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Making Fresh Pasta

By 2 Comments

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
Print Recipe Pin Recipe
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!

Pizzelle Italian waffles

By 3 Comments

Pizzelle are a thin Italian waffle. When just cooked the waffles may be bent into various shapes such as cones or tubes. Lets face it, actually finding some where to buy the iron to cook the waffle is half the fun of cooking these. Any importer of Italian kitchen equipment should have these with a range of patterns and sizes. I prefer the low tech approach with a gas stove top and iron but you can also get an electric version.


Heating up the iron

Pizzelle Italian waffles

David
Pizzelle are a thin Italian waffle. When just cooked the waffles may be bent into various shapes such as cones or tubes.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Desert
Cuisine Waffle
Servings 4 people
Calories 205 kcal

Ingredients
 
 

  • 1 egg
  • 32 g sugar
  • 22 g light oil i.e. without a strong flavour
  • rind of 1/2 orange
  • tablespoon vanilla extract
  • 2 teaspoon ginger
  • tablespoon brandy
  • teaspoon anise essence
  • 1/2 teaspoon cinnamon
  • 76 g plain flour
  • 44 g self raising flour

Instructions
 

  • Add all ingredients except flour into a bowl and mix well.
  • Sift flour into bowl and mix into a thick paste.
  • Oil the iron (a light oil spray works well)
  • Heat up the iron on the stove top, turn occasionally to heat both sides.
  • Open the iron and add a tablespoon of waffle paste and return to stove top.
  • Squeeze the iron shut and turn every 30-45 seconds to keep heat even.
  • After a minute open to check colour
  • Tip out onto a cooling rack. (While hot they may be moulded into shapes)

Nutrition

Calories: 205kcalCarbohydrates: 31gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 41mgSodium: 17mgPotassium: 52mgFiber: 1gSugar: 8gVitamin A: 60IUVitamin C: 0.1mgCalcium: 13mgIron: 1mg
Keyword Italian dessert, Pizzelle Italian waffles, Traditional waffle cookies
Tried this recipe?Let us know how it was!

For a slightly different Pizzelle erecipe see Laura Vital on YouTube