Because the selection of tortellini, spaghetti, and fusilli in the supermarket is so rich, one rarely thinks about making pasta from scratch. Nevertheless, I have wrestled with the idea from time to time. However, since I thought that the preparation of pasta dough would be time-consuming, I always put the project on the back burner. Last night – when the dear children were in bed and it became quieter in the house – I finally scoured the internet for a suitable pasta dough.
I found what I was looking for quite quickly and noted down tips and tricks here and there. I am relieved: the few ingredients needed to prepare pasta dough make the task an easy endeavor.
My thought: it all sounds quite simple – it can't be harder than conjuring up a yeast dough. So, I headed to the kitchen at lunchtime today and laid out the ingredients.
How do you make pasta yourself?
Used for 150 g of pasta dough are merely:
Ingredients:
- 100g wheat flour or spelt flour
- 1 egg yolk
- 1 tablespoon olive oil
- 1 teaspoon salt
For 4 people, however, I used three times the amount of ingredients and added a little water when the dough became too crumbly.
The preparation begins!
The flour is first heaped into a small mountain on the work surface, then a small well is dug into the peak. The egg yolk, oil, and salt are now placed into this. Initially, the liquid ingredients are whisked with a fork in the flour mountain, gradually adding a little flour. Once the dough reaches a firmer consistency, you continue working with your hands. After the pasta dough has been thoroughly kneaded, wrap it in plastic wrap and let it rest at room temperature for 45-60 minutes.
Delicious ravioli with a hearty filling
Anyone who owns a Pasta machine can now process the pasta dough with it. An old-fashioned Rolling pin is also excellent. On the floured work surface, the dough is finally rolled out to a thickness of 1-3mm and processed further depending on the use. In my case, it was to be ravioli, as I cannot stand the canned product and I recently purchased a dough press from Tupperware and wanted to try it out.
As a filling for the ravioli, I used:
- 1 bunch of cress
- 200g mushrooms
- 1 clove of garlic
- 1 small onion
- Salt & pepper
I chopped these ingredients with the Tupperware Chef – it works just as well with a good, sharp knife, of course. Using the dough press, I cut ravioli out of the pasta dough, filled them with the cress-mushroom mixture, and sealed them well with the dough press. You can, of course, also take a large glass, cut out dough pockets with it, add the filling, and close the pocket by hand, perhaps stamping small decorations on the edge of the pocket with a fork. Finally, the dough pockets are placed in boiling salted water and cooked until the pasta floats to the top. Done.
For my ravioli, I served cheese sauce with the vegetarian dumplings. Now, depending on your taste, you can fill the ravioli with other things. There are no limits to the possibilities here.
What is my conclusion?
I am pleasantly surprised – the homemade pasta dough was quick to prepare, tasted even better than the store-bought goods, and will be made in my kitchen more often in the future. My family also feasted heartily and asked for more portions. What more could you want? This way, you can quickly and easily conjure up a meal and also know what is in the food. Thumbs up for homemade pasta dough!
Read also:Â Recipe pasta with tomato and spinach sauce
Photo by Janine for meinhaushalt.at
