Výroba vlastních domácích těstovin má něco do sebe. I když volba sušených (v obchodě zakoupených) těstovin není nikdy špatná, neexistuje nic, co by poskytlo stejný zážitek jako výroba čerstvých těstovin od samého začátku.
Tento průvodce vás uvede do světa čerstvých těstovin a poskytne vám potřebné ingredience a postupy, informace o skladování, vaření a odpovědi na některé časté otázky. Nabízíme také výběr chutných receptů, které můžete sami vyzkoušet, abyste mohli experimentovat s výrobou těstovin, jakmile zvládnete základy.
Proč dělat domácí těstoviny?
Výroba vlastních domácích těstovin je jednou z těch věcí, které se zpočátku mohou zdát, že vyžadují určité úsilí, nicméně mnozí se shodnou na tom, že jakmile se naučíte, jak na to, odměna vždy převáží.
Naučit se připravovat čerstvé těstoviny je pro každého gurmána nesmírně obohacující a zanechává to ve vás velký pocit hrdosti – zejména když vidíte, jak si členové vaší rodiny pochutnávají na misce s ravioli, tortelli nebo špagetami, které jste připravili.
Je zde také opravdové potěšení z procesu výroby. Je to jeden z těch relaxačních a terapeutických zážitků, díky nimž je vaření tak obohacující, a navíc si osvojíte celou řadu nových kuchařských dovedností.
Jakmile zvládnete základy, můžete začít více experimentovat a bavit se.
Kromě standardního receptu na těstoviny můžete být kreativní, protože domácí kuchaři používají různé přírodní ingredience, které těstoviny obarví do různých barev. Těstoviny jsou černé díky inkoustu z kalamárů, zelené díky špenátu, oranžové díky rajčatovému protlaku a zářivě fialové díky červené řepě.
Přidání těchto ingrediencí do těsta vám také umožní vyzkoušet různé chutě. Vyzkoušet můžete také:
Čerstvě nasekané bylinky, jako je bazalka, petržel nebo máta
Mleté koření, například kurkuma, chilli vločky nebo paprika
Pečené papriky
Kakaový prášek
Tím vaše kreativita nemusí končit, protože můžete vyzkoušet i různé tvary těstovin. Od dlouhých proužků tagliatelle nebo fettucine, až po složitější vzory fusilli, casarecce nebo silatelli.
Ein weiterer Grund für die Zubereitung deiner eigenen Pasta ist, dass du die Zutaten, die du verwendest, selbst bestimmen kannst. So kannst du mit verschiedenen Mehlen experimentieren oder Eier von deinem Lieblingsbauernhof in der Nähe verwenden. Wenn du neue Aromen oder Farben hinzufügst, kannst du diese auch von einem zuverlässigen Lieferanten oder sogar aus deinem eigenen Garten besorgen.
Zutaten für selbstgemachte Pasta
Wenn es um selbstgemachte Pasta geht, gibt es zwei große Vorteile von frischer Pasta: Du brauchst nur drei Hauptzutaten: Mehl, Eier und Salz. Wahrscheinlich hast du sie schon in deinem Schrank oder Kühlschrank.
Verschiedene Rezepte erfordern leicht unterschiedliche Zutaten, wie du an den folgenden Rezepten sehen wirst. Einige Rezepte erfordern zusätzliche optionale Zutaten wie Olivenöl (das auch dazu beitragen kann, den Teig zu binden) oder Grieß.
Für einige Rezepte wird ganz einfach normales Mehl verwendet, während andere die Verwendung von Mehl „Typ 00“ empfehlen. Es handelt sich um ein feines, weißes italienisches Mehl, das speziell für die Zubereitung frischer Pasta verwendet wird. Es wird in den meisten großen Supermärkten verkauft, aber auch dein Lieblings-Italiener oder Online-Lebensmittellieferant hat es im Angebot.
Mehrere Personen beginnen auch mit dem Mischen von Mehlen zu experimentieren. Beispielsweise macht eine Mischung aus „00“- und Grießmehl die Pasta robuster als die Verwendung des zarteren reinen „00“-Mehls. Je nachdem, welche Art von Sauce du verwenden möchtest, solltest du vielleicht eine andere Kombination ausprobieren.
Homemade pasta equipment
As with many things in cooking, many basic methods only require minimal equipment, but using the right kitchen appliance will make things quicker and easier.
