Pasta Flashcards
Basic ratio of eggs to flour when making fresh pasta?
1 egg : 100g flour : 1 tsp. oil
What type of flour is usually used for making pasta and why.
‘00’ flour which is high gluten flour that is milled finely resulting in the smooth texture of pasta
Which shapes may be preferred for which types of sauces?
Generally speaking, pasta that has tubes, grooves or hollows (e.g. penne) suits chunkier sauces better whilst longer, flatter shaped pasta (e.g. tagliatelle) is better suited to smoother sauces or flavoured oils.
Explain making pasta
Flour is sifted onto the work surface with a well and the liquids are added then stirred/combined with fingers until a firm dough is formed. Then the dough is kneaded for approx 6 minutes and then rested for 45 mins to 2 hours.
Explain rolling pasta
Set the rollers to widest setting and dust the dough if a little tacky. Roll the pasta out by hand 3-4 times in the widest setting folding it into thirds. Once its all through move the gauge narrower feed through again. Continue until desired thinness. If pasta is too long to deal with cut in half and cover half with cling film.
Explain cutting/shaping pasta
If cutting by hand, lighting flour a work surface, fold each end of the pasta into the middle and keep doing so until it is a more manageable size. Use some flour between the folds if necessary to stop them sticking together. Cut across the folds in the required width.
If using the machine, put on the cutter attachment and feed it through.
Explain cooking pasta and seasoning water
Use a wide, high sided pan or pot filled at least 3⁄4 full with water
Aim for 10g salt/1L water as a guide to water that is as salty as the sea.
The water should be at a fairly rapid boil to prevent the pasta sticking together when cooking.
Have a tester piece of pasta to check for al-dente doneness.
- Fresh pasta; 2-3 mins,
- Dried pasta; 8-10mins
- Aim for al-dente but with no chalky white remaining in pasta
