As an Italian, pasta is close to my heart, I am passionate about pasta and the process that goes into getting it perfect. Pasta making is an involved process where by all the elements need to be just right to get the perfect end product, and I get a lot of enjoyment from imparting some of my knowledge and experience in the pasta master classes that I give.
The perfect pasta all starts with the basics, good quality ingredients are vital in the equation; the correct grade of egg and flour can make all the difference in the consistency of your pasta and turning a good pasta into a great pasta. Time and “TLC” when handling the dough are next on the list in this process to ensure the pasta has the perfect finish when dried or cooked. Here are a few trusty tips I have picked up along the way to ensure flawless pasta being served.
- Don’t make pasta on a cold surface like marble as it will reduce the elasticity of the dough and make it hard to handle
- Make pasta on a dry day as humidity makes the dough hard to handle
- To flavour fresh pasta you can make a puree, 2 to 3 tablespoons per pound of pasta. Mix it with the egg before you add the flour and kneading as usual
- Add salt every time you cook pasta, unsalted pasta is bland, and the water should be as salty as sea water
- Always serve pasta on a hot plate