Plain pasta dishes3/23/2023 Dust your work surface with a sprinkling of plain white flour. This will prevent any dryness from taking hold. As you will have to roll the dough out in batches, ensure to cover it as you go along with a clean, damp tea towel. After the dough has rested, it is ready to be rolled with either a pasta machine or rolling pin.īefore you start : Freshly made pasta dries very quickly, so it’s important to cut or shape it as soon as possible after rolling. Wrap the dough in cling film and leave it in the fridge for at least 30 minutes.If the dough springs back, this means that the gluten has fully developed and it is ready to rest. Once the ball feels silky smooth, lightly push your finger into it. It will look a little scrappy at the start but don’t let this put you off your dough should come together into a nice, smooth ball after about 5 minutes of kneading. Start to knead the dough together with your hands.Using your fork, begin to incorporate the eggs with the flour until everything is roughly combined.Using your hands, make a well in the centre and crack the eggs into it. Place your plain flour onto a clean work surface.*Note that Chef Roberta uses ‘00’ flour, but this can be substituted with plain white flour, as used in this recipe. Should you need any guidance on how to make your pasta dough, follow along with Chef Roberta as she takes you through the process, step by step. 200g plain white flour (plus more for your work surface)Ĭhef’s Tip: The perfect ratio of eggs to flour is 1 egg for every 100 grams (this amount serves 1-2 people).While Italians prefer to use tipo 00 flour when making the dough, any home cook can just as easily rustle up a fresh batch with the help of their pantry and a bit of plain white flour. Luckily, making pasta from scratch is both satisfying and simple. Today, il bel paese continues to fascinate and inspire with British households consuming an average of 96g of pasta per week, the UK’s love affair with Italian food is far from understated. To make this Easy Tomato Pasta recipe even quicker and simpler, omit the basil, balsamic vinegar and sundried tomatoes.Italy, thanks to its geographic position, has for many millenia been an important crossroads a converging point of different cuisines and cultures. This tomato pasta sauce is also a great recipe to do as a big batch and keep in the fridge or freeze, so you have an even quicker meal when you need it! Why not make double the sauce and use the rest later in the week? Or use the second half of the sauce as a pizza topping or in a bolognese. No sundried tomatoes? Just leave them out, or use sliced black olives instead.Īnd if you have fussy kids (or fussy grownups) who aren’t keen on lumps of vegetables and ‘yucky green bits’, just blitz this sauce up with a hand blender first before adding the pasta. Want to spice things up? Add a teaspoon of dried chilli flakes and/or a teaspoon of smoked paprika. No balsamic vinegar? Try a splash of wine, or a squeeze of lemon juice. No basil? You can use parsley or dried oregano. A few stray veggies lurking at the back of my fridge? I throw them in when the onions have softened – peppers, courgettes, aubergines and mushrooms are all great in this. If I have some leftover chorizo or bacon, I chop them up small and cook them at the same time as the onions. It’s also super versatile…and great for clearing out the fridge. This Easy Tomato Pasta has been my saviour in those sort of situations more times than I care to think about! It’s quick (under 20 minutes), it’s easy, I pretty much have all the ingredients in my fridge and cupboards all the time and I know my kids will eat it without complaint…it’s also a heck of a lot cheaper (and quicker) than getting a takeaway and probably healthier too! You must get those days when your dinner plans fall through, or you didn’t have time to go to the shops, or you get back late, or you forget to defrost something or you just don’t really fancy cooking, right? I know I do! If I get stuck, I always know I can make a great tasting meal (that my kids will definitely eat) in under 20 minutes, using things I always have in my kitchen. This Easy Tomato Pasta recipe is my fallback plan.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |