Quarantining in the kitchen: Fresh Pasta

Pasta is one of the most famous dishes across the globe, the Italian origin dish has a huge number of variations including the flour used to make pasta, shapes and the sauces.

From Fusilli, Farfalle , spaghetti , fettuccine , Penne to ravioli (stuffed pasta) and Lasagne, a huge variety. From basic Aglio e Olio to a creamy Alfredo with Parmesan, a tangy and meaty Bolognese to a pesto you can create masterpieces.

Often we get store bought dried pasta but we’ve been hearing that there’s nothing like fresh pasta, so I’ve given it a try and its fairly simple and actually much better.

Before getting into the making , the reason why I didn’t add salt to the Dough is because I cook them in salted water later on.

Lets get started. #Hyderabadfoodexplorer #freshpasta #hyderabadfoodblogger

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Ingredients:

Regular:

  • Refined flour – 80 gms
  • Fresh Egg whole ( medium size) – 1 no (about 50 gms without shell) ( free range preferably)
  • Water – 1 tsp if required
  • Olive oil – 6 gms
Use only egg yolks for a better colour.

Beetroot version:

  • Refined flour – 80 gms
  • Fresh egg yolk – 1 no (save the egg white)
  • Beetroot puree – as required (roughly 30 gms) (cook beets in boiling water until they are completely soft, once cooled , add a few drops of water and blend them until smooth )
  • Olive oil – 6 gms

Spinach version:

  • Refined flour – 80 gms
  • Fresh egg yolk – 1 no (save the egg white)
  • Spinach puree – as required (roughly 30 gms) (Blanch the spinach and blend it until smooth)
  • Olive oil – 6 gms

Method (regular):

  1. Take your flour and make a small well in the centre, add your egg and mix well.
  2. Add a few drops of water if required to bind the dough together. Make sure you don’t have a sticky dough, the dough will be a little firm.
  3. Knead it for sometime to allow the gluten to form, once kneaded add your oil and mix.
  4. Cover the dough and let it rest for 30 to 40 mins.

Method (Spinach and Beetroot):

  1. Take your flour and make a small well in the center, add your egg yolk and some of the puree and mix well.
  2. It the dough requires moisture add a bit of egg white if you are satisfied with the color or add puree if you need a bit more color and bind the dough together. Make sure you don’t have a sticky dough, the dough will be a little firm.
  3. Knead it for sometime to allow the gluten to form, once kneaded add your oil and mix.
  4. Cover the dough and let it rest for 30 to 40 mins.
  5. After resting, dust some flour and roll it thin. Pass it through a pasta machine if you have one, I used a rolling pin. I made a size that’s in between fettuccine and tagliatelle.
  6. To make them , dust some Flour onto the sheeted dough and roll from both the ends. Then cut them with a gap based on the size required (pasta width). Then make small portions when its fresh so that you don’t handle it too much while cooking.
  7. You can cook it directly or you can allow it to dry out for a bit or freeze it for further use.

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How to cook ?

  1. Take some water in a stock pot, add some salt and a little oil.
  2. Allow it to come to a rolling boil, once there drop in your pasta. Fresh pasta cooks fast, keep a check.
  3. Once its 85 % done or Al dente, strain the water (reserve a bit for the sauce) , shock the pasta with some cold water, you can also place it under running drinking water if you don’t have ice cold water.

I made a basic preparation , a Aglio e Olio with some mushroom and basil. Wanted to keep it simple so that I can enjoy the texture of the pasta itself.

Take a pan, add some olive oil , once heated addย  sliced garlic and allow it to get a little brown, then add in your mushrooms and toss them. Then add your pasta and toss, add some of the water which you saved, the starch in it will help everything to come together. Finish it with some fresh basil, dried herbs and crushed black pepper. That’s as basic as it can get.

You can try a few others like Alfredo, Arrabiata, Bolognese etc as well.

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