The exercise began with a show and afterward the ball was in our court to wear our covers and hair nets (not my best look!) and stall out in. Each pair of understudies were doled out a volunteer to walk us through the procedure bit by bit. It was superb to see that Italian's are so energetic about nourishment, and sharing their insight, that nearby women routinely surrender their opportunity to assist at the school. Just as learning the right systems and formula, we shared a great deal of chuckles.
Zero, zero or 00 flour (at times known as Italian flour) is finely ground flour utilized for making pasta and pizzas. This mixture can be utilized to make a huge number of various pastas, a couple of which are appeared in my video.
- 100 g of zero zero flour
- water
- 1 egg
Instructions
- How to make fresh pasta
- Pour the flour out in a mound on your work service.
- Make a crater like a volcano in the mound and crack in the eggs
- Slowly mix the flour and egg to form a dough.
- Knead the dough as shown in the video below, leaving it to stand for 15 minutes, wrapped in cling film, before rolling it out and cutting your pasta shapes.
- Zero, zero or 00 flour (sometimes known as Italian flour) is made from coarsely ground durum wheat. The same dough is used to make a multitude of pastas, a few of which are shown in the video.
- How to cook fresh pasta
- Bring a large pan of water to the boil. Add a drizzle of olive oil (to stop the pasta sticking).
- Add the pasta, keep the water boiling and stir occasionally with a wooden spoon.
- Cook the pasta until it tastes right.
- This will usually be about 5 to 7 minutes depending on the shape and thickness. For really fine pasta it maybe just a couple of minutes. Don't rinse the pasta unless you are using it in a salad or keeping it to be used for later.
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