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Dave’s Pasta Piccante

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This is my Pasta Piccante recipe for one person. This is a great meal when I am home by myself. Or if I am after something quick and tasty to eat. Treat the ingredients as a suggestion only.

I made some fresh pasta a couple of days ago. I just needed to cook it, and then I was good to go.

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Making Fresh Pasta

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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.

Making Fresh Pasta

David Rout
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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Course Dinner
Cuisine Italian
Servings 4 people
Calories 116 kcal

Ingredients
 
 

  • 70 gram egg per 100 grams of flour
  • 100 g plain flour per egg

Instructions
 

  • Pasta machine needed, (get a decent Italian one it will last for years)
  • Put flour in a bowl
  • Stir in one egg at a time
  • Mix until uniform large loose crumbs form
  • Knead into a firm lump
  • Divide into pieces ( for 4 eggs pasta split into 4)
  • Set pasta machine to largest setting. Pass through the rollers 12-15 times folding sheet in half each time and turning 90 degrees.
  • If the pasta sheet becomes tacky dust with flour before continuing.
  • Once the pasta has reached a smooth (babies bottom) texture continue to the next step.
  • Without folding this time turn the pasta machine down a notch
  • Continue reducing by one notch until you reach the 2nd or 3rd last setting on the machine (6 on my machine). Passing the increasingly long sheet through the rollers between settings. Again if the pasta becomes tacky give a light dusting of flour.

Notes

Fettuccine
Cut the sheets to the length desired for the noodles, I go for about 20cm.
Dust with flour
Put the sheet through the fettuccine cutter
Dust with flour and lay on tray (I will normally freeze the whole tray, then put the frozen pasta into portion sizes)

Nutrition

Calories: 116kcalCarbohydrates: 19gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 65mgSodium: 25mgPotassium: 51mgFiber: 1gSugar: 0.1gVitamin A: 95IUCalcium: 14mgIron: 1mg
Keyword fresh pasta, pasta from scratch
Tried this recipe?Let us know how it was!

Napoli Sauce – Italian tomato sauce

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The most important step in making a good Napoli sauce is in selecting the right tomatoes. I am sure homegrown tomatoes are great for a Napoli sauce, but I have tried and get the best results by using canned Italian tomatoes. 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 were not fully ripe when they were 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 and freeze it in 2-cup quantities so it is always on hand to make a quick pasta, etc…

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