Homemade Pasta
The most delicious homemade pasta! Truly, truly good! Once you've tried pasta made from scratch, you'll never want the store-bought kind again. For perfect results, it helps to use a pasta-rolling machine. Fresh pasta can be cooked right away, or dried and stored for a month in an airtight container. The secret to real pasta: 1 egg yolk per 100 grams of flour. That's it! Kneading is hard work — but it's worth it, trust me! To make it a little easier, you can use a whole egg; it doesn't change the taste much. Don't add water — then it's not really pasta anymore. You'll get something, sure, but not pasta!
Cooking method
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Step 1:
Gather the ingredients. Be sure to sift the flour.
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Step 2:
Add the yolks and salt to the bowl of sifted flour. I added a couple of egg whites too, because it was so hard to knead!
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Step 3:
Knead the dough — really well and for a good long while. 10, 20, 30 minutes, as long as you can. The better you knead it, the tastier the pasta will be.
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Step 4:
Shape the finished dough into a ball.
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Step 5:
Wrap the dough in plastic wrap and let it rest for 30 minutes.
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Step 6:
Divide the rested dough into pieces and roll each one out as thin as you possibly can (it expands when cooked). Dust with flour so nothing sticks. A pasta-rolling machine makes this a breeze!
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Step 7:
Roll up each sheet of dough like a jelly roll and cut it neatly into strips no wider than 1/4 inch (7 mm). Unroll them and dust well with flour. Cut them thinner and you'll get noodles. If you can run them through a pasta cutter, the results are a dream!
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Step 8:
The cut pasta can be cooked right away, or dried and stored for up to a month in an airtight container. You can also make "colored" pasta (the coloring goes in along with the flour). Parsley juice turns it green, beet juice turns it red, and turmeric turns it yellow — for a riot of color on the plate!
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Step 9:
This pasta takes some effort, but trust me — your work will be rewarded with the happy, full bellies of your family. Cook with joy, and enjoy!
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Egg yolks - 352 kcal/100g
