Making pasta yourself - product knowledge and recipe

Funny noodles. A small merchandise.

A noodle is a noodle is a noodle. If you think so, please read on. ?Noodle? is technically correct only the generic term for? cooked food from dough ?. What this dough consists of, in what form the noodle is brought and in what way it is cooked, that is a vast field. There are noodle from potato, yeast and pasta dough. By the way: The words noodle and dumpling are closely related and have the same root word, which explains why some dishes that look like dumplings are called noodle.

A digression into the funny-noodle world

Amazing what is known as noodle: Dumplings are formed from a yeast dough and fried in the oven or steamed in the pan and are henceforth called tube or steamed noodles. The same yeast dough is stuffed with plums and cinnamon sugar and baked in the oven called plum noodles. In the same category snails, which meanwhile everyone knows from the baker of his confidence. From potato dough you can think of the Swabian potato noodles, which are cooked and then fried in butter.

Still the classic: the pasta

Noodles, which are pasta, consist of pasta dough, which in turn is made from ground grain, water and possibly eggs. Attention: Not all pasta is noodles, the Swabian spaetzle is also included. Noodles are made from different types of cereals, the most important of us are wheat flour and? especially with Italian pasta secca? Durum wheat. Where is the difference?


Hard or soft ? a brief introduction to the world of wheat

Durum wheat is a different wheat variety than common wheat. It gives more bite, but is difficult to process and is mainly used for the dried pasta, as we get it in the supermarket. The common belief that every pasta from Italy is a hard-bitten, is not true. Fresh pasta, in the store in the refrigerated section, and pasta, which makes la Mamma itself, consists partly of common wheat. This is easier to process and it can also incorporate many, many eggs. Soft and durum wheat are often mixed for home-made noodles. There is an advantage for Italy, because there are durum wheat in different degrees of grind: as durum flour "grano duro 00", which is perfect for fine doughs and doughs with a lot of egg, and as durum wheat semolina the grano duro ?, the best without Egg is processed. Since we usually only buy the latter, it is recommended to mix the semolina with wheat flour (best Type 550) to make delicious, own pasta, at a maximum ratio of 1: 1. Pure (Attention tongue twisters!) Soft wheat flour doughs need extremely much egg, otherwise they are too soft.

Make pasta yourself? the basic recipe

In principle, the dough consists only of flour and liquid. One calculates with 100 to 150 grams of flour / semolina mixture per person. The best are the noodles, if one consists of the complete liquid egg yolk (!). One calculates an egg yolk per 100g flour and an entire egg for the whole dough. In Piedmont, by the way, the chef wants to house as many egg yolks as possible in the dough. And anyone who has ever eaten pasta in Piedmont knows what makes a difference! Salt makes the dough fragile, so boil the raw noodles in salted water. Some olive oil gives suppleness. So, for 4 people for starters:

  • 400 g of durum wheat flour (or each 200g of durum wheat semolina and flour type 550)
  • 4-6 egg yolks
  • 1 egg
  • 4 teaspoons olive oil

Pour the flour or the mixture onto the worktop and press a chute in the middle, the eggs will come in there. Gradually mix the egg from the edge with flour, with a fork or the same with your finger. Continue mixing, then knead until all the flour has been processed. While doing so add teaspoonful of oil and, if the dough sticks, add water. Cool for Aha effects: This basic dough can be dyed red with little beetroot juice, black with sepia ink.

And then comes the main thing: KNETEN. At least five minutes, if not more. Then wrap in cling film for half an hour at room temperature.

Now the dough can be rolled out and cut so that they do not stick together, dust with some flour. Cook briefly in boiling, strongly salted water. Good Appetite.

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