Delicious homemade pasta
Correct way to prepare delicious homemade pasta such amateur cooks at home

Delicious homemade pasta enters more deeply into our diet. There are different types of pasta – spaghetti, tagliatelle, fettuccine, ravioli and many diverse types, but even if they are of different type, size or shape, are prepared in much the same way.

It is important to know the correct method of preparation and storage, we can enjoy genuine Italian taste at home. In fact, to prepare pasta is not difficult for fans chefs even entertainment. To prepare pasta at home, we need only flour and eggs. 100 g flour we need an egg.

Make a well in the flour and put the egg. Begin stirring gently with your hands, gradually add the flour. If our dough is dry, it just has to wet hands and interfere with them. Kneading continues until the ingredients wrong, do not overdo it.

When the dough is ready, wrapped in transparent film and is harvested in the refrigerator. We have to stand in a cool 30 minutes. Then removed from the refrigerator and prepare your surface on which it will roll out, and sprinkle with flour.

We cut it to pieces with a thickness of 1 cm and spend them in a pasta machine. They pass through it three times to a maximum thinned dough. Then we cut the dough with a machine if you have one, by type of pasta you want.

homemade fresh pasta
delicious homemade pasta such as spaghetti, tagliatelle, fettuccine and ravioli amateur cooks at home

If no such machines does not mean that we can not make delicious pasta. We’ll just use the well known rolling pin and a very sharp knife. After removing the dough from the refrigerator, sprinkle the counter with flour and roll out with a rolling pin as thin can, then cut into strips or whatever you want.

Fresh pasta boil for 3-4 minutes in boiling water until surfaced. If we keep a few tips we will always have delicious pasta at home. The paste should always boil in salted water taste better, and only boiled water.

If our water is not good boiled, hard to detect time cooking it, and you’ll probably be blind. It is important that the eggs be at room temperature, so we take them out of the refrigerator an hour or two before Knead the dough.

While working with one piece of dough, the other must remain wrapped in foil and tucked into the fridge – so it does not dry.