Homemade Pasta By Matt Preston

By Matt Preston

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Take your favourite Italian dish to the next level by making your own pasta.

All you have to do is throw all your ingredients of Homemade Pasta By Matt Preston

  1. 200g 00 flour
  2. 200g plain flour
  3. 4 eggs
  4. Pinch of salt

The instruction how to make Homemade Pasta By Matt Preston

  1. Put flour in a bowl with the salt. Stir together. Make a well in the middle of the flour. Crack in your eggs and mix the eggs lightly with a fork. Then start pulling in the flour to mix with the egg.
  2. Work into a ball of dough combined to a degree that you can push your thumb into the dough and it comes out clean. (If your thumb comes out with dough sticking to it you need to work in more flour.)
  3. Now you need to knead your dough with the heel of your hand until the surface feels satin-smooth and slightly elastic. Basically, you need to push the heel of your hand away from you and through the dough to stretch it. Then fold the elongated dough back on itself and rotate the dough ball by a quarter turn (90 degrees) and knead again. Keep doing this until the dough gets that silky-smooth feeling. This will take about five minutes of vigorous activity.
  4. Wrap the dough in plastic wrap and leave it in the fridge for half an hour to rest before rolling. (I have to admit I am usually too impatient to do this and the resulting pasta is still pretty good, even if I might have to pass it through the pasta machine a little more.)
  5. Break the dough into apple-sized lumps to make it easier to handle and roll. I usually pass each ball of the dough through the pasta machine from the widest roller setting to the middle setting three times. When I have passed the dough through the middle setting, I fold the dough back over on itself and start again. If at any point the dough seems sticky, dust the sheet lightly with extra flour. Laminating the pasta like this makes it strong and sheeny. You donu2019t need a pasta machine and can do this all by hand but I reckon itu2019s then easier to work with a smaller (peach-sized) ball of dough and the longest rolling pin you can find.
  6. Shape the dough into a cigar shape before you roll it out lengthways with the roller. As with the machine, remember to fold the dough over on itself once or twice and then re-roll it out to help laminate it. When it gets that slightly shiny look you can cut the pasta by hand. Cut the pasta into desired shape. (see Notes) Toss the cut pasta in a little flour after it is cut to stop it sticking. Hold it in a dry place in and in an airtight container.
  7. To cook the pasta, bring your largest saucepan filled with water to the boil. Season the water with enough salt so the it tastes as salty as sea water. When the water is at a rolling boil, ease in your homemade pasta. Do not leave it alone. The pasta will swell and turn paler quickly. Taste it and when it tastes cooked and still a little firm, drain it. (see Notes)

Nutritions of Homemade Pasta By Matt Preston

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