My journey with pasta began when I went on my trip to Italy, Sorrento. I have always been into pasta, and have been fascinated by the many various shapes. Here in the UK, pasta is sold as standard in dried forms that are made from durum wheat. However, in Italy, you will find that most restaurants create dishes using fresh pasta and the difference is huge.
Dried pasta is ok if you want to have a quick cheap meal but in comparison to its superior fresh pasta, you will find your taste buds go on a journey. After my trip, I found that I could bring a bit of Italy home with me. There are so many types of pasta and all of which can be made using different types of grain.
Generally, the shape of the pasta depends on the type of dish you are cooking, for example, you wouldn’t find lasagne sheets served with a carbonara sauce. This is simply because the pasta to sauce distribution would not be equal and some parts of pasta may not get covered.
Manual pasta machines tend to be capable of cutting your dough into three types of pasta, these are spaghetti, tagliatelle, and lasagne sheets.
Ingredients (per person)
Plain all-purpose flour (100g)
- Weigh your flour, and crack your egg into it.
- Using a fork, whisk the egg and flour together. Once it has mixed together, empty it out onto your worktop and work the dough with your hands.
- Once you have an elasticated smooth dough, using a rolling pin, roll out your dough. Adding a little flour if the dough is sticky.
- Cut the dough so that it fits in your pasta machine and put it through a lasagne press if it needs rolling out more.
- Put the pasta through your chosen pasta cutter, and then toss it in the air with a little flour.
- Put water in a saucepan and bring it to the boil, add a pinch of salt to the water.
- Cook the pasta for a few minutes until al dente and drain with a sieve and toss with your sauce or serve