Welcome back class.
Did you find your pasta maker? Good. This is how you use it. (either a hand model or electric)
1. Pull off an egg sized piece of dough. Rewrap the pasta dough so it doesn’t dry out.
2. Flatten your piece of dough a little and feed it through the machine, set to #1.
3. Fold the dough in half and feed it through the machine again, still on #1.
4. Repeat this process around 10 times.
5. Change your setting to #2 and feed it through the machine once. No need to fold the dough in half anymore.
6. Continue to make your way through all of the settings from #3-#7. You may need to dust the dough with flour around setting #4 or #5 to prevent it from sticking. (I find the #7 setting is good for most pastas, but some require another roll through at #8, and others (like pappardelle) should be a little thicker and stopped at #6.)
7. The dough is now completely rolled out. Cut your dough into whatever shape you’re going for.
For your viewing pleasure, a short video to help you understand what I’m talking about.
See? Easy. Couldn’t have taken more than 5 minutes. And the best thing about a pasta rolling machine is you don’t have to wash it! You just use the little brush you probably got with the pasta maker and brush out any flour that may linger between the rolling bars and shove it back in the cupboard until the next time.
I firmly believe that once you see how easy it is and how good the pasta taste you’ll put your pasta roller in a place of honour in the kitchen. Somewhere it doesn’t take your tippy toes, some limbering stretches and a stool to get it out.
Now that you know how to make pasta and how to roll it out, I think you’re ready for making something fun. Next week … homemade tortellini with a classic Italian filling of ground pork, beef, turkey, mortadella, parmesan cheese and more.
And yes. There will be an accompanying video.