After experimenting quite a bit in the kitchen and working on my pasta making skills, I thought I'd share with you what I've learned and my 10 favourite tips and tricks to make fresh pasta at home.
Making Pasta at home is not only a fun experience, it also creates the most delicious, fresh pasta you'll ever try (somewhere else than in an Italian kitchen...).
You don't need much to make pasta, but a Pasta Machine will definitely ease the process. This is not mandatory; many people just use the good old rolling pin, but I highly recommend using one to be quicker and easier.
10 Tips to make Homemade Pasta:
- Make sure you have a lot of time in front of you, especially with Beetroot Pasta as you will need to pre-cook the Beetroots in the oven for about an hour.
- Don't be scared to use (what seems to be) a lot of flour.
- Check that you have a lot of time in front of you to clean all that flour that will have found its way all over your kitchen, and yourself.
- Be ready to experiment different techniques and work out which one works best for you. When made at home, every dough is gonna be slightly different depending on the ingredients you use, the temperature / humidity of your kitchen etc,... so be ready to try out different things to find out what works for you!
- Use a LOT of flour (again).
Every time you see that the dough is a bit sticky, add flour. That is true for all different stages of making pasta.
- Be ok with their imperfections; Don't expect them to look like pasta you buy from the supermarket!
Let's be honest, most of us are not professional and to get them all perfectly sized and shaped would be super impressive...
Pasta Making is a real art, just check out Linda Miller Nicholson "Salty Seattle" Instagram!
- Take your time to work and knead the dough until perfectly smooth before trying to roll it. The more you knead it, the easiest it will be to roll.
- Gradually reduce the thickness of the dough once you start rolling it. First, start with the largest setting on your machine, then work your way to the thinest. The dough will break if you try to roll it too thinly too fast.
The dough will also be easier to roll if you cut it in smaller piece.
Yes, it will take longer, but you won't have to roll that hard!
- If you are not gonna use all the dough straight away, DONT put it in the fridge;
I found that it made the dough hard and crumbly.
When you need to let the dough rest, simply cut the dough into small balls, sprinkle flour over them to make sure they don't stick and cover with a towel until ready to use.
- Did I mention use a lot of flour?
What are the best tips and tricks you've learned from your own cooking experiments?