14 Mar Pasta 101: Fettuccine Al Nero Di Seppia

I have to be honest about being intimidated to make my first batch of fresh pasta. I youtubed and googled for many recipes and I was still not confident to handle these 3 ingredients together.

    1. 1 cup of All Purpose Flour
    2. 1 Large Egg
    3. 15ml Oil

I know how ridiculously it sounds but I wasn’t sure if I could do this! So instead of doing this myself, I gathered with my friends to do a homemade pasta dinner party. We had so much fun and the result was better than what I expected. I’m not any master of making pasta but the process is not difficult once you have a clue on what you are doing. The recipe is very forgiving and you can’t really do wrong.

On Valentine’s day, Will suggested to try making Fettuccine Al Nero Di Seppia (Squid Ink) together. First of all, I didn’t know where to get squid ink and I only bought dried squid ink pasta before, they didn’t taste anything like squid….So FYI, we found small packets of squid ink (C$3) from a pasta place in Granville Island Market. If you are going to make large servings, I would suggest you to get a full sized jar of it (approx C$15).

Now let’s get started, for making pasta for 2 servings, just reference to the ingredients and measurement above. For larger portions, please double or triple the ingredients accordingly.

Instructions:

1. Put 1 cup of all purpose flour in a big bowl, sprinkle a pinch of salt then use a fork to make the flour like a volcano or well shape.
2. Crack one large egg directly into the well of flour
3. Add 1 Tbs of olive oil to the egg
4. Add 2 packets of squid ink into the well also (optional)
5. Gently whisk the egg mixture and start pulling flour in with fork and with hands after
6. Once all flour are mixed in, the flour mixture should look like the right picture below.
20160222-homemadepasta02

7. Then next to get some real hard work done. KNEAD the dough for 25 mins. It means you have to press down and push the dough forward, fold it in half , turn it sideway, then knead it again. Repeat this step for 25mins. If your dough is too wet, sprinkle some flour on. If your dough is too dry, wet your hands and the dough should stick together back again. Your dough should be not dry and sticky, it should be soft to handle once it’s done

8. Plastic wrap your dough and let the dough rest in the fridge for 30mins.

20160222-homemadepasta03

9. Take the dough out from the fridge. Gently flatten the dough and you can start rolling through your pasta machine. Adjust dial to the widest setting and let it go through 2-3 times. Set to next dial and roll the dough through the machine for 2-3 times, then onto next dial (again for each dial roll your dough for approx. 2-3 times) until the dough is thin enough to get through the second thinest setting.

20160222-homemadepasta01

10. Now you may cut your pasta in any way you like using a knife or the machine.

11. Sprinkle flour on cut pasta and hang them to air dry on a rack for 20mins

12. Bring a pot of water to boil, add a pinch of salt and a tsp of olive oil. Cook pasta in boiling water for 2-4 minutes. Very important you don’t overcook you pasta, start timing for 2 mins and keep tasting until you feel it’s the right al dente texture.

13. Toss pasta with any toppings or sauce you like. I did a very simple white wine pesto sauce and sautéed with mussels, baby squids.

I think I have passed this pasta 101. Fresh pasta is very easy and entertaining to make, hope you enjoy your homemade pasta as much as I do.

一直我都對手工義大利麵非常有興趣,就是下定不了決心自己去學做,寧願付錢到餐廳吃。後來無意之中買了做義大利麵的工具,再沒有藉口不把這個菜學好。一邊看youtube看了十幾次,就是沒信心做得好,雖然材料只有三樣:

1)1 杯麵粉
2)1 隻蛋
3)1 湯羹橄欖油

第一次跟朋友們一齊做,效果很不錯,索性情人節的餐單就跟老公一塊做墨汁手工義大利麵。墨汁在Granville Island 賣義大利雜貨的檔口就買得到,有小包($3),有大瓶 ($15。 建議做4人份量以上所以買一瓶的比較划算。

以上份量是兩人份,如有需要就自行加倍份量調整就可以,步驟都是一樣的。

做法:

1)首先把一杯麵粉跟撒上一點鹽巴放進一個大盆裡面,用叉子挖出一個洞

2)打蛋到洞裡面,同時把兩小包墨汁加進去,用叉子慢慢把蛋發開來,再把旁邊的麵粉帶進去和蛋汁攪勻

3)要繼續用手把麵團和均勻成球狀就可以了

4)   麵團要揉25分鐘,用力把麵團往下壓及往前推,對摺,轉九十度,重複以上動作,一直到麵團柔軟光滑就完成

5)用保鮮紙包好已經揉好的麵團,放進冰箱半小時

6)把準備好的麵團從冰箱拿出來,壓扁一下,厚度能進機器就可以了

7)先把機器度數調到最寬,把麵團壓過去,重複兩三次,再調窄一度,再把麵團壓過去,如是者每一度壓兩到三次,直到大約壓到次最窄的度數就應該差不多了。然後就選依照自己喜歡的麵條造型過機器,或者索性用刀子切都可以的。記得切完以後要撒上麵粉,然後掛在架上風乾20分鐘左右。

8)燙一大鍋熱水,下點鹽巴跟橄欖油,滾水下麵條,煮大概2-4分鐘,煮2分鐘建議試一下口感,不要煮過熟。

9)麵條煮好盛起,加自己喜歡的材料跟醬汁。我喜歡加海鮮,白酒加一點奶油煮成醬汁,簡單又好吃。

 

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