If there is a gastronomy that we all enjoy, it is Italian cuisine. Pasta is one of the most chosen options when we want to entertain our loved ones. We tell you that you do not need to go out and buy them, with few ingredients and in a very easy way you can obtain delicious pasta.
Below we tell you in detail the recipe of Paulina Cocina to obtain exquisite pasta, we leave you to choose which sauce to accompany them with.
A great tip is that you can make them and freeze them for when you want to eat them.
Ingredients: 100gr of flour 000 per person, 1 egg per person, Optional a little salt and 1 tablespoon of olive oil per person-
Process
1.Place the flour and salt in a bowl. Make a hole in the middle and add the egg and oil if you use it. Beat with a fork until it is no longer possible, then we will continue with the hand until everything is united.
2.When everything is integrated, we go to the table and knead for about 15 minutes (to give it atoms!) After that time, we sprinkle it with flour and cover it with a film or towel. We let her rest for about 30 minutes.
3.Now we are going to shape it. We have two options, with a pasta machine, and without a pasta machine. The procedure is the same. It consists of stretching the dough, folding it and stretching it again finer and thinner, interspersing a little flour from time to time so that it does not stick. In the machine, we go down the thickness from the widest to the narrowest. By hand, we are putting more strength into the stick (triceps ameo, triceps full)
4.We already have the dough ready to make the thousand and one homemade pasta! Tip for all the pasta you make: when you finish shaping it, sprinkle it with flour and let it air and dry for about 30 minutes.
Noodles
If you have the machine, we are going to pass the dough very thin and stretched through the noodle rollers. If they did not have a machine, nothing happens, we cut them with a knife to the thickness we want. We can also roll the dough on itself and cut the strips, see what is more comfortable for you.
We let them dry hanging in a noodle dryer (Yes, there is one) half an hour before cooking them.
Lasagna and Cannelloni
We are going to cut the stretched dough into rectangles, we can knead everything that is left over. I leave you here a lasagna recipe so you can see how it turns out!
For the cannelloni we are going to use the same rectangles as the lasagna, it can be a little smaller if you wish. You can fill them with vegetables and ricotta that are amazing!
papardele
For these ribbons or papardele, we roll up the stretched dough like a rug, and cut it into strips of about 2 cm. We unroll the magic of pasta and sprinkle with flour.
Strozzapretti
Cut the same papardele strips into rectangles about 4 cm high.
We rub them between the palms of our hands to give it a shape (it looks good in the video!) and that’s it! They’re like weird tubes.
Farfalle or little bows
Starting from the stretched and thin dough, we cut rectangles of 2cm x 1cm approx.
Using your fingers, press in the center to form the bow. You can just moisten the fingertips so that it sticks well and that’s it!
Orecchiette (ears)
Now we are going to start making pasta from a roll of dough, instead of stretching and stretching the dough, when we have it, we make a roll and from there we give it the different shapes.
For these nice pasta, we cut a few pieces of the roll, about 3 cm long.
With a knife we crush them against the counter and then turn them over.
Gnoccheti
These are the raw sister pastas of gnocchi. We are going to need the gnocchi grater or a very long fork to shape them.
We cut some balls of dough from the roll and pass them through the grater or fork, rolling on themselves.
Fusilli
We are going to knead the roll very fine, and cut pieces of about 4 to 5cm long.
With the help of a thin knitting needle or a metal toothpick, we wrap them from the tip and roll everything over the toothpick to make a corkscrew.
Carefully remove it from the stick and voila. Another option is to pass the edge of the knife along the same roll and apply pressure to wrap on itself.
capeletti
With the dough stretched very thin, we are going to cut it with a round dough cutter. Place the filling distributed among all the circles of dough and close in the middle like a pie and join the ends to achieve the shape of the capeletti.
Another version is to cut squares, if they do not have a round cutter. We fill the same, close the triangle and join the ends as before
Ravioli
We come to the ravioli and you will have two options to make them. The first option is from the stretched dough, place the distributed filling and cover with the same dough. Then we cut the squares with a knife or a ravioli wheel and we are
For option two or god level ravioli, we are going to use an ice cube tray (ingenuity, yes sir!) Place the stretched dough on the ice cube tray, press on each cube so that the dough enters. Now we fill it and cover it with more stretched dough.
We turn it over, secure the edges and cut with a knife or ravioli wheel.
Agnolottis
These are some of the easiest homemade stuffed pastas. We cut discs with the circular pasta cutter, we fill them and close them like a pie without repulgue, you can put a little water on the edges of the filling if the dough is very dry so that they do not disarm during cooking.
Sorrentines
With the same discs that we agnolotis made, we can do the magic of the Sorrentinos. This time we are going to fill a disc, paint with a little water, and cover with another disc of dough.