Homemade pasta is a million times better than storebought dried pasta and pretty easy to do when you get the hang of it. Homemade pasta will take all your pasta dishes to the next level. Make pasta like a professional without any fancy pasta machines with these top tips from the chef.
If this is your first time making pasta, don't panic. It is easy as soon as you get the hang of it. A few tips and tricks get your pasta up to the next level and get you on your way to making pasta like a pro.
Pasta couldn't be more versatile
Pasta is extremely versatile and comes in a million forms and shapes. Served with browned butter, with a creamy rich sauce or in a lasagne. The options are many. Filled pasta, and pasta dough in all colours made with tomato och spinach. The list goes on and on. Start with a simple recipe and when you start making pasta you can level up and make more complicated dishes. This is our 15 tips from the chef on how to succeed with your homemade pasta.
1. Start with a simple recipe for pasta dough
You do not need to start with a complicated type of pasta dough. A simple one is the best way to go if you are new to pasta making. When you get a hang of it you can try more difficult ones.
2. Ues a bowl
This is number one. We have all seen pasta makers making the dough right on the bench or board. This is something you should leave to a pro or to when you have more experience. By making the dough in a bowl, you have better control over it and it will help you a making the pasta more easily.
3. Best quality olive oil
The quality of olive oil will make a big difference in taste, so make sure to buy the best olive oil you can find. The highest standard of Italian olive oil is "extra virgin" olive oil and the best for making rich and delicious pasta.
4. Us the correct flour
”00” flour or semolina is the most used pasta flour. 00-flour is an Italian fine flour, almost like dust and perfect for making pasta and pizza dough. You will always get a better result using the correct flour and it is worth the effort to pick the right flour for your dish instead of using regular flour.
5. Start with less flour
The amount of flour needed can vary depending on your climate. You can always add more flour easily, but it is harder to add more water. Add a lite less flour than needed and add more later on, to make the dough to the desired consistency.
6. Add an extra egg yolk to make the pasta dough extra ritch
This one is optional, but if you wish to make your pasta extra luxurious you could add an extra egg yolk. This makes the pasta super-rich and smother.
7. Use your hands
Sure, pasta machines are great, but if you are new to making pasta and do not need restaurant quantity and only restaurant quality, use your hands. By making the dough by hand, you have greater control over the dough which will help you succeed much easier than with a pasta masheen.
8. Need it and rest the dough longer than you think
Need the dough until really elastic. You should be able to see through the dough without it falling apart. Let the dough rest. This is an important step you should not underestimate. Cover it with cling film and let it rest in the refrigerator for a minimum of 30 minutes before you roll it out.
9. Rool out the dough to the preferred thickness
This one depends on what type of pasta you are making. All types of pasta have desired thickness so make sure to check how thick your pasta should be before rolling it out. A pasta machine is a good way to go, but you can just use a rolling pin if you wish. The pasta will expand in the water so make sure the pasta is thin enough.
10. Let the pasta cure
Pasta such as tagliatelle and spaghetti should dry a bit before you cock it or "cure" as it is called. Just add flour to your pasta strips and hang them to dry for a while. This should be for between 10-30 minutes depending on your pasta. By slightly drying your pasta it will hold its shape better well once it's cooked.
11. Remove excess flour
After the pasta is cured, remove the excess flour. Ether by shaking it or by using a brush. Make sure that you remove as much as possible so that you do not get all the flour in the pasta water.
12. Cock your pasta in plenty of salt
Cook the pasta in plenty of salt. The water should be the same ratio of salt as the water in the Mediterainingen sea. Do not add olive oil to the pasta water. The oil sticks to the pasta instead of letting the pasta sauce stick to it. If you add olive oil to your pasta, the sauce will just slide off.
13. Cock your pasta to al dente
You should always cock your pasta "al dente", cooked to be firm when you bit into it. It is super important to never overcook your pasta. Different pasta need different cooking time. Never throw your pasta on the ceiling or the wall to check if the pasta is done. The only way you will know if your pasta is cooked as desired is to bite into it.
14. Don't drain your fresh pasta
Don't ever drain the fresh Pasta. You should always use tongs. The extra water will make the pasta loos and stop it from sticking. Also, no one likes dry pasta.
15. Save some of the pasta water
No matter what kind of sauce you are serving with your fresh homemade pasta, make sure to save some of the pasta water. The water is full of starch that will help your sauce thicken and also add lovely saltiness to your sauce.
Give it a try
When you start making homemade fresh pasta, you will never go back. Pasta is so extremely versatile and you can make them at home in a million forms, colours and shapes. The serving options are equally many. No matter if you desire the serve them simple as they are, maybe with parmesan and with browned butter or with a creamy rich sauce you can never go wrong with fresh homemade pasta. Give homemade pasta a go, you won't be disappointed.
