I think pasta is one of my most favourite things to do in the kitchen, I find it therapeutic and who doesn’t love to eat pasta? everybody loves pasta. The crazy thing is there are so many different types of handmade pastas.
Here are a few shapes I have learned to do over a short period of time while working in the kitchen. What’s good about this? It’s easy to follow and It is a one egg dough fits all recipe.
As a beginner, you might find making your own pasta from scratch intimidating but once you get the hang of it everything becomes very easy you’ll enjoy and love the process just like I did.
When I was in culinary school, I didn’t get much chance to make a lot of pasta but when I stepped into the real world of cooking I had a lot of intense training from my chefs which I am very thankful about, eventually I started to be confident from kneading the dough to shaping my very first handcrafted pasta. One thing that I was reminded of a lot is that handcrafted pastas doesn’t have to be perfect.
The exciting part is you can also stuff your pasta with whatever you like really, You can be more creative with the flavour, colour and texture. Before you start, assembling and getting everything you need out is important, because once you start you wouldn’t wanna stop!
Equipment wise: A clean counter/wooden counter, rolling pin, gnocchi board, pasta cutters (amazon or lakeland), I would say mixer but since we are kneading with our bare hands we are good, racks and sheet pans, knife to cut Linguine or Pappardelle pasta, scraper, piping bag and semolina to cover the handmade pasta if ever you decide to freeze some.
Egg dough recipe:
The typical Italian style pasta according to my chef would always use egg and flour. I find it more flavourful than semolina base pastas. For one recipe you will need: 1kg of “00” Italian flour, 27 egg yolks, three whole eggs, 1/4 cup milk, 1 tbsp olive oil and a pinch of salt. Mix and knead the dough, refrigerate for an hour to rest before rolling and cutting pasta dough.
To make the dough, start by making a well just like the photo above.. Flour your counter, using fork or your 4 fingers slowly mix the flour into the liquid in the middle, make sure you do not break the well at any cost. Once everything is mixed start kneading the dough into a round, sleek and silky smooth dough ball. If the dough is too wet you can always add flour little by little until you reach that wet but not tacky textured dough. Cover or wrap in cling film and chill for 1hour before use.
I hope you enjoy these pastas and be more interested in exploring more hand-shaped pastas.