Making Fresh Pasta

Making fresh pasta from scratch is great fun and comes with the added gadget appeal of requiring a pasta machine. Here I am making Fettuccine as an example. The basic rule of thumb is one egg (70g) to 1cup (100grams) of flour. In this example I have used 400 grams of flour so 4 eggs needed. As eggs vary in size the dough may need a little more flour or a little water. When I am making fresh pasta I prefer the dough to be a little on the dry side.

 

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Napoli Sauce – Italian tomato sauce

 

 

The most important step in making a good Napoli sauce is in selecting the right tomatoes. I am sure home grown tomatoes are a great for a Napoli sauce, but I have tried and get the best results by using canned Italian tomato. A wise Italian explained to me to only use canned tomatoes that contain only tomatoes and tomato juice. The theory goes that additional citric acid is only ever added because the tomatoes where not fully ripe when they where canned in order to preserve them. Whether or not this is true by following this tip I have ended up with the best tasting Napoli sauce.

This is a general purpose sauce that can be used with pasta dishes, pizza toping etc… I generally make a big pot full an freeze it in 2 cup quantities so it is always on hand to make a quick pasta e.t.c…

 

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