Pasta Maker Lasagna
Pasta dough – How?
Little old pasta makers
My aunts typically pasta right on the table. It launched a mountain of flour in the center of the table and make a depression. In depression, they lay eggs and start mixing. In reality, making fresh pasta is so simple. I will give the general recipe and several variations. This recipe is good for all types of pasta as spaghetti, lasagna, spaghetti, linguine, ravioli, etc (requires certain attachments to the pulp mill to cut the dough with the type you want – as linguini). You can throw almost anything into pasta and garlic, spinach, sun-dried tomatoes, etc, but let's make dough and then can spread easily.
Ingredients:
- 2 cups flour (I recommend 00 flour if you can find. It makes a big difference in taste.)
- 3 to 4 eggs large (may be necessary to add the flour depending on the size of eggs.
- ½ teaspoon salt (optional)
- 10 oz spinach (optional depending on whether you want noodles or spinach)
Team
You really need to invest in a pasta maker. Allows you to dilute the paste to specific thickness. But my family always rollers used to make your pasta in the old Italian style. I have experienced with the roller, and honestly, you just do not get uniform thickness to do with the pasta maker (Except for the way Aunt Alice made her pasta – you could get a uniform thickness no matter what, but she was 30 years of experience). Since the last After I wrote this article, I bought a KitchenAid with pasta maker accessories. Could not be happier with it. It blows das boot dough so I show here. I try to get the most out of my dough to a thickness with the establishment of five in case of their own.
Pasta maker
Preparation
If using spinach (do not recommend this for the first time), wash and cook the spinach in a pan with some olive oil. Which wither quickly and should be removed from the heat as soon as it does.
Spinach before cooking
Spinach after cooking
Spinach
Make sure spinach is well drained (squeeze a little if necessary.) If water is not removed, you must add more flour during dough formation. Finely chop spinach.
Mass
Chopped spinach combined with flour, eggs and salt in a bowl and use your hands to knead (single mix). Continue adding flour if sticky. Set aside for 30 minutes once they have formed a dough ball.
Mix the dough
Dough balls
Using machine pasta making
The key to the pasta maker (in addition to the patient) is to get the dough to the point of being soft and not sticky. This may require the flour sprinkled on the ground repeatedly. Run the dough through the pasta maker and add flour if sticky. Keep doing this until which is no longer sticky. It can be frustrating at first (take a look at the photo below).
Sticky dough
Patience
Keep running through the pasta maker until the dough is not sticky and soft. Do not be afraid to add flour to reach the desired point. Once you have dough is not sticky, run through the pasta maker in the greater separation of wheels. Double and execution again. You probably have to do 5 to 7 times before the pasta is consolidated and smooth, no holes.
It is starting to get closer to soften here.
Continue working
You're almost there. You have to start making the space between the smaller wheels and roll the dough through. Times not at this point. Each time you run through the dough, make the space smaller. You should go to where they are in position with two settings on the left to go. For Of course, this varies between manufacturers of pasta, but most require a thin pasta medium (do not take it all the way to the ultra thin unless required very thin pasta).
Manufacture of pasta
It's fun
And you get good practice
Completed pasta
Close for the money
What now
You have two options this point. You can let the dough sit over night so that it becomes hard (make sure it is dry on a lightly floured surface). Lets you save the dough for later use. (I like fresh pasta, so it is rarely this. I've found that you can keep the dough in the refrigerator for up to 30 days. I double the recipe and then put a ball of dough in the refrigerator until you are ready to make noodles. If you're making a pasta as spaghetti that needs to be cut by the manufacturer pulp, it is necessary to let it harden a bit. I'll be writing an article on what these types of noodles later.) Or you can cook the pasta immediately and eat it. Nothing like fresh pasta cooked. Only a few gallons of boiling water with salt and a drizzle of olive oil (use oil if the pasta is cooked fresh to maintain pasta from sticking) and pull the dough for about 6 minutes. If you allow it to dry and harden you may need to cook longer depending on if you like al dente or not.
Pasta Machine: Lasagne and Cannelloni-Manicotti Machine mod. CN/2000
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