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Catering equipment information and guides, all the latest offers, industry news and announcements from BuyCatering.com.
A re-introduction to an old friend - Pasta
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Pasta has come a long way in the 2000 years it has been around for. What once started off as a ‘poor man’s’ food has evolved into a culinary medium for a multitude of dishes.
Pasta was originally made with wheat flour and the juice of crushed lettuce, it was the food of peasants who could not afford a stable meal.
With the hot dry climate of Italy, pasta would be dried out and stored on wooden poles away from vermin for future use.
Today pasta comes in various shapes and sizes, but unfortunately it’s lost its homely specialness which made it so famous.
Dried pasta from supermarkets can be bland and puts many people off, particularly children. The texture of pasta has changed too.
Pasta doesn’t have to go the way of the Dodo, and with winter setting in, why not spend a little time in the warmth of the kitchen making your own?
Making your own pasta can be a rewarding experience and you can have fun coming up with different shapes, styles and flavours.
Pasta machines are affordable, easy and safe to operate.
At BuyCatering we currently stock a fantastic stainless steel pasta maker.
This pasta maker features an adjustable roller system with thickness gauge. This will help you roll out pasta to the correct thickness you require. (It’s also great for making sheets of Lasagne!)
Tried cutting ribbons of pasta to make spaghetti by hand? Its near impossible to make them uniform. However this pasta maker has 2 handy cutters built in, you can cut both spaghetti and Tagliatelle ribbons!
Now to try yourself:
Simple recipe for fresh egg pasta.
White “00” flour - 600g
(“00” flour is a finely milled flour that gives superior results, a lighter less tough pasta will be made with this)
Large Eggs – 12 Yolks
(To separate Egg Yolk from the Whites, crack the shell and tip the egg into your hand, slightly open your fingers and let the white fall through)
1. Beat the eggs in a small bowl till smooth.
2. Tip the 600g of flour into your bowl and make a small well (crater)
3. Tip the eggs in and start covering the eggs over with flour
4. Keep folding the flour into the mixture till a ball forms.
5. Remove the ball from the bowl and on a floured surface start to knead the ball
(Kneading isn’t as bad as it sounds, you just need to flatten then fold the end back into the opposing side.)
6. You’ll be able to tell when to stop, when the pasta ball is smooth in appearance and to the touch.
7. Wrap in cling film and rest in a fridge for 30 minutes or so.
We want to hear from you,
What’s your favourite homemade pasta dish?
Posted on November 16th 2011 at 12:20pm
