Pasta Knowledge: Fresh Pasta
What is Fresh Pasta?
"Fresh is Better"
- Fresh pasta is made from a elementary dough of eggs together with flour , normally semolina , all-purpose flour , or "00" flour.
- The dough is kneaded similar breadstuff dough together with thus pressed through rollers until it's every bit sparse every bit desired. Then it's cutting into long noodles or formed together with stuffed
- E.g. Fettuccine , Tagliatelle , Pappardelle , together with Lasagna , Ravioli , Tortellini , together with Cannelloni , etc.
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| Fresh Pasta |
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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 , crude oil , together with common salt inwards the bowl of a stand upward mixer or past times your hands until a shaggy dough forms.
- Knead past times manus or amongst a dough claw until the dough is smoothen together with elastic , near 10 minutes.
- Cover the dough amongst plastic roll together with permit residue at to the lowest degree xxx minutes
- Divide , curlicue together with shape your pasta.
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Create Your Pasta
Five Main Ingredients inwards Pasta Creations
- Flour
- Color
- Flavor
- Filling
- Shape
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| Fresh Pasta |
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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.
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| Kinds of Flour |
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2. Flavors of Pasta
- Grounded meat sauce
- Saffron
- Blended basil pesto ,
- Parmesan cheese
- Egg yolk
- Squid Ink
- Blended ruddy paprika
- Tomato paste
- Blended beetroot
- Blended spinach
- Chopped herbs
- Potato powder
- Blended chickpea
- Blended herbs (parsley , cilantro , Basil , etc.)
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| Flavor of Pasta |
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3. Fillings of Pasta
- Grounded meat.
- Feta cheese.
- Spinach together with ricotta cheese.
- Mixed vegetables.
- Butternut Squash.
- Mushroom.
- Mascarpone cheese.
- Salmon.
- Crab.
- Lobster.
- Ragout
- Mushroom together with cheese.
- Beef together with mushroom.
- Mozzarella together with Parmesan cheese.
- Etc.
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| Filling of Pasta |
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4. Colors of Pasta
- Orange: Carrot
- Red: Red bell pepper
- Green: Parsley , Cilantro , Basil , Chai shim , or Spinach
- Yellow: Yellow bell pepper , Butternut squelch , Saffron , or Egg yolk
- Purple: Beetroot
- Black: Squid ink
- Brown: Porcini mushroom powder
- Etc.
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| Color of Pasta |
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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.
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| Shapes of Pasta |
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Cooking Fresh Pasta Tips
- Fresh pasta must live cooked through , but simply barely. At outset , the solely means to know when the pasta is done is to gustation it , thus stand upward past times the pot , tongs inwards manus , together with gustation repeatedly.
- Fresh pasta cooks chop-chop , oft inwards iii or iv minutes inwards salted boiling water
- Cooked pasta should ever live tossed amongst warm sauce.
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