To make homemade pasta completely by hand you simply need a large cutting board, a fork, a rolling pin, some reusable wrap, and a sharp knife.
Taking this step further, you can use a mechanical pasta maker to help you roll the pasta dough to the required thickness.
To help speed up the dough-making part of the process is to use a food processor, rather than the fork method.
And another option which really helps you make your dough simply is to use a stand mixer. Not only will you be able to speed up the process of mixing the dough, but there are also a wide range of useful pasta attachments, including shapers, rollers and cutters.
A final optional piece of equipment is a pasta drying rack. These are typically wooden and look great in your kitchen with ribbons of fresh pasta drying on them.
How to make pasta in a stand mixer
Using a stand mixer means you will save time and effort, plus make less mess in your kitchen than if you just do it by hand.
How to make pasta in a stand mixer
Here are the steps to follow:
1. To start, fit the dough hook to your stand mixer and add the ingredients into the bowl (depending on your pasta recipe)
2. Next use the speed setting 2 and mix for about 3 minutes. You are looking for a mixture that looks crumbly but is still moist. If it seems a bit too dry, then add a tablespoon or two of water, and if it seems too sticky, then add a little extra flour
3. Remove the mixture from the bowl, put it onto a floured large board and then knead it by hand until it becomes a smooth dough
4. Use your hands to form a ball, wrap the dough and let it rest at room temperature for at least 15 minutes (although this can be up to 2 hours if you need to do something else in the meantime)
5. Now it is time to turn your dough into pasta sheets. Start by rolling it out with a rolling pin into a flattened oval disc shape. Then take your flattened disc and feed it through the stand mixer pasta roller attachment, roller, changing the setting from 1 to 6 or 7 to get the right thickness (this is typically between 1-2mm). It can be rolled by hand or using a manual machine but once you’ve used the attachment on your mixer, you’ll realise how much easier it is. Alternatively, you can continue to roll it by hand
6. Once you have rolled out the pasta sheets, it can be cut into different widths to make lasagne, spaghetti, trenette or fettuccine using the different pasta cutters, or if you wish, you can cut by hand. It can also be used to make filled pasta such as ravioli or tortellini.
7. The last step is to dry the pasta for around 30 minutes, using a pasta rack or creating ‘nests’
How to make pasta by hand
An alternative to using a stand mixer to make your pasta is to do it all by hand.
To do this:
1. Take your flour and create a mound on your board or work surface. Make a well in the centre and add the remaining ingredients to the flour, using a fork to break up the eggs in the process
2. Use your hands to combine the ingredients until you have a rough ball of dough
3. Knead the dough until it becomes smooth – this might take around 8-10 minutes, which is longer than if you had used a stand mixer
4. Wrap the dough and leave it to rest at room temperature for around 30 minutes
5. Cut the dough into pieces (depending on how much you have made), then take each one and use a rolling pin to flatten it out to a thickness of between 1-2mm
6. Use a sharp knife to slice it into ‘ribbons’ of different widths, depending on the type of pasta you want to make (for example, tagliatelle, pappardelle or fettuccine). Dust these with some flour to prevent them sticking
7. Finally, you need to dry your pasta, using a specific rack or by creating individual ‘nests’
How to cook fresh pasta
Now you have made your pasta, it’s time to get cooking so you can enjoy it.
The key to remember with cooking fresh pasta compared to the dried equivalent, is that the length of cooking time is much shorter.
Depending on the thickness, it can cook in as little as 15 seconds, with many pasta types being ‘al dente’, what you should be aiming for, in around 2-3 minutes.
To cook your pasta, simply add it to a large pan of salted boiling water. Add the pasta, stir gently and bring it back to the boil. Then start timing your required cooking length.
Once cooked, drain the pasta immediately and serve as soon as possible.
Storing fresh pasta
As the name suggests, fresh pasta is best consumed soon after you have made it. You should put it into an airtight container and cook it within two days.
The good news is you can freeze uncooked fresh pasta for up to one month.
Once cooked, it’s likely to still be good the next day, if you’ve found you haven’t eaten it all or ended up making too much for one meal.
As the name suggests, fresh pasta is best consumed soon after you have made it. You should put it into an airtight container and cook it within two days. The good news is you can freeze uncooked fresh pasta for up to one month. Once cooked, it’s likely to still be good the next day, if you’ve found you haven’t eaten it all or ended up making too much for one meal.
