Fresh Homemade Pasta, Continued

Fresh Homemade Pasta, Part 2

In the previous article, we took a look at how Italy and pasta just fits hand in hand. We also got started on learning how to make fresh, homemade pasta on your own. We went through mixing the dough what ingredients and techniques are used, and then went on to forming the balls and letting them rest. Now it is time to finish up how to make fresh homemade pasta and start rolling the pasta getting it ready to go.

If you really want to go the easy route, invest in what is called a pasta machine. They are used to roll pasta in far less time than using a rolling pin, and makes it so much easier to make your fresh pasta. However, if a pasta machine is not something you have or want, pick up your trusty rolling pin and let’s get started.

Using your hands, flatting the first ball of dough in the palm. You want the finished thickness to be roughly half an inch. If you are using a slot machine, you want to be sure that the width is the same size or smaller than the width of the pasta machine slot. When feeding the pasta machine, make sure you keep hold of your pasta, but avoid pulling it as it goes through the machine. You usually want the setting of the machine to be at a one.

Now that you have gone through the first process, you now feed the pasta through the machine again, but on the next smaller setting. Keep this process going until you have fed the pasta through the machine right through to its last setting.

Through the process of rolling your dough, the pasta sheet will continue to grow, be careful so that you do not tear the pasta as you are rolling. The finished product, after rolling, will result in pasta dough that is roughly one sixteenth of an inch in thickness.

Now the fun really begins, making the actual noodles. It is highly likely that your pasta machine has some sort of cutting adapter.  Place the adapter on the machine and start feeding your dough into your blades. It is generally a good idea to make sure you have one hand near the center to catch the dough as it is cut. Of course, if you are not using a machine, you can always use a pizza cutter or kitchen knives to do the job for you.

Now that you have done the hard work, you need to immediately place all cut dough on some sort of rack or dowel for drying. If this is not feasible, use a towel and lay the pasta flat on the towel. After drying, your pasta is ready to go.