If there is one thing Baking school Instructor Jen Rein wants you to know about home -made pasta, it's this: “Super super accessible!”
It embodies that ethos itself. “I've made pasta made at home during camping,” she confesses. “I used a bottle of wine to flip, a picnic table covered with tarpia for a work surface and boiled in a pot on fire.” If Jen's escapes prove nothing, is that home -made pasta should not be complicated – and you can definitely do it without a car. It can simply be a slightly more intense work process.
There are many hand -made pasta forms that do not require a car at all, from simple pizza to gnocchi pillow. However, this article will focus on flat, striped-like foil Fresh pasta OR pasta – Since these noodles usually require a pasta.
Photo and styling of food by Liz Neily
How to make pasta made at home without a car
First, a summary of what you need:
Prepare your work surface with a plenty of flour powder to prevent adhesion. “Never worry about how much flour you use on your work surface,” Jen says, as most of it will go out while boiling foil.
Let the dough rest for about an hour and a half after first cooking it, then start fliping the dough using a rolling stake. You can fold the dough several times at the beginning of the rotation to help achieve a form of a cleaner rectangle, making sure the dough is evenly thick whenever you make a fold. If the dough feels weak and is easily broken, include more folds as it rolls to add strength.
Photo and styling of food by Liz Neily
If the dough is too strong, it can start to turn again and become difficult to roll. Like the bread dough, the gluten takes only a few minutes to relax: let the covered dough rest for 5 to 10 minutes, then return to the hill. If your dough is constantly giving you problems, Jen recommends adding part of flour In your recipe, or by increasing the percentage of patience flour if it is already in your dough, to increase the alignment. (Or try this Golden status cake recipe.)
To roll, start in the middle of the dough piece and roll away from you. Turn your pin in the middle of the part, then roll towards you. This will help you get a long thin piece and foil of more durable length than to roll in a round. Repeat this move: Start again in the middle, roll away from you, then turn your pin in the middle and roll towards you. You want to roll all the way to the edge of the dough so that it is thick.
Photo and styling of food by Liz Neily
You want to shoot your dough to be approximately 1 mm thick, but this is not correct: slightly thinner or thicker is good. Once you have worked your dough from thick to thin, you can try if it is ready to use a wonderful trick you like to learn in its classes: line the dough wrapped up to the edge of the table where you are working, bend it so that your mouth is even with the table, and blow on it. If the dough is pulled as it blows, it is quite thin. If it does not move, it is too thick and it should be rolled more. (Cook pasta noodles that are very thick and you will get “clumsy beef”, as Jenny describes it. (Learn more: How to cook fresh pasta.)
Another way to show if your dough is thin enough: you can see the light through it if you keep it up; You may even be able to read a newspaper through it. You can choose to flip a thicker foil if you want a stronger bite for your pasta, in this case aim for your dough to be about the thickness of a quarter.
Photo and styling of food by Liz Neily
To cut foil, use a bench knife to cut the dough into 12.oatmeal It is especially good if you have it), then flip freely. Use a sharp chef knife to cut the dough wrapped into strips, making noodles so narrow or as wide as you want-around 3/4 “wide for pappardedelle, 1/4” wide for fetuccine, and just more than 1/8 “wide for the tongue. Unoll the strips and foil on a flour or lighter leaf.
The more times you flip the pasta by hand, the more comfortable you will get with the process. And remember Jenny's advice: “Don't overdo it!”
Photo covered by Patrick Marinello; Food styling by Yekaterina Bysova.
