Pasta: Difference between revisions
From WikiDemocracy
Jump to navigationJump to search
No edit summary |
No edit summary |
||
| Line 419: | Line 419: | ||
The three most commonly used types of flour for pasta-making are all-purpose flour, “00” flour and semola (sometimes called semolina flour in the UK). All-purpose flour does what it says on the tin, so it's perfectly fine to use for making pasta. However, most authentic pasta recipes will recommend either semola or “00” flour. “00” flour is best for fresh pasta recipes that include egg, while semola excels in pasta bianca – fresh pasta made without any egg. | The three most commonly used types of flour for pasta-making are all-purpose flour, “00” flour and semola (sometimes called semolina flour in the UK). All-purpose flour does what it says on the tin, so it's perfectly fine to use for making pasta. However, most authentic pasta recipes will recommend either semola or “00” flour. “00” flour is best for fresh pasta recipes that include egg, while semola excels in pasta bianca – fresh pasta made without any egg. | ||
While a wide variety of flours can be used in pasta making, we do recommend against using self-raising flour as it contains baking powder – which can lead to undesired results when cooking your pasta. | While a wide variety of flours can be used in pasta making, we do recommend against using self-raising flour as it contains baking powder – which can lead to undesired results when cooking your pasta. | ||
=====Pasta Dough Recipe===== | |||
[https://preppykitchen.com/pasta-dough-recipe/ by John Kanell 28/5/22 Preppy Kitchen] | |||
If you haven’t tried fresh pasta from homemade pasta dough, you’re in for a treat! Homemade fresh pasta is much more chewy, bouncy, and rich than boxed dried pasta at the store. It may seem daunting, but it is worth the effort to make fresh pasta at home. You’ll have fresh lasagne sheets, fettuccine, farfalle, ravioli, pappardelle, and more in no time. | |||
