How to make homemade egg pasta without a machine: all the secrets


How to make homemade egg pasta without a machine: all the secrets

Do you want to prepare fresh homemade pasta but you don’t have the machine to roll the dough? No problem. Here are the tips and tricks to follow.

Between the bread machine, ice cream machine, hand blenders, food choppers and multifunction robots you could prepare a starry dinner without the slightest effort.the satisfaction of fresh pasta prepared without a machine is unparalleledBut when what calls is the desire for fresh egg pasta , the one of the past that our grandmothers pulled with extreme ease, you realize that you do not have a pasta machine . No problem. Dust off your rolling pin and bring out the authentic tradition of rolling out the dough by hand: do you want to add satisfaction? Preparing fresh pasta with a rolling pin will not preclude any possibility: you can make sheets for lasagna, fettuccine, ravioli, farfalle, pappardelle and all the shapes you prefer. Obviously, you will have to pay particular attention to the preparation of the dough – respecting the right proportions between the ingredients – and follow some technical precautionsin pulling the dough. Nothing impossible: indeed you will be amazed at how easy it will be to juggle rolling pin, flour and knife.

 

  1. The dough . There will be no hidden talent to come to your aid if the dough is not sufficiently elastic and workable. So, start by sticking to the right proportions that include adding 1 egg for every 100g of flour . On the type to be used, you can choose between 00 or durum wheat semolina: in both cases the advice is to start with a dose slightly lower than that foreseen in order to evaluate the different degree of absorption according to the size of the eggs. First, place the flour in a heapon a pastry board and break the eggs in the center so as to incorporate them little by little: collect the flour in the center, knead gently and continue until the eggs are complete. At this point, work the dough with your hands, spreading it between the wrist and the fingertips until it forms an elastic and smooth dough. Remember to swirl the dough on the pastry board in order to give a certain continuity and softness in the movements. Only at this moment will you understand whether to add more flour to achieve the right consistency. The secret to obtaining perfect elasticity is to knead the dough for at least 10 minutes: constant and repetitive movements will serve to develop the tenacity of the gluten meshes without which it will be practically impossible to roll out the dough.
  2. The rest . And now we come to another fundamental phase, namely the rest of the dough for at least 30 minutes . This step is essential to ensure that the different internal components of the dough bind together, losing part of their elasticity. A dough that is too elastic will tend to shrink as soon as you roll it, creating many problems. Then, wrap your dough in cling film and let it rest for the necessary time in a cool and dry place: from rough and irregular you will notice that the surface will become homogeneous and smooth to the touch.
  3. How to roll out the dough . A dough of the right consistency and the perfect degree of elasticity will not make you regret the pasta machine in the least. Even with the rolling pin you will be able to obtain a very thin layer; provided, however, that you follow some small precautions in the method of use. First of all, choose a rolling pin long enough so that you can roll up the dough and move it on the pastry board. Begin, therefore, to flour the dough and the pastry board, but never directly with the rolling pinto prevent small pieces of dough from sticking. Roll it out by proceeding with movements from the bottom upwards or diagonally: be fast and decisive so that it does not dry out excessively. If, on the contrary, it is too moist, sprinkle more flour on the pastry board. As soon as the dough has thinned, reduce the pressure to avoid piercing it and continue with gentle movements. Your dough will be ready when the surface of the worktop begins to show through.
  4. The long formats . Each format requires its thickness: if you want to prepare tagliatelle, pappardelle or fettuccine, you will have to pull the dough up to 1.5 mm , roll the narrow end up to half and repeat the operation on the other side as well. At this point, cut 4-5 mm wide strips with a knife, beat them lightly on the work surface to remove the excess flour and cook them for 3 minutes in boiling water.
  5. The short formats . Whether they are maltagliati, farfalle or ravioli, keep in mind that short or filled shapes require a sheet of pasta pulled to the maximum. So, arm yourself with patience, roll out the dough up to 1 mm and cut out the shapes with the help of the special wheel with a width of about 2 cm (up to 3 cm in the case of maltagliati). For the butterfliesinstead, make rectangles, obtained with the indented part of the vertical strips about 7 cm wide and finish the short horizontal side with the smooth part forming 4 cm sides. At this point with your thumb and forefinger pinch the long sides and tighten slightly to create the characteristic pleat in the center. Arrange the farfalle on a floured pastry board with semolina so as not to stick and cook them in boiling water for about 5 minutes.

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