Fresh pasta made from durum wheat flour
Most pasta made from durum wheat flour has been developed since the sixteenth century with the use of progressively sophisticated machinery. However, some short varieties of this type of pasta can be shaped by hand. This basic dough can also be used to make other shapes such as orecchiette, or trofi.
Farfalle Cooking Recipe
- Preparation time: 40 minutes
- Resting time: 30 minutes
- Cooking time: 5-7 minutes
- 4 cups (14 oz./400 g) durum wheat flour
- ¾ teaspoon (4 g) salt
- Scant 1 cup (200 ml) lukewarm water
- Make a well in the flour on the work surface or in a bowl.
- Add the salt to the lukewarm water and pour it into the well; gradually stir it into the flour, being careful not to let it spill over.
- When all the flour is incorporated, knead the mixture by hand as firmly as possible until it forms a smooth ball (1). Let rest for 30 minutes, covered in plastic wrap.
- Roll out the dough (2) and cut the sheets into strips of approximately 2 ½ in. (6 cm) with a serrated pasta cutter.
- Cut these strips in rectangles of 2½ x 1 in. (6 x 2.5 cm) with a non-serrated cutter (3) or with a knife.
- Pinch the rectangles of dough in the middle to make the butterfly shape (4). Cook them in salted boiling water (5 to 7 minutes) and serve them with cheese sauce or another of your choice.
Did you know?
- Farfalle (meaning butterflies) are called strichetti in Emilia- Romagna,, where they are made with egg pasta with Parmesan and nutmeg added to it.
Cheese and Kerb Sauce Cooking Recipe – Quattro formaggio e erbe aromatiche Recipe
- Preparation time: 10 minutes
- 1 lb. (450 g) of mixed cheeses, e.g. 5 oz. (150 g) Gorgonzola,
- 5 oz. (150 g) Taleggio, and 5 oz. (150 g) Gruyere
- Scant 1 cup (200 ml) whipping cream
- ¼ stick (1 oz./30 g) butter
- 1 cup (5 oz./150 g) grated Parmesan
- 10 sprigs chervil, finely chopped
- 10 strands chives, finely chopped
- 2/3 cup (3 oz./80 g) crushed pistachios
- Put the selected cheese in a saucepan with the whipping cream and butter over low heat until just melted; remove from the heat and season with salt and pepper.
- When the pasta is cooked, mix it into the sauce, and heat through gently.
- Serve directly onto hot plates and sprinkle with Parmesan. Decorate with the finely chopped herbs and the pistachios.
Butter and Sage Sauce Cooking Recipe – Burro e salvia Recipe
This sauce is very quick to prepare and is a classic in Italy.
It complements homemade pasta very well, especially ravioli (see p. 70) and potato gnocchi.
- Preparation time: 5 minutes
- 1 stick (4 oz./100 g) butter
- 10-15 fresh sage leaves,
- chopped Salt
- Grated Parmesan
- Melt the butter over low heat in a saucepan with the chopped sage; season with salt.
- Serve with the Parmesan.
Advice on making fresh pasta
Pasta dough should not be particularly pliant but it should be very smooth. To prepare it, use 1 egg to 1 cup (3 oz./lOO g) jTour. However, medium eggs vary from 12/i oz. to 2 W oz. (53 g to 63 g) and the water content of four can also vary (depending on the ambient humidity and according to its freshness).
It may be necessary to take a few precautions: if your dough does not hold together, even after thorough kneading, it needs more water; add very little water at a time to be sure not to exceed what is strictly necessary. If the dough sticks to your hands and is difficult to knead, it needs more four; add very little four at a time.
- The most suitable surface for pasta making is a pinewood board oiled with cooking oil (olive, sunflower, etc.), and then dried well.
- When you roll out the sheet of dough, rotate it and turn it over regularly to ensure that it does not stick to the counter or board. Also be aware that pasta dries quickly. To roll it out easily, work quickly, adding as little four as possible.
- While shaping pasta, always keep the piece of dough not being used covered in plastic wrap, this will prevent the formation of a crust on the surface of the dough.
- If you roll out the dough using a pasta machine, it is important to put the dough through all the settings so that the rolling is gradual. This helps prevent the dough breaking or tearing.
Various pasta doughs
You can vary pasta by adding colors, flavorings, or different flours to the basic dough.
|Doughs||Bread flour||Other flours||Eggs||Water||Other ingredients||Salt|
|Egg||4 cups (14 OZ./400 g)||4|
|Durum wheat||4 cups (14 OZ./400 g) durum wheat flour||0||Scant 1 cup (200 ml)||1 pinch|
|Egg and mixed flour||2 cups (7 OZ./200 g)||2 cups (7 oz./200 g) durum wheat flour||4|
|Egg and water (or other liquids)||3 ½ cups (12 OZ./350 g)||From 0 to 3, proportionate to the amount of water used*||From 2 cups (200 ml) to 2 tablespoons||Water, wine, beer, milk, vegetable juice, etc.|
|Whole-wheat flour||2 cups (7 OZ./200 g)||2 cups (7 oz./200 g) whole-wheat flour||4|
|Chestnut flour||3 cups (10 ½ OZ./300 g)||1 cup (3 ½ oz./100 g) chestnut flour||2||2½ Cups (600 ml)|
|Buckwheat flour||1 cup (3 ½ oz./100 g)||3 cups (10 ½ OZ./300 g) buckwheat flour||0||Scant 1 cup (200 ml)||1 pinch|
|Colored with wet ingredient (spinach, tomato, nettles, beets, etc.)||2 ½ cups (9 OZ./250 g)||2||2-3 tablespoons (1 oz./30 g) puree|
|Flavored (coffee, cocoa, herbs, spices)||3 ½-4 cups (12-14 OZ./360-390 g)||4||1½-6 tablespoons (1/3-1 1/3 oz./ 10-40 g) powder or finely chopped herbs|
|Black ink||4 cups (14 OZ./400 g)||4||½ tablespoon (8 ml) cuttlefish ink|