How to make fresh pasta using a pasta maker
(Serves 6 people)
500g (~1 lb) soft wheat flour and 5 eggs. Instead of using 5 eggs, you can use a glass of natural mineral water. For “al dente” pasta, mix 250g of soft wheat flour with 250g of durum wheat flour.
Do not add eggs straight from the fridge. Do not add any salt.
Pour the flour into a bowl and the eggs into the middle of the flour. Mix the eggs with a fork until they are completely blended with the flour.
Knead the mixture with your hands until it is completely homogenous and consistent.
If the mixture is too dry, add some water; if it is too soft, add some flour. A good mixture should never stick to your fingers.
Remove the mixture from the bowl and place it onto a lightly floured table.
If necessary, continue to knead the mixture and cut it into small pieces.
Set the machine regulator to position 1, pulling it outwards and turning it so that the two smooth rollers are completely open (approx. 3 mm).
Pass a piece of mixture through the machine while turning the handle.
Repeat this operation 5 to 6 times, folding the dough over and adding some flour to the middle if necessary.
When the dough has taken a regular shape, pass it through the rollers once only with the regulators set on number 2 (approx. 0.2 mm) . When using a cutter that makes round spaghetti, set the regulator on number 5.
With a knife, cut the dough crossways in pieces approximately 25 cm (10?) long.
Insert the handle in the hole for the cutting rollers, turn it slowly, and pass the dough through so as to obtain the type of pasta you prefer.
Note 1: If the rollers won’t cut, it means the dough is too soft. In this case, add flour to the mixture (8), then pass the dough through the smooth rollers repeatedly until the right texture is achieved.
Note 2: If the dough does not get “caught” by the cutting rollers, add a little water to the mixture (8), then pass it through the smooth rollers repeatedly until the right texture is achieved.
Place the cut pasta on a table cloth or drying rack, and leave it to dry for at least an hour.
Fresh pasta will keep for 1-2 weeks if stored in a cool, dry place.
Bring a pan of salted water to a boil (4 liters per 1/2 kg of pasta) to whish you will add the pasta.
Fresh pasta cooks in just 2-5 minutes, depending on its thickness.
Stir gently and then drain the pasta once it has finished cooking.
Would you like to purchase the pasta maker?