Perhaps one of the greatest misconceptions about making pasta made home is that you need an expensive arsenal to do it. But that could not be farther from the truth. If you are young for making pasta, know you can wipe out delicious noodles with what you already have in your kitchen. Of course, this does not mean that I do not appreciate my handmade ravioli pulling collection and bronze pasta openings, or that there are not some useful items that I would recommend starting. So here are the elements in the initial package of my pasta manufacturer – at least half of which I will concrete are inserted into your closets already.
Photographs by Kristin Teig; Food styling by Liz Neily
The degree of digital cuisine
If you are baker, you already know how important a The degree of digital cuisine It is, though fresh pasta is more forgiving than cakes and pastries, a ladder will still serve you well. Think about it as your Guardian angel that creates pasta: the accuracy of weighing flour and liquids (especially eggs, which vary greatly in size) will set you success, providing continuous dough, with great texture (and of All the excellent pasta start with the big dough!). A good ladder does not need to be expensive, neither: I use ShadeBut any degree that can go between grams and ounces is great.
Woodboard
A natural (unformed) wooden surface provides useful friction when cooking and forming pasta dough, plus its porous structure absorbs excess moisture, which means it is essentially not good. This is especially useful when you do paste -based pastes Like cavatelli and orecchieste, which are formed through driving and attractive movements, as well as for the prevention of curtailed pastries such as ravioli by stagnation. In Italy, you will find traditional pasta boards that are the size of a whole table – fitted with an edge to secure them in place, similar to a pastry table – but I have used a Free Bamboo Cutting Board For years and that served me well. (To keep a typical wooden cutting board from sliding to your countertop, just put a damp cloth underneath.)
Bench knife
The chances are that you already have this kitchen tool with many goals lying around. When it comes to pasta, a brave bench knife (Sometimes referred to as a bench scraper) it is great to combine flour and juice together during the dough process, but I often use it for formation-is sharp enough to cut a little nugis for cavatelli or cuttings Very long pasta without the risk of cutting a finger. Extra points for a bench scraper equipped with measurements.
Photographs by Rick Holbrook; Food styling by Kaitlin Wayne
Saucepan
No, we are not lighting the oven, but I always have a leaf pan to store my finished pasta. Line up parchment paperor tightly woven clothesor a thick dust flour To prevent the pasta from climbing as you work. Nordic ware half and quarter-leaf pan are my preference; smaller sizes Adapt beautifully to my refrigerator or refrigerator if I am storing pasta for future use. Speaking of storage: you can do without a shelf for drying pasta. There are other, simpler ways to store long pastries that do not require so much precious space against.
Cookie
If you are ready to take immersion in stuffed pastries, a set of strong cookie steps will do quick work of rounded shapes they a great opportunity for beginners. Each flavored or soft Work well (I have both; Ateco is my favorite brand), and different sizes offer the most flexibility.
Photographs by Danielle Sykes; Food styling by Kaitlin Wayne
Pasta
A quick reminder: you don't need a pasta machine to make fresh pasta. Many delicious shapes can be made by hand without having to roll the dough in flat sheets at all. But if you are interested in making long fetuccine strips, Farfalle butterflies, or almost any pasta filled, I strongly recommend a pasta. You can, of course, flip your dough with a rotary peg, but for most of us, a car is worth the investment well: it will light beautifully, polished and pasta sheets with a part of time and effort there are many models in market but I always recommend Marcato atlas 150 For manual users, or mixer attachments (such as attachment of kitchenaid pasta rolls) for those who prefer something electric. To cut foil, you can simply use a sharp chef.
Bonus: Gnocchi Board
If you do not want to engage for a car and prefer to be relieved in making pasta-or, on the rolling side, expand your repertoire of shapes-take into account one gnocchi: These wooden wooden boards give quality not only Gnocchi potatoBut also abdominal-based pastries like Cavatelli and Gnocchetti Sardi (Gnocchi Sardenas) -And they make the process a much more fun. Gnocchi boards are generally inexpensive, as well; I like This from EPCOTISPAIwhich comes with a wooden dowel that can be used to make other shapes like Garganelli.
Itching to make some pasta? Look at my guide in How to cook fresh pasta.
Cover the photo and styling food from Liz Neily.
