It is always good to know that the hands sometimes have better memory than the brain itself. This is because they have the capacity of remembering the texture of everything that you create with them, and pasta is one of them! Your hands will remember the texture and alert you if the dough is too soft or wet or must be kneaded longer. Read more to learn how to cook pasta like a chef.
Add Flour to a Mixing Bowl
You can use all-purpose flour for this recipe, but it’s best that you use Italian 00 flour, which is ground extra fine and will give your pasta that silky and soft texture. You can add one part semolina flour to three parts Italian 00 flour. By adding semolina, it will add texture to the finished pasta that is referred to as “al dente”. If you prefer a more silky pasta, using less semolina, and if you want more bite, use more than the usual. For eggs, you can calculate using one egg and 100 grams of flour per serving.
Use Some Eggs
Make a crater at the center of your flour. Crack the eggs and put them in the center where you made your crater. If your eggs nearly reach the top of the mound, you have added enough eggs. This is where it gets interesting. For this step, you can actually experiment using different combinations of egg whites and yolks, check what you like best. There are no wrong recipes here, it is just a matter of preference. Egg whites have high water content and they will provide your dough with a softer texture.
Time to Make Some Dough
Use a fork and beat the eggs in the center of your flour mound and slowly bring flour into egg mixture. When everything is all mixed up, set the fork aside and use your hands. Form a ball with the dough and knead it inside your bowl for about a minute. The dough needs to be wet and tacky. For now this is good because you can always add more flour to wet pasta dough. However, if your dough is too dry, any attempt at adding more floor might end up in a gummy and lumpy mess.
Once you have kneaded the dough enough, allow it to rest. Cover it in a plastic wrap and leave it out at room temperature for around 30 minutes. Allowing it to rest for about half an hour will make it easier for you to roll it out.
Once the dough has rested enough, it is now time to roll your dough and make a log shape out of it. Once it looks like a log, use a sharp knife and cut your dough into ribbons. Spread the ribbons apart using your fingers and they will become noodles.
There you have it, you are now a certified pasta chef! With these tips, you can easily make your own pasta right in your kitchen.