طريقة عمل الباستا بالبيت
٢ كوب دقيق
٣ بيضات درجة حرارة الغرفة
قليل من الملح
١ ملعقة طعام زيت زيتون
Making pasta at home is much easier than we think. If you have a food processor, a 15 minute kneading process is cut to 90 seconds. Yes, it IS that simple! And all the ingredients are lying on your kitchen counter. You dump them in, and the processor does all the work for you. So the next time you crave the perfect textured pasta, I urge you to make your own :)
I happen to have a Marcato Pasta Maker. It is the Rolls Royce of pasta makers. If you're planning on buying one, consider Marcato. But of course if you do not have a pasta maker, which I assume most people don't, you can totally make it without one. You simply roll the dough using your old fashioned rolling pin. It is a life saver. You keep rolling until you reach the desired thickness, and then use your knife to cut out strips lengthwise. For Spaghetti..thin strips, for Fettuccini..thicker and so on. No excuse not to try it.
- 2 cups flour
- 3 room temp eggs
- Pinch of salt
- 1 tablespoon olive oil
*In the food processor, throw in the flour, salt and the eggs one by one. Pulsing gently after each egg.
*Drizzle in the olive oil, pulse one last time until it combines, just before it forms into a ball. You do not want to overmix. It is the death of the pasta, like they say.
*It is still slightly crumbly when you take it out of the food processor, but should form a dough if you put some in the palm of your hand and squeeze. (watch video)
*Flour the countertop and drop it on, knead into a ball and cover it completely with cling wrap. Set it aside for a few minutes to rest. I recommend 30 minutes.
*Once it has rested, cut the dough into 4 equal parts. Take one and cover the rest with cling wrap or a slightly damp towel. You don't want the dough to dry, the resulting pasta won't be as neat.
*Flatten the piece lightly with a rolling pin, enough to be able to fit it into the slot of the first setting on your pasta maker. That would be #1.
*You want to pass the pasta sheet through every setting twice until you reach the setting before the last. On mine, I have 6 settings, so my last one will be 5. I don't want it too thin where it starts breaking.
*After the last setting, pass it through the pasta setting. For Fettuccini, use the thick setting. For Spaghetti, use the thin one. Flour them lightly to keep them from sticking to each other.
*That's it really, the pasta is done. You can cook it right away or store it in the freezer. it keeps for 2-3 months... if you can wait that long!