bell pepper , Butternut squeeze , Saffron , or Egg yolk
• Purple: Beetroot
• Black: Squid ink
• Brown: Porcini mushroom powder
• Etc.

Color of Pasta

 

5. Shapes of Pasta

• Pappardelle: Cut into 3/4 inch x 12 inch
• Tagliatelle: Cut into 1/4 inch x 12 inch
• Fettuccine: Cut into 1/6 x 12  inch
• Linguine: Cut into 1/8 inch x 12 inch
• Tagliarini: Cut into 1/12 inch x 12 inch
• Farfalle or Bow necktie shape
• Garganelli
• Fusilli
• Orecchiette
• Etc.

Shapes of Pasta

Cooking Fresh Pasta Tips

• Fresh pasta must live cooked through , but only barely. At outset , the alone agency to know when the pasta is done is to sense of savour it , therefore stand upwards past times the pot , tongs inwards manus , as well as sense of savour repeatedly.
• Fresh pasta cooks rapidly , oftentimes inwards iii or iv minutes inwards salted boiling water
• Cooked pasta should ever live tossed amongst warm sauce.

 

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