Speaking about the pasta that we made, here's the process of making pasta.
Julia and I made this pasta about a month ago. It was a lot of work but it was worth it.
All you need to make pasta is flour, eggs, salt and patience!
Our eggs came from the garden chickens, patience was a little harder to find.
We made our pasta the old traditional way, mixing it by hand.
Started out by shaping the flour into a volcano and slowly pouring the mixed eggs in the middle
being careful of not to destroy any walls of the volcano, or else you have a big mess of eggs. Trust me on this.
This is where patience comes in
Once the eggs and flower are integrated is time for kneading. Julia was a pro at this - I still need practice, and patience...
The secret of kneading dough is to use a well floured surface, press and stretch the dough with the heel of the hand, fold over, and rotate 90º repeatedly until your hands are about to collapse
Kneading is important because it mixes together the ingredients and adds strength to the final dough
Once the dough is ready, the rolling begins.
We borrowed this pasta machine from our friend Maria. She got it in Argentina, she claims everybody in Argentina makes their own pasta.
We borrowed this pasta machine from our friend Maria. She got it in Argentina, she claims everybody in Argentina makes their own pasta.
The dough has to be divided into small balls that pass through the machine 7 times, each time at a thiner setting, turning the dough into longer strips.
After that, the strips go through the machine one more time to be sliced.
et voilà we got fettuccines
The dough was still kind of sticky so we carefully hung the fettuccines to dry on a cloths rack
The problem was convincing the cats this was not a toy for them
They look so beautiful no?
After some time drying we were able so safely arrange them for their final drying
Is this beautiful or what?
The next day they were cooked al dente and tossed with sautéd New Zealand spinach, oyster mushrooms and the Moroccan lemons and herbs that I had preserved a few months ago (recipe coming soon)
It was outstanding!
Thanks to our wonderful photographer Steve Pon
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