To make a pasta, we must know the correct ratio of two main ingredient which are flour and egg. the ration are quite simple. all you need is 100 grams of flour for every one number of egg yolk. We add liquid (water or oil) later if the dough you make is too dry to knead it. but if you making above 300 grams, you need a whole egg for the early stage of process and plus you don't need too much liquid for the dough or else the dough will become flaccid because of the present of the white eggs. Below are the ingredient to make the fresh pasta.
- 100 gram of all-purpose flour or semolina flour
- 1 number of egg yolk
- 1 tablespoon of olive oil
- Place the flour on a board. Make a well in the center and crack the eggs into it (Picture 1).
- Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined (Picture 2).
- Knead the pieces of dough together- work it with your hand to develop gluten in the flour (Picture 3), otherwise your pasta will be flabby and soft when you cook it, instead of springy and el dante.
- You will know when to stop – it's when your pasta starts to feel smooth and silky instead of rough and floury. Then all you need to do is wrap it in cling film and put it in the fridge to rest for at least half an hour before you use it (Picture 4). Make sure the cling film covers it well or it will dry out and go crusty round the edges (Picture 5) (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!)
How to roll your pasta (Picture 5):
- First of all, if you haven't got a pasta machine, you can use rolling pin. When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!
- Dust your surface with some flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - roll the lump of pasta dough trough it. Lightly dust the pasta with flour if it sticks at all. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!
- Now it's time to roll the dough out properly, working it trough all the settings on the machine, from the widest down to around the narrowest. lightly dust both sides of the pasta with a little flour every time you run it trough. When you've got got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half length-ways, then in half again, then in half again once more until you've got a square-ish piece of dough.
- Once you've rolled you pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.
- After you cutting or shaping it, rest the pasta for awhile before you boil it.