Flour, Egg, Salt, and Oil~ Pasta can be easily made by hands, at home, by self or with others, and have fun to make in different shapes.
I like pasta, it’s a basic form of both the “simplest” and the “most delicate” cuisine in the world.
We’re going to explore 3 things together: (a) the ingredients, (b) 5 simple steps in pasta dough making process, and (c) 5 simple pasta shapes. It’s so easy! I wish you enjoy this video and the recipe! Have fun~
Handmade Pasta｜in 5 Simple Shapes｜Without Using Pasta Machine｜Dough Basics
| item | weight | cups or spoons | weight % to flour |
| bread flour | 300g | 2 cups | 100% |
| whole egg | 180g | 3 eggs | 60% |
| olive oil | 27g | 1/8 cup | 9% |
| sea salt | 2.5g | 1/2 tsp | 0.8% |
| reference | 1 cup = 250ml | 1 tbsp = 15ml | 1 tsp = 5ml |
FORM FLOUR WELL
- put all bread flour on a working surface
- make a flour well in the center
ADD WET AND DRY INGREDIENTS
- crack 3 eggs in the well
- add oil
- add salt
MIX ALL TOGETHER
- use a fork, whisk from the outside to the inside of the well
- mix all the ingredients
- stir until it forms a thick paste
- use a scraper to help mixing
KNEAD THE DOUGH
- stretch and fold, knead for 8 minutes or longer until it’s all incorporated, not sticky
- when the dough become soft, smooth, and elastic, have it covered or wrapped
- let the dough rest for 30 minutes, and it’s ready to make pasta in any kind of shapes
DIVIDE AND FLATTEN
- divide the dough into 2 to 4 smaller portions
- use a rolling pin, flatten the dough, make it as thin as possible, for instance, about one-eight of an inch thin (0.3 cm)
- sparkle some flour to prevent sticking during the process
DIFFERENT TYPES OF PASTA
- taglierini (long, flat, and thin shape)
- tagliatelle (long, flat, and a bit wider shape)
- farfalle (butterfly shape)
- fusilli (spiral shape)
- macaroni (small tubular shape)
nadia lo 