![]() ![]() ![]() For spinach pasta, it’s better to make the dough in a food processor because it blends the spinach a little better than by hand (although you can certainly do it by hand – just chop the spinach very finely before adding it to the dough). #Like plain pasta crossword how to#The video in this post shows how to make spinach pasta by just steaming a little bit of fresh spinach and making the dough with that. The tomato pasta above just has a little bit of tomato paste added to the dough. Semolina flour is not that hard to find – you can find it now in a lot of grocery stores – Bob’s Red Mill actually sells one, also. These are all things that you can experiment with and see what you like – pasta dough is hard to mess up. If you use some semolina flour in your pasta dough, you will have to add either more eggs to the dough or, as I do, just add a little water in to make the dough more workable. It takes a little more kneading but is worth the effort. The semolina flour is harder than regular flour. When I make pastas that I want to have a little more “tooth” to them, as when I make ravioli, I will sometimes make this pasta. I love fettuccine, especially, made from this flour.Īnother way I make fresh pasta sometimes is to use half regular flour and half durum semolina flour. Italian 00 flour is very finely milled flour, high in protein and soft as a baby’s bottom. For the flour, Italian 00 flour is a special treat, as it makes a very delicate pasta. Try to let your eggs come to room temperature because it will make the dough easier to work. The yolks are richer and darker in color – your pasta will be better tasting and golden. For a printable version of the pasta recipe, click hereĪlthough you can certainly use the eggs you buy in the grocery store and good old plain All Purpose flour, if you want to take your pasta to the next level, you can use superior ingredients – after all, if there are only two ingredients in fresh pasta, why not make them the best? If you can, buy fresh farm eggs. ![]()
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