Introducing home made authentic pasta?

Italians teach you how to make authentic pasta ?

The ingredients to prepare are simple, durum wheat on the left and bread flour on the right.

Please click to enter image description

Duran wheat is kind of like a finer cornmeal

Please click to enter image description

Mix all the ingredients except water. I used a medium-sized egg, shelled 45-50 grams heavy one, so the dough felt dry, and then added a little bit of water one after another, I guess I added more than 10 grams. If you use 60 grams of eggs at home, you should not need to add water, the water absorption of the flour is not the same, we look at the characteristics of the dough to the appropriate amount of increase or decrease.

Please click to enter image description

The dough for the noodles must not be too wet or too dry, just enough to form a ball.

Please click to enter a picture description

Pat both sides of the dough with flour to prevent sticking, and press it on 2 speeds of a pasta press. (If you don't have a pasta press, you can roll it out by hand, it's not very hard to roll)

Please click to enter the picture description

Me, this is the state of the dough after pressing it twice. Press again on 5 speeds.

Please click to enter image description

It came out about this thick.

Please click to enter the picture description

The two sides and then coated with flour, so that the stacked cut will prevent sticking, otherwise the cut noodles can not be pulled apart, all stuck together. In fact, the pasta press at home has a cutter for wide and fine noodles, but I just think it's also very convenient to cut with a knife, so I don't have to rub the head of the pasta press.

Please click to enter a picture description

The sides are not neatly cut off to remove, cut into your favorite thickness. Wide is fettuccine (lasagna), if you want to make taglioni (spaghetti), just roll the pasta thinner and cut it thinner.

Please click to enter a description

Pull the cut pasta apart, sprinkle with flour, and hang it up to dry, or wrap it individually and freeze it.

Please click to enter image description

One **** makes these and they're ready to go when you want pasta in a few days?

Please click to enter the picture description

Often students ask which pasta press is used, so I took a picture to give you a reference.

Please click to enter the picture description

Brand: Italy's MARCATO, model ATLAS 150. there are also 180, wider, I can't buy here on Amazon.

Please click to enter the picture description

Tips

With or without a pasta press you can do it, the key is the ingredients and ratios, which can be so much better than the dry pasta in the supermarket.