Making your own fresh pasta means you can re-visit some of your favourite dishes or start to create your own family favourites. It also allows you to really put your creative skills to the test with lots of flavours. And this creativity gets even more exciting when you consider the huge variety of fresh pasta recipes you can try and enjoy.
Ranging from a simple classic like a spaghetti bolognaise to the more complex prosciutto, ricotta and parmesan tortelloni with pea pesto, pasta recipes are flexible and offer numerous meat-free options.
Here is a small selection of our favourites:
Carbonara
Spaghetti alla carbonara is another classic pasta recipe. It sees fresh spaghetti combined with tangy Parmesan cheese, smoky pancetta and eggs, plus added flavour from garlic, black pepper and olive oil.
This is a lasagne recipe with a difference. The often-used beef ragu sauce is substituted here with the main ingredients of chicken, butternut squash and green pesto.
This recipe not only stands out for the beautiful combination of scallops, chilli, garlic and olive oil, but also for the vibrant black colour of the pasta, courtesy of the squid ink. Fettuccine is the pasta of choice here for this dish.
This is a recipe for lovers of stuffed pasta, with a winning combination of spinach and ricotta cheese. What really brings this dish to life is the hint of grated nutmeg and the chopped sage leaves.
Another recipe with pasta parcels, but this time the pasta ravioli and the filling combines white crabmeat, ricotta and breadcrumbs. Flavours include lemon, parsley, dill and sage.
This article has hopefully given you lots of information already about making your own pasta, however below is a summary of the key frequently asked questions that you might have.
Which flour is best for making pasta?
It is widely accepted that the best type of flour for making fresh pasta is ‘00’.
This is a white flour and the double zero refers to the coarseness of the texture – single zero (‘0’) flour is coarse and triple zero (‘000’) is fine, with ‘00’ being in between these.
As mentioned above, you can find ‘00’ flour widely these days in major supermarkets, Italian delis and specialist food stores, and in online food stockists.
Solltest du für deine frische Pasta Eier oder Wasser verwenden?
Sofern du nicht gerade vegane Pasta zubereitest, sind Eier die beste Wahl, da sie der Pasta Feuchtigkeit verleihen.
Eier tragen zur Bildung von Gluten bei, das für eine gute Struktur und Form sorgt, und Fett, das dazu beiträgt, dass der Teig glatt und seidig wird.
Es gibt einige Rezepte für frische Pasta, bei denen Wasser anstelle von Eiern verwendet wird. Sie stammen offenbar aus der Zeit der Rationalisierung nach dem Zweiten Weltkrieg, als Eier Mangelware waren.
Valg af den rigtige pastaform
En af de fantastiske ting ved pasta er de store variationer af former, som den kan laves i. Det betyder, at du kan have timevis af sjov i køkkenet med at eksperimentere.
For at matche den rigtige pastaform til den rigtige sauce er der nogle generelle retningslinjer, der skal følges:
Pastaform
Pastatype
Ideel sauce
Lang og tynd
Spaghetti, linguine, vermicelli, bucatini, englehår, reinette og fideo
Pastamaskine-tilbehør til madmixere er virkelig nyttige, da de nemt kan hjælpe dig med at skabe en række forskellige former.
Can you freeze uncooked fresh pasta?
Uncooked fresh pasta can be frozen if you need to.
Once you have made it, let it dry out for about 15-30 minutes and then store it in an airtight box in the freezer. Alternatively, you can freeze the dough before rolling and cutting, ready to bring out to create an easy, yet impressive meal whenever you need it.
Like most frozen foods you want to consume it as soon as possible, so many people suggest it should not be frozen for any more than a month.
You can defrost it for a few hours in the fridge, although some people do cook it from frozen. Just keep an eye on the cooking times as it will need a bit longer, but you don’t want to overcook it.
Ready to make your own pasta? Get started with Kenwood.
Making your own fresh pasta is one of those skills to learn that is hugely rewarding and allows you to experiment with a wide range of shapes, colours and flavours.
There’s a bit of learning involved, especially at first, but using equipment like stand mixers make the whole process easier and quicker.
And there is an exciting variety of recipes to try and more importantly enjoy eating. Some others to tempt you include:
