Always fancied being a sfoglina? Do not fear- with our help, you’ll be a pasta pro in no time! In this article, we outline everything you need to know, including the key tips, tricks and recipes to get your skills up to scratch. To do so, we’ll be using a little help from our skilled Sfoglina Livia and Michaelangelo, whom you will also be able to find at our exciting new Harrods concession food hall.
The best thing? Making pasta requires very little ingredients, requiring only flour, eggs and a dash of salt- no additives, no preservatives. Just fresh, homemade pasta as dio intended.
Learning how to make pasta is also a great skill to have; as well as allowing you to surprise your friends and family with great tasting food, the process of making pasta is rewarding, it’s romantic and it’s fun! What are you waiting for?
Editor’s Note: This is a detailed post to help newbies and pasta lovers learn everything about making homemade pasta for the first time. From portion sizes, to what type of flour will affect the texture you want, and how egg impacts the elasticity of the pasta.
What tools do I need to make fresh pasta?
Whilst using a machine may speed up the process, our guide takes a more ‘hands-on’ approach, just like “nonna” does in Italy. We recommend the following: To begin, we recommend the following:
- Rolling Pin
- Dough Cutter
- A specialised tool for your intended pasta shape.
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How Ingredients will affect Pasta Texture
Italian cuisine varies widely across its regions, and as a result, so does the ingredients within its pasta. Whole eggs? Yolk-less eggs? Only water? Ingredients to pasta have a considerable impact on the end result. Why not give a selection of recipes a go and let us know how your favourite!
We’ve asked out customers to find out any questions that are commonly asked and if you have any more, please leave a comment below.
Does flour make a difference? Yes, it does!
- 00 flour: Whilst more expensive, the quality of this flour certainly does it justice. Most “00” flour is ground from durum wheat and will have a mid-range protein content of about 11-12%, similar to all-purpose white flour.
- All-purpose flour: This flour can be used to create fresh pasta but the end result is not as soft as 00 flour.
- The gluten in each flour, “00” and all-purpose flour behaves differently. Gluten from durum wheat flour is a little be more strong thus being not very elastic.
- The gluten in red wheat flour is both strong and elastic. Therefore durum wheat flour produces a nice bite within the pasta but is less chewy.
- Semolina flour is not only very high in durum wheat but also has a high content of protein, making it great for making commercial pasta due to the ease of producing gluten in the pasta.
- Don’t forget! Do not use self-raising flour for making pasta or in fact any yeast-leavened baked goods.
“You would call it semolina dough. Semolina dough is made of ⅔ of semolina and ⅓ of 00 flour. Normally it is used in
“It has less
White Pasta (Pasta without egg)
- Water replaces the gluten in the pasta and as a result, increases the chances of falling apart. Using egg in pasta is crucial for increasing its strength, chewiness and allowing the pasta to hold its form rather than falling apart.
- However, the use of egg also depends on the pasta you choose to make. Some pastas, such as Orecchiette, are delicious without egg.
- If you have egg allergies, try your hand at this Orecchiette recipe from In Jennie’s Kitchen.
- Did you know, ‘w
aterpasta’, also known as ‘white pasta’, was popular during the war, due to egg scarcity?
What does Egg White pasta turn out like?
- Egg whites are about 90% water, therefore the pasta noodles have a very similar outcome to using pasta with only water.
- Egg yolk pasta creates a very rich, golden dough which produces the strongest flavoured pasta.
- The yolk is 48% water, 17% protein and about 33% fat
- Using more yolk will produce a stronger, gold colour, with more egg flavour in the pasta producing silkier noodles.
- Only Egg yolk pasta is not encouraged for creating filled pasta as the egg yolk creates a less elastic pasta which in return increases your chances of the pasta falling apart.
- It creates a more elastic pasta, less chewy and great for filled pasta!
Does adding salt or olive oil to pasta affect the outcome?
- Olive oil is great to use with egg yolk pasta in the creation of the pasta, as it will make the pasta more elastic.
- Do not add oil to your pasta cooking pot as this will impact how the pasta sticks together and prevent the sauce from blending in with your pasta.
- Salt is also a must-have addition to the pot of boiling water. Make your pot taste like the sea
- “Adding oil to semolina dough and not to egg pasta, because it increases the elasticity” Chef Livia