Making Pasta Tips for You

Pasta made at home is the very real basis for all real Italian dinners and trying to learn how to make the greatest home made pasta can seperate the wheat from the chaff, as it were, seperating you as a good chef or a great chef! Following the tips of the pasta making professionals - the wonderful Italian people, is by far the best method by which you are able to produce super pasta in your kitchen every occassion you make it!

A pasta machine is the best thing that any serious or budding chef can buy and the Imperia pasta machine is well known for being one of the best of it’s kind. However, the pasta can be rolled and shaped very easily at home and this brings us to our first “making pasta” tip. Chilling the dough for at least thirty minutes in the fridge will help the gluten “relax” and make it much more elastic, making it much easier to roll and shape.

Making the dough itself can sometimes be a challenge and if you are finding that your dough is too dry or too wet, there are a few things that you could do to resolve the pesky problem. If the dough is too wet, the simplest thing that you can do is to add more flour, but be careful with this as too much and it will become stodgy and rather unappealing. If the dough is too dry however, just add a little more of the egg mixture that you used to make the pasta, and hey presto! Before you know it, the pasta will be of the right consistency and the problem solved!

When you are using a pasta machine to perfect your pasta making technique, never try and save time by missing out a part of the rolling process. The rollers are adjustable on your pasta machine and this is so for a very good reason! The more you put your pasta through the rollers, the more consistent and thin your pasta dough will become, but by missing out on a vital step you run the risk of having lumpy pasta that cannot be salvaged! Do the job right the first time and these risks are eliminated.