C'è qualcosa di davvero speciale nella preparazione della pasta fatta in casa. Anche se l’opzione di pasta secca (acquistata in negozio) non è mai sbagliata, non c’è niente che offra la stessa esperienza di creare pasta fresca da zero.
Questa guida ti presenta il mondo della pasta fresca, fornendoti gli ingredienti e i metodi richiesti, oltre a informazioni su come conservare, cucinare e rispondere ad alcune domande comuni. Abbiamo anche fornito una selezione di deliziose ricette che puoi provare da solo, per consentirti di sperimentare con la preparazione della pasta una volta che hai imparato le basi.
Perché preparare la pasta fatta in casa?
Produrre la pasta fatta in casa è una di quelle cose che inizialmente potrebbero sembrare difficili, tuttavia molti saranno d'accordo che una volta imparato come, la ricompensa supera di gran lunga gli sforzi
Imparare a preparare pasta fresca è un'esperienza molto gratificante per tutti i buongustai e ti lascia un grande senso di orgoglio, soprattutto quando vedi la tua famiglia o i tuoi amici abbuffarsi su un piatto di ravioli, tortelli o spaghetti che hai preparato.
Inoltre, c'è un vero piacere nel processo di realizzazione. È una di quelle esperienze rilassanti e terapeutiche che rendono la cucina così gratificante, e inoltre svilupperai una nuova serie di abilità culinarie.
Una volta acquisite le nozioni di base, puoi iniziare a sperimentare di più e divertirti.
Oltre alla ricetta della pasta standard, puoi essere creativo, con chef che usano diversi ingredienti naturali per trasformare la loro pasta in una varietà di colori. Il nero di seppia serve per annerire la pasta; gli spinaci la rendono verde; il concentrato di pomodoro le conferisce una tonalità arancione; e la barbabietola produce un vivace colore viola.
Aggiungendo questi ingredienti all’impasto, potrai anche provare gusti diversi. Altre cose da provare:
Erbe appena tritate, come basilico, prezzemolo o menta
Spezie macinate, come curcuma, peperoncino o paprika
Peperoni arrostiti
Polvere di cacao
La tua creatività non deve fermarsi qui, perché puoi anche provare una serie di forme di pasta diverse. Dalle lunghe strisce di tagliatelle o fettuccine ai motivi più complessi di fusilli, casarecce o silatelli.
Uma justificação final para fazer a sua própria massa é que os ingredientes utilizados são os que bem entender. Isto significa que pode experimentar diferentes farinhas ou usar ovos do seu fornecedor local. E se estiver a adicionar novos sabores ou cores, pode incluir alguns destes ingredientes de um fornecedor de confiança ou mesmo colhidos do seu próprio jardim ou quintal.
Ingredientes para fazer massas caseiras
Quando se trata de fazer massas frescas caseiras, há duas grandes questões a considerar – a primeira é que só precisa de três ingredientes-chave (farinha, ovos e sal); a segunda, é que é provável que já as tenha na sua despensa.
Algumas receitas podem ter requisitos ligeiramente diferentes, como perceberá nas que apresentamos abaixo: algumas delas requerem ingredientes adicionais, como o azeite (que também pode ajudar a ligar a massa) ou a sêmola.
No que diz respeito à farinha, algumas receitas requerem farinha simples de trigo, enquanto outras sugerem que se use 'Tipo 00'. Esta é uma farinha italiana fina e branca usada especificamente para a confeção de massas frescas. É habitualmente vendida em grandes supermercados, mas também por alguns fornecedores de alimentação italiana online.
Há também quem experimente misturar farinhas. Por exemplo, a mistura de farinha tipo '00' e farinha de sêmola torna a massa mais robusta do que se usar apenas a '00' pura. Dependendo do tipo de molho que está a planear usar, poderá sempre experimentar uma combinação diferente.
Equipamento para fazer massa caseira
Como em tantos outros aspetos na culinária, os métodos básicos apenas requerem equipamento mínimo, porém, se recorrer ao equipamento mais adequado, vai tornar tudo mais simples e rápido.
Ou seja, para fazer massa caseira exclusivamente à mão, basta ter uma grande tábua de corte, um garfo, um rolo e uma faca afiada.
Mas se utilizar uma máquina de fazer massas (pasta maker), para ajudar a formar a massa até à espessura necessária, vai simplificar todo o processo.
Com um processador de alimentos é ainda mais fácil.
Mas o equipamento realmente eficiente é o Robot de Cozinha que, além de fazer tudo mais rapidamente, disponibiliza uma vasta gama de acessórios para fazer massas úteis, incluindo moldes, rolos e cortadores.
Um equipamento opcional final é o suporte para secagem de massas, tradicionalmente feito em madeira e com tiras onde se colocam as massas a secar.
Como fazer massa fresca com um Robot de Cozinha
Um Robot de Cozinha representa economia de tempo e esforço, além de gerar menos desarrumação na sua cozinha do que se optar por fazer a massa à mão.
How to make pasta in a stand mixer
Voici les étapes à suivre :
1. Pour commencer, placez le pétrin sur votre robot pâtissier multifonction et mettez les ingrédients dans le bol (selon votre recette de pâtes).
2. Réglez ensuite la vitesse sur 2 et pétrissez pendant environ 3 minutes. Le mélange doit être friable et humide. S’il semble un peu trop sec, ajoutez une cuillère à soupe ou deux d’eau, et s’il semble trop collant, ajoutez un peu de farine supplémentaire.
3. Retirez le mélange du bol et placez-le sur un plan de travail fariné. Pétrissez-le à la main jusqu’à ce qu’il se transforme en une pâte lisse.
