There are 4 basic ingredients for making fresh pasta, namely flour, water, extra virgin olive oil (EXV), salt, and 5 if you add eggs. The ingredients are very simple, but you can directly feel the most original taste. Therefore, if you want to pursue authentic deliciousness, you must carefully select high-quality ingredients. Let’s take a look at what kind of flour pasta is made from. Basic ingredients for making pasta
Extra virgin olive oil (EXV):
The dough with extra virgin olive oil has a more delicate texture and better ductility, especially For newbies, the dough handling process will be much easier. Although the amount added is small, it is directly related to the aroma and taste. Please choose high-quality olive oil carefully. Extra virgin olive oil has not been chemically processed and is the first oil squeezed out at low temperatures. It has the best aroma and flavor.
Likewise, Italian olive oil will come in different varieties depending on the soil in which it is produced. Basically, just choose the one you like. However, because pasta is a dish with strong local color, if you can choose olive oil made from olives harvested in the region according to the cooking method, it will be closer to the local taste.
Water, salt, eggs:
Fresh water at room temperature is enough. If you have chosen flour produced in Italy, you also want to strictly control the quality of the water. If you don’t care, you might as well buy Italian mineral water. The water in Italy is hard water, so using local water can better highlight the taste of the flour.
The purpose of salt is to extend the shelf life of the dough. However, if the particles are too large, holes will easily appear in the dough when stretching, so please be careful.
The first condition for choosing eggs is freshness. Eggs will affect the color, gloss, texture, and aroma of the dough. If you choose eggs that have been left for too long and have no stickiness, the dough will be inelastic. Basically, choose larger eggs. The required weight (grams) will be indicated in this book. You can adjust the number of grams by adding an appropriate amount of egg whites before mixing the egg whites and egg yolks.
Flour:
When making fresh pasta, flour plays an important role in the taste. This book emphasizes authentic taste, so it contains authentic Italian recipes and uses Italian flour. Nowadays, more and more people are interested in making pasta or pizza, and flour imported from Italy can be purchased in many places. However, the classification criteria of Italian flour are different from our general understanding, so you need to pay more attention when purchasing.
Domestic flour is classified according to "type" and "grade":
"Type" is classified according to the difference in raw materials and protein content. Basically, there are "high-gluten", There are three types: "medium-gluten" and "low-gluten". In terms of raw materials, "high-gluten flour" is made from hard wheat; "low-gluten flour" is made from soft wheat. (There is also a kind of flour made from hard wheat, but it has less protein than high-gluten flour, called "quasi-high-gluten flour"), which is somewhat similar to French bread flour.
On the other hand, "grade" is classified according to the proportion of ash content. Ash refers to the mineral content contained in the outer skin or germ. The closer to the center of the wheat endosperm, the less ash content and whiter the flour color. The ash content of flour ranges from low to high, and is divided into "first-class", "second-class", "third-class" and "powder". Generally, what we buy in the store is "first-class flour". The classification method of Italian flour
In Italy, the distinction is based on the degree of wheat refinement. From high to low, it is divided into "No. 00", "No. 0", "No. 1", "No. 2", Whole wheat flour. This classification method is actually very similar to the method of classifying by ash content. However, the properties of wheat vary depending on the type, and the protein content is also different. Therefore, even if it is the same No. 00 flour, the protein content may be high or low. Be sure to check the flour label to make your selection.
No. 00 flour
Flour specially used to make pasta and gnocchi.
Soft wheat No. 00 flour (Caputo) which is very popular in Italy
In addition to noodles, it can also be used to make bread, tarts, etc. Soft wheat No. 00 flour (Caputo) has a wide range of uses 00 All-Purpose Flour/Caputo)
Top-quality flour using organically grown wheat and ground using traditional stone mortars (organic stone mortar flour/MulinoMarino)
Duran Wheat Flour
A fine flour made by milling durum wheat twice, suitable for pasta and bread. (Durum Flour/Caputo)
It is time-consuming and labor-intensive, and carefully selected flour is ground carefully using a stone mortar. (Duran stone flour/Mulino Marino)? Three basic types of Italian dough
No. 00 flour + egg liquid:
Main eating areas: northern to central Italy
Features: It has a soft texture but retains bite, suitable for stuffing.
Pasta names: rolls, ravioli, ravioli, half-moon dumplings, priest hat dumplings, flat noodles, ribbon noodles
Duran wheat flour + water:
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Main eating area: Southern Italy
Characteristics: Elastic and chewy slightly hard dough, suitable for making short noodles of various shapes.
Pasta names: macaroni, twist noodles, fisherman noodles, spiral noodles, cat ears noodles, walnut-shaped noodles, roll noodles, pod noodles, conch noodles, cuttlefish ring noodles, bowknot noodles, twist rings Noodles, rat tail noodles
No. 00 flour + durum wheat flour + egg liquid:
Main eating area: central Italy
Characteristics: bite and elasticity It has both taste and texture, and is suitable for making wide and flat noodles.
Pasta names: lasagna, wide-band noodles, shredded pappardelle, wide noodles (Nastri), pizza noodles (you can also add egg wash) Basic method of kneading dough
In the process of making pasta, kneading the dough is an indispensable and important step. Although the method will differ depending on the type of flour or formula, the basic method is the same (this article introduces the dough kneading method using No. 00 flour, durum wheat flour, and adding egg liquid). The key is to quickly knead the ingredients into a ball, then repeatedly push the dough with your palms close to the edge as if you are pushing away clay, and finally press while rotating the direction of the dough until the surface is smooth. When kneading the dough, your hands must not be stained with other powders and must be kept clean.
The pursuit of handmade fresh pasta is full of bite, elasticity and solid texture. If you throw or stretch it from time to time during the kneading process, it will destroy the gluten of the protein and cause the dough to lose elasticity. In addition, the ratio of flour to water and eggs used will also affect the taste, which can be adjusted according to your own preferences.
Steps for kneading the dough:
1. Pour the flour and salt into the mixing bowl and make a hollow in the middle.
2. Pour the pre-mixed water, egg liquid, and EXV olive oil into the cavity.
3. All materials have been put into the cooking basin. Prick the yolk with your fingertips. Use your fingertips to gently mix the flour and egg mixture together.
4. Use your fingertips to quickly mix the flour and water.
5. After the flour absorbs water and becomes granular, knead it into a whole piece with your fingertips.
6. Use your fingertips to press the dough toward the inside of the mixing bowl, and use continuous folding to help shape it. After roughly kneading into a ball, press with the base of your palms. When first kneaded, the surface of the dough will feel slightly rough.
7. Place the dough on the work surface, sprinkle some flour on it, and then knead it firmly with the heel of your palms.
8. Wait until the surface of the dough gradually becomes smooth before starting to turn.
9. Knead the dough while turning it 90 degrees for 4 to 5 minutes, until the dough becomes elastic.
10. The surface of the kneaded dough is flat and smooth. Use a mixing bowl to hold the dough upside down to prevent it from drying out.
After resting for 15 minutes, shape the noodles into various shapes.
11. Do not stretch the dough while kneading, otherwise it will easily destroy the gluten and lose its bite and elasticity. ?