22 May Make your own Italian pasta

Crafting Authentic Italian Pasta from Scratch

Unlocking the Secrets of Italian Pasta

Pasta, a beloved and internationally cherished dish, comes in a myriad of flavors and styles. From the classic Spaghetti al Pomodoro to the indulgent Spaghetti alla Carbonara, hearty Pasta alla Bolognese, and vibrant Trenette al Pesto, Italian pasta offers endless culinary delights. At Giovanni’s Knutsford, we take pride in serving our customers fresh, authentic Italian pasta dishes. In this article, we guide you through the process of creating authentic Italian pasta in the comfort of your own home.

Gathering Your Ingredients

To embark on this culinary journey, you’ll need the following ingredients:

• 1 ¾ cups of All-Purpose (Plain) Flour
• 1 tsp Salt
• 2 – 3 Eggs
• 1 tsp Olive Oil

Creating the Dough

1. Preparing the Well: Begin by placing the flour in the center of a large cutting board or countertop, creating a well in the center of the flour.
2. Adding Wet Ingredients: Crack the eggs into the well, add olive oil and salt.
3. Mixing: Use a fork to beat the eggs, oil, and salt within the well. Slowly incorporate the flour as you beat until the mixture reaches a consistency suitable for kneading. If you’re new to pasta-making, consider mixing the wet ingredients in a separate bowl and then blending them with the flour.
4. Kneading: Once the ingredients are fully combined, start kneading the dough. This step is essential for achieving tender pasta. Knead for 10-15 minutes, using the heel of your palm to roll out the dough with your fingers pointing upwards. Then, use your knuckles and both hands to push the dough back into a ball shape. Add extra flour if the dough becomes too sticky or a touch of water if it appears too dry.
5. Resting the Dough: Once the dough forms a smooth, elastic ball with minimal air bubbles when cut, place it in a bowl, cover it with cling film, and let it rest at room temperature for at least an hour.

Working with Your Dough

1. Dividing the Dough: After the resting period, divide the dough into small, manageable pieces.
2. Shaping the Dough: Take one piece and shape it into a 6-inch cylinder, setting aside the remaining five pieces.
3. Rolling the Dough: Dust both sides of the dough with flour and press the cut side down to create a 3-inch square. Roll it into a 6-inch square, dusting with flour as needed. Continue rolling until the dough reaches 6 by 20 inches, preventing sticking by lifting it frequently. Air-dry the dough on a kitchen towel for about 15 minutes.
4. Cutting Noodles: Starting from the short end, fold the dried sheet at 2-inch intervals to create a flat rectangular roll. Use a sharp knife to cut the dough into 3/16-inch-thick noodles. Unfurl the pasta with your fingers and transfer it to a floured baking sheet.
5. Repeat and Cook: Repeat these steps for the remaining five sections of pasta dough.

With your freshly made Italian pasta, you’re ready to embark on a culinary adventure. If you prefer to leave the cooking to us, we invite you to visit our authentic Knutsford restaurant and savor our freshly cooked Italian pasta.