4. Formez une boule avec vos mains. Enveloppez la pâte dans du film alimentaire et laissez-la reposer à température ambiante pendant au moins 15 minutes (maximum 2 heures).
5. Il est maintenant temps de transformer votre pâte en feuilles de pâtes. Commencez par l’étaler avec un rouleau à pâtisserie en forme de disque ovale aplati. Prenez ensuite votre disque de pâte et passez-le dans l’accessoire laminoir de votre robot pâtissier multifonction. Resserrez les rouleaux au fur et à mesure de 1 à 6 ou 7 pour obtenir l’épaisseur désirée (généralement entre 1 et 2 mm). La pâte peut être étalée à la main ou à l’aide d’une machine manuelle. Cependant, après avoir testé l’accessoire de votre robot, vous ne pourrez plus vous en passer. Alternativement, vous pouvez continuer à l’étaler à la main.
6. Après avoir réalisé les feuilles de pâtes, vous pouvez les couper en différentes largeurs pour préparer des lasagnes, des spaghettis, des trenettes ou des fettuccines à l’aide des différentes filières disponibles. Vous pouvez aussi les couper au couteau. Vous pouvez également utiliser votre feuille de pâte pour préparer des pâtes farcies comme des raviolis ou des tortellinis.
7. La dernière étape consiste à sécher les pâtes pendant environ 30 minutes, à l’aide d’un séchoir à pâtes ou en créant des « nids ».
Comment faire des pâtes à la main ?
Si vous ne disposez pas d’un robot pâtissier multifonction, cette recette est réalisable à la main.
Pour ce faire :
1. Faites un monticule de farine sur votre plan de travail. Faites un puits au centre de la farine et ajoutez les ingrédients restants à la farine, en utilisant une fourchette pour casser les jaunes d’œuf.
2. Utilisez vos mains pour mélanger les ingrédients jusqu’à obtenir une pâte boule de pâte grossière.
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.
Should you use eggs or water in your fresh pasta dough?
Unless you’re making vegan-friendly pasta, eggs are the preferred option as they give the pasta moisture.
Eggs help to form gluten for good structure and shape, plus fat, which helps to make it smooth and silky.
There are some fresh pasta recipes that use water instead of eggs, which seem to date back to the times of rationing following the Second World War, where eggs were in short supply.
Επιλογή του σωστού σχήματος ζυμαρικών
Το σπουδαίο με τα ζυμαρικά είναι ότι μπορούν να παρασκευαστούν σε μια μεγάλη ποικιλία σχημάτων. Αυτό σημαίνει ότι μπορείτε να πειραματιστείτε περνώντας πολλές ευχάριστες ώρες στην κουζίνα.
Για να ταιριάξετε το σωστό σχήμα ζυμαρικών με τη σωστή σάλτσα, πρέπει να ακολουθήσετε κάποιες γενικές οδηγίες:
Σχήμα ζυμαρικών
Τύπος ζυμαρικών
Ιδανική σάλτσα
Μακριά και λεπτά
Spaghetti, linguine, vermicelli, bucatini, μαλλιά αγγέλου, reginette και fideo
Σάλτσα ντομάτας, μπεσαμέλ ή σάλτσες με βάση το λάδι
Ελαφριές και λείες σάλτσες, συμπεριλαμβανομένης της πέστο
Ζυμαρικά κοχύλια
Conchiglie, pipe rigate, cavatelli
Σάλτσες με κρέμα γάλακτος ή κρέας
Γεμιστά ζυμαρικά
Tortellini, ravioli ή tortelloni
Ελαφριές σάλτσες με βούτυρο και λάδι
Μίνι σχήματα
Orzo, anelli, orecchiette, tripolini
Σούπες, γιουβέτσι, μαγειρευτά ή σαλάτα ζυμαρικών
Τα εξαρτήματα παρασκευαστή ζυμαρικών για κουζινομηχανές είναι πολύ χρήσιμα, καθώς μπορούν να σας βοηθήσουν να δημιουργήσετε εύκολα πολλά διαφορετικά σχήματα.
Μπορείτε να καταψύξετε άψητα φρέσκα ζυμαρικά;
Αν χρειάζεται, μπορείτε επίσης να καταψύξετε τα άψητα φρέσκα ζυμαρικά.
Αφού φτιάξετε τα ζυμαρικά, αφήστε τα να στεγνώσουν για περίπου 15-30 λεπτά και έπειτα αποθηκεύστε τα μέσα σε αεροστεγές κουτί στην κατάψυξη. Εναλλακτικά, μπορείτε να καταψύξετε τη ζύμη πριν την ανοίξετε και την κόψετε, ώστε να είναι έτοιμη να τη χρησιμοποιήσετε για να ετοιμάσετε ένα εύκολο, αλλά εντυπωσιακό γεύμα όποτε χρειαστεί.
Όπως και με τα περισσότερα κατεψυγμένα τρόφιμα, θα θέλετε να τα καταναλώσετε το συντομότερο δυνατόν, γι’ αυτό πολλοί προτείνουν ότι δεν πρέπει να καταψύχονται για περισσότερο από έναν μήνα.
Μπορείτε να τα ξεπαγώσετε για λίγες ώρες μέσα στο ψυγείο, αν και κάποιοι τα μαγειρεύουν όπως είναι κατεψυγμένα. Απλώς προσέξτε τους χρόνους μαγειρέματος, καθώς θα χρειαστούν λίγο περισσότερο χρόνο, όμως μην τα αφήσετε να παραβράσουν.
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:
