The ABCs Of Pasta

One of the most basic kitchen needs is pasta.It is versatile as a main dish or as a side. Yet many home chefs have qualms about making their own.Yet this basic is so basic to make.

The mechanics of pasta making was featured in today's New York Times Food section.Samin Nosrat walked readers and pasta lovers through the ABCs. It's pretty easy and can be made with or without a pasta machine. The ingredients are basic, having been used by the best pasta makers for centuries.It's all purpose flour , two large eggs and three egg yolks along with the semolina for dusting on afterwards.It is a matter of mixing and needing to make a manageable dough.You can make it with herbs. This requires a half cup of finely chopped herbs such as parsley, chives chervil, tarragon a d basil in any combination or just use one such as basil. Whole grain pasta is a tasty and healthy alternative.Use spelt, whole wheat or farro sifted in the white flour (match a cup for a cup).Saffron .s big right now and it would be amazing with a sauce of chicken livers, similar to risotto Milanese.It does require a large pinch of saffron ground into hot water to make a saffron tea. The tea then has to be cooled and the eggs whisked in.The flour is then added into make a paste. Green pasta can also be created , simply by adding spinach leaves.They needed to be wilted first and then pureed.

Creating the sheets is super easy and fun if you have a pasta machine.Yet it's also easy if you have to use a rolling pin.It's first lining three baking sheets with parchment paper and semolina. Cut off a quarter of it, rewrapping the remaining dough.Use the heel of your hand to flatten the dough into a circle.Now use a rolling pin to stretch it.Continue rolling it, moving the rolling pin a quarter of an inch after every roll out.The finished sheets can be stacked on top of each other.Just dust each one with the semolina flour before layering. Cutting the sheets is easy and fun, with all the possibilities ahead of you.Invest in a pasta roller if you are planning on making a lot of it.It's just a matter of slicing the sheets The next step is separating and fluffing the noodles and then seprating them into nests.You can also use a very sharp knife. Just remember to cut in half inch increments for tagliatelle and fettucine and three quarters of an inch for papperdelle. Homemade pasta can be refrigerated and even frozen. Store pasta in single layer sheets on a parchment lined baking sheet. Cover with plastic wrap/ For freezing, do the same, with putting nests of pasta on a parchment line baking sheet until rock hard. Then transfer to freezer bags . They can be cooked in boiling salted water for four to seven minutes.

Homemade pasta is not that daunting to make.It's fun an a snap to create.Try it and enjoy.