Fresh pasta and dried pasta are actually
two completely different types of pasta and basically two entirely different
foods. Dried pasta is made from semolina flour, water, and salt. It is not
inferior to fresh, it is just different, and without eggs. The two have different
textures, tastes, colours and many of the pasta shapes are only possible with
dried pasta. Dry pasta gives you that al dente toothsome bite. I find fresh
pasta is softer and fabulous for cream sauces, lasagna and ravioli but for
recipes like Spaghetti, meat sauces and Carbonara, dry pasta is probably best. To each their own I guess.
To make fresh pasta you need:
- 3 large eggs, beaten to blend
- 2 cups all-purpose flour
- 1 Tbsp. olive oil
- 1 tsp. kosher salt
Mix eggs, flour, oil, and salt in the bowl
of a stand mixer with your hands until a shaggy dough forms. Knead with dough
hook until dough is smooth and elastic, about 10 minutes. Cover dough with
plastic wrap and let rest at least 30 minutes.
Cut and roll as desired. This pasta dough
also freezes well.
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