HOW TO: make pasta like a pro
Whether you’re touching up the shine on your latest set of wheels or returning the gleam to a jalopy’s ageing paintwork, there are steps you can take to get the most out of your efforts. While professionals use buffing machines, home detailers can get a great result polishing by hand.
1. Choose the right flour
Like all cooking, pasta relies on science and chemical reactions. Depending on their protein levels, flours are classed as either soft or hard. Soft flour, which has less protein, is good for cakes, muffins and biscuits while harder varieties are good for doughs and some pastries. For pasta, all-purpose flour works well, but if you want to take your tagliatelle to the next level, look for tipo 00 – a finer, Italian variety made from both hard and soft wheat. This will help create a strong, durable dough that can be rolled by hand or in a machine.
2. Fresh is best
If you choose to make egg pasta, use high-quality, fresh eggs. This will produce a strong dough that has a good flavour and texture. When it comes to using whole eggs or yolks (or a mixture), there are various schools of thought on what works best. Try a few different recipes and see what you prefer.
3. Machine vs handmade
Food processer, in a bowl, or straight on the table? The choice is yours. If you’re in a rush, toss the ingredients in a food processer. Use the pulse function to bring it all together then tip the dough out on a bench. Knead for about 10 minutes or until the dough is smooth to touch and elastic. Traditionally, pasta was rolled by hand with a large rolling pin. These days, you can buy a machine, which will help you roll the dough nice and thin.
4. Give it a rest
You’ve just mixed two ingredients and kneaded them into submission, so let the dough relax a little. Cover the dough with a tea towel and leave it to rest for at least 30 minutes. If you try to roll it immediately, the dough will tear and not roll smoothly.
5. Get a little fancy
Long pastas like fettucine, spaghetti and pappardelle are probably the simplest to make at home. Once you’re confident with these varieties, expand your repertoire and try hand-shaped varieties like farfalle and orecchiette. Your homemade pasta will be the talk of the town. Buon appetito.
IMAGES: Getty.
Put down that rolling pin
Take a break from cooking and treat yourself. RAA members get a range of discounts and deals at various South Australian eateries. Visit raa.com.au/dining for more info.
