6 Pro Tips For Making Pasta From Scratch
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Pasta is a worldwide popular dish that originated in Italy and is now enjoyed at every restaurant, cafe, and even at home. The art of making pasta is widely utilised these days due to globalisation. What makes pasta a great addition to culinary traditions is its versatility and ability to absorb all the flavours of sauces and aromatic herbs.

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Crafting pasta from scratch is an art form that requires patience, precision, and a deep appreciation for the ingredients. While store-bought options offer convenience, there's an unparalleled satisfaction that comes from rolling out dough by hand and witnessing it transform into silky strands or delicate parcels.

Ratio Check

When crafting pasta from scratch, remember the golden ratio: one egg per 100 grams of flour. This balance ensures the ideal texture and consistency for your dough. Too much egg can make it overly moist, while too little can result in a dry, crumbly mess. Achieve pasta perfection by weighing your ingredients precisely and adjusting as needed. Consistency is key; a well-balanced ratio sets the stage for a delectable pasta experience every time. 

Kneading The Dough

Kneading the dough is the cornerstone of perfect homemade pasta. It's not just about mixing flour and eggs; it's a tactile dance, transforming ingredients into a cohesive mass. Pro tip: start with a well-floured surface to prevent sticking. Use the heel of your palm to push the dough away, then fold it back towards you. Rotate, push, fold, repeat. This rhythmic motion develops gluten, ensuring a chewy texture. Aim for a smooth, elastic ball of dough.

Leave The Dough Resting

An essential pro tip for crafting perfect pasta from scratch is to allow the dough to rest. After kneading, cover it and let it rest for at least 30 minutes. This seemingly small step is crucial, as it allows the gluten in the dough to relax, resulting in a more elastic texture that's easier to roll out. Plus, resting gives the flour time to fully hydrate, ensuring a smoother, silkier dough.

Dry Your Pasta

After shaping, lay it out in a single layer on a lightly floured surface or a drying rack. This prevents the strands from sticking together and promotes even drying. Allow it to air dry for at least 15 minutes or until it forms a thin, leathery surface. This not only prevents clumping during cooking but also enhances the texture, giving your pasta that ideal al dente bite. 

Salt The Boiling Water

Salt not only enhances the flavour of the pasta but also seasons it from within as it cooks. Aim for a tablespoon of salt per gallon of water to mimic the salinity of seawater, where pasta originated. This step ensures your pasta has a depth of flavour right from the start. Plus, properly salted water can make a noticeable difference in the taste of your final dish, elevating it from ordinary to extraordinary.

Freeze To Store

After shaping your pasta, lay it flat on a baking sheet lined with parchment paper. Pop it in the freezer until firm, usually about an hour. Once frozen, transfer the pasta to an airtight container or zip-top bag, ensuring that excess air is squeezed out. This method preserves the pasta's shape and texture, allowing you to enjoy fresh pasta anytime without the hassle of making it from scratch every time.