A Complete Guide to Make Pasta

With flour, eggs, a splash of olive oil, and a bit of salt, pasta is one of the great dishes you can have for making loved ones feel delighted. You do not need any extraordinary things. It is universally enjoyed food equally to noodles. The dish's popularity is attributed to several factors like the ability to manufacture easily, takes up little storage space, and is also easy to cook though it comes with rich carbohydrates.

There is an amber-colored high protein hard wheat that is grown specifically for the manufacture of pasta. Pasta is made from the mixture of water and semolina flour, where the semolina is the coarse-ground flour from the heart or endosperm of durum wheat. Semolina flour will be easily digested with a lower starch content and high protein content than all-purpose flour.

Along with these, Farina, the rougher granulations of the other high-quality hard wheat, is also used as an ingredient for making pasta. The semolina and farina flour is enriched with vitamin B and iron before being shipped to the pasta plants.

Eggs have also added the ingredients to give the mixture of color and richness for the dish. Federal guidelines stipulate these egg noodles will contain fewer egg solids. Vegetable juices like spinach, tomato, carrot, and beet can also increase color and taste.

A rolling pin should be the right tool to start and make the pasta by hand.

Atlas 150 pasta maker is one of the great choices where you can collect different attachments over time to experiment with various types of tasty pasta. A bit of practice will make the rolling pasta dough uniform a breeze for the perfect outcome.

You can have a Marcato Atlas Pasta Drying rack that offers ample space for drying up to 4.4 pounds of all types of pasta. It is also a multipurpose wand that picks up freshly cut pasta and transports it to the drying rack or cooking post, and it will store neatly in the central column.

You can get the dried pasta anywhere, but the pasta making in your own hands for your loved ones will always be unique.

Initially, mound the flour and salt in the center of your cutting board or the bowl. In between, beat the eggs and add them. with the help of a fork, you can bring the dry ingredients into the wet, starting with the inner rim of the well.

The dough will form a shaggy mass, and you can pull the dough together, mixing the sticky pieces with dry. Make it as balls and start kneading it with the heel using your hands. use the flour sparingly, or the pasta will be a bit tough.

Rest the dough

When the surface of the dough is slightly smooth and if you feel it to be tacky, form a ball and wrap it in the plastic wrap. Let it rest in the refrigerator for 30 minutes.

Roll it

Divide the dough into some slices and work with one section at a time and let others remain covered. Lightly flour the dough on both sides and place the narrow end into the machine.

Pasta roller

You should manually roll and find the cooking supply store or online. Coax the dough through as you turn the crank on the widest setting. Every time you roll the dough, ensure to move the rollers closer together till you attain the thinness.

Pick the pasta

Now the dough is perfect. Have the tagliatelle by rolling and then cutting it for the further cooking process.