Wednesday, March 21, 2012

Fresh Pasta

Spaghetti, fettuccine, lasagne, linguini, pappardelle, tagliatelle, fusilli, farfalle..... you name it, I make it! They all come from the same sheet of pasta and it's up to us to decide what shape and form we should give them.
Making fresh pasta is easy and fun, it gives you room to create the shape you want plus the flavors you want. When rolling out your pasta you can incorporate herbs such as rosemary, thyme, basil or even edible flowers. You can also incorporate vegetable puree to change its color and impact the flavor. All of these options are only made possible when you make your own pasta.
If you are thinking that it's not possible to make your own pasta if you don't own a pasta machine you are completely wrong . We not always need special equipment to make something happen and pasta is a good example. A rolling pin will do the job and if you don't own a rolling pin a glass bottle can also work. The biggest challenge when rolling out your pasta manually is to achieve the right thickness which is suppose to be thin (nothing like some extra drips of sweat to make you achieve this goal).

meat ravioli with tomato sauce
Just like any other dough the amount of flour may change from brand to brand, from city to city and that's exactly why it's so important for you to understand the principles of a good pasta  and this way you can manage to add more water or flour when necessary. Semolina flour requires more liquid than regular flour for example. For a healthier version you can also use whole wheat flour, your body enjoys whole grains more than refined grains, whole grains makes our body work a little bit more and they love it, it makes us feel satisfied for longer.



The myths about pasta making/cooking are many but I'm going to list some italian rules here on how to make your pasta like a pro and also vanish some non sense myths about it:
1-You DO NOT have to add oil in the water to cook pasta, the only ingredient you add besides water is salt, make the water taste like sea water and that is the correct amount of salt you should add.
2-The pot with water should be bigger than the amount of pasta you have, your pasta should have plenty of room to "swim" in the pot.
3-Wait for your water to come to a full boil before you add your pasta.
4-Cook it until al dente and finish it by placing the pasta in a pot with the sauce, this way the pasta absorbs some sauce and coat itself with it plus it prevents from sticking. 
5- Carbohydrates are good for you, they provide energy, please don't see them as your enemy.
6- Enjoy your pasta with love and affection =)


Trust the food you make and not the ones that comes in boxes, the earth and your body thanks you for that!

Ingredients:
1 cup all purpose flour
1 cup semolina flour (or only all purpose flour)
pinch of salt
3 eggs
2 tbsp olive oil
3 tbsp water 
Storage tips:
You can place it in an airtight container and leave it for up to a week in your refrigerator sprinkled with semolina flour.

Music list:
Gotye- Somebody that I used to know
10 anos de Toquinho e Vinicius- Pot Pourri N01
Miike Snow- Paddling out
Chico Buarque- Ate o fim

21 comments:

  1. Hi, Raiza, thanks for the video. Now I can cook my own pasta.. I really enjoy your blog .. your recipes are simple and very tasteful. I also enjoy your explanation of the food chemistry.. it's awesome.
    I just don't think it's fair to make negative comments about industrialized food in general.. there are many companies offering good food for people that can't, or just aren't willing to, make their own pasta.. anyway, that's my opinion .. love the blog!

    ReplyDelete
  2. Oi Thiago, bem, acho que é brasileiro, ne? Entao vou escrever em portugues =)
    Eu concordo com voce mas acho meu papel alertar as pessoas do que elas consomem quando compram produtos industrializados, apenas isso.
    Isso aqui é um lugar democratico pra trocar ideias e adorei voce ter exposto sua opinião.
    Como um site de culinaria sempre vou incentivar o "handmade" mas cada um sabe como dosar isso em suas vidas.
    Um beijao

    ReplyDelete
  3. Awesome video!
    It seems so simple I'm excited to try making fresh pasta! :) Plus making it handmade looks like a bit of exercise too hehe

    ReplyDelete
  4. Spot on! Everything you wrote is so true, from how we cook pasta here in Italy (I have only attempted it a few times and had a little trouble getting it thin enough) to eating in a way that makes your body happy (carbs included)!

    ReplyDelete
  5. Hi, I love your videos! However I can't view this one on my iPhone. When I click on it I get a message saying that the publisher of this video does not allow playback on iPhone. Arghhh!!!

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  6. Eu gostei muito do seu vídeo e eu adoro fazer minha própia pasta também. Obrigada pelo vídeo.

    BTW, "orecchiette" is pronounced "oh-rec-kee-eht-teh" (phonetic spell out is based on U.S. English pronunciation). In Italian, the "ch" is pronounced like an English "k" and the "ci" is pronounced like an English "ch".

    Eu espero que isso te ajude e que você possa me entender.

    ReplyDelete
  7. Actually this is only when I try to view it thru you tube, not on your blog. Something must happen when you upload onto you tube.

    ReplyDelete
  8. Love love your videos! Best wishes

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  9. Hi , thanks for video
    i well try your recipe for dinner today ..
    sure it will be delicious < hahaha

    thanks again.

    ReplyDelete
  10. I know this isn't relevant to the food, but what kind of lipstick are you using? I love it! It looks great on you!

    ReplyDelete
  11. I've made this twice now, about to make it a third time. It's delicious and thank you for showing people that you don't need pasta rollers when a rolling pin works just fine. It's really delicious and works perfectly, I will never buy fresh pasta again. Only make it :)

    ReplyDelete
  12. Olá Raiza,

    descobri seu blog por acaso. Agora não saio dele. O seu blog é muito bom, você é legal e suas receitas são de dar água na boca. Gostei muito de você ter participado do Masterchef. Assisto no Discovery outras versões.

    Tomará que seu blog seja descoberto por outras pessoas e que você se torne ainda mais famosa.

    Abraços, Emílio, MG - Brasil

    ReplyDelete
  13. Oi Raiza, quanto esta receita rende?
    beijos

    ReplyDelete
  14. Hi, Raiza,
    I love your recipes. I want to know a thing: Can we use other thing in the place of the semolina flour?
    I'm waiting your answer.

    ReplyDelete
  15. Really, I am going to try pasta recipe this weekend.

    mission impossible jacket

    ReplyDelete
  16. Raiza, aaaaaamo seu blog, e seus vídeos!
    Tem alguma dica para secar a massa?

    Abraços e Sorriro
    Gabi

    ReplyDelete
  17. Hey raiza!! I tried the recipe with only all purpose flour and it turned out a little too sticky. I had to add almost another cup of flour to get it a little drier. Any idea what needs to be reduced out of the wet ingredients? Can't wait to taste the end result!! Thanks for the recipe!! Love from Dubai!!!!

    ReplyDelete
  18. I love Dulce Delight! I have a question: Can you process the dough in a high-speed blender or food processor instead of kneading? Thanks!

    ReplyDelete
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