What is 00 flour? What is laminating? Do you need a pasta machine to make handmade pasta? Many people have these questions about making handmade pasta. Perhaps this article will provide you with some clarity.
What is the relationship between pasta and French cuisine?
Pasta has a deep historical connection with French cuisine, primarily seen through the blending and influence of culinary traditions:
Renaissance Influence – In the 16th century, when Italian noblewoman Catherine de' Medici married French King Henry II, she brought Italian culinary traditions to France. Her team of chefs introduced Italian dishes, including pasta, as well as tomatoes and various spices, which significantly enriched French food culture. Over time, these Italian elements became integrated into French cuisine.
Geographical Influence – The region of Nice in southeastern France was under Italian rule for a long time, only becoming part of France in 1860. As a result, the local culinary culture retained many Italian elements, such as pesto, gnocchi, and ravioli, which are commonly found in restaurants in the area.
Handmade Pasta in Modern French Cuisine – Today, handmade pasta can be found on the menus of many French Michelin-starred restaurants. This not only reflects the close relationship between the two countries' food cultures but also highlights how handmade pasta has become an important part of fine dining. Pasta, in French cuisine, is not just a dish; it symbolises the historical ties between France and Italy and demonstrates the mutual influence of their culinary traditions.
How to make handmade pasta?
Many people believe that making handmade pasta is a complicated process that requires a lot of time. However, the process is actually quite simple and requires only a few ingredients. Typically, you only need flour and eggs. The two ingredients are mixed together, then kneaded into dough. After that, the dough is rolled out and cut into pasta sheets, and voilà, you have handmade pasta.
BigBoy shares two methods for making handmade pasta, so whether you have a pasta machine or not, you can still make finely-textured, delicious pasta at home.
What type of flour should be used to make handmade pasta?
When making handmade pasta, it is recommended to use either 00 flour or bread flour (high-protein flour), each offering different characteristics based on your preference for dough texture and taste.
The term "00" refers to the fineness of the flour. In Italy, flour is classified into grades from 00 to 2, where "2" is the coarsest and "00" is the finest. I personally prefer 00 flour because its fine texture results in a lighter, softer dough that has a smooth and delicate mouthfeel. Additionally, when you need to roll the dough very thin, such as when making ravioli, the fine texture of 00 flour helps keep the dough compact, making it less likely to tear even when rolled extremely thin. This results in a more refined final product.
On the other hand, bread flour contains higher protein (gluten) content, making it ideal for pasta with a firmer structure and a stronger chew. If you prefer your pasta to have a noticeable bite or want to increase the dough's elasticity, bread flour is a great option. Even if you can't find 00 flour, using bread flour will still allow you to make delicious handmade pasta. Keep in mind, though, that because bread flour is coarser, you may need to add slightly more water to help form the dough.
What is Laminating?
Laminating is a technique used in making handmade pasta, as well as in baking processes such as puff pastry or Danish pastries. This method involves folding and repeatedly rolling the dough to create multiple layers. The purpose of laminating is to enhance the dough's texture, making it more elastic and creating a delicate, layered structure that adds to the final dish’s texture and flavour.
In the context of pasta making, laminating generally involves folding the dough (as demonstrated in this recipe using a single fold) and rolling it out with either a rolling pin or pasta machine. Repeating this process several times ensures the dough becomes thin enough while developing the desired elasticity and smoothness. This step helps the dough maintain its structure during cooking, ensuring it doesn't break or become too soft, especially when making pasta sheets that need to be cut into shapes like ravioli. Laminating improves the dough's ability to absorb sauces and other ingredients, resulting in a finer, more robust pasta.
Do you need a pasta machine to make handmade pasta?
Many people believe that a pasta machine is essential for making handmade pasta, but this is not the case. While a pasta machine helps evenly roll out the dough, saving time and effort, you can still create beautiful pasta by hand using a rolling pin. The key to rolling dough by hand is keeping the work surface clean, sprinkling a bit of flour to prevent sticking, and applying even pressure to roll the dough to the desired thickness (usually around 1mm).
The advantage of a pasta machine is that it allows you to quickly achieve a consistent thickness and easily cut the dough into uniform pasta shapes. However, rolling and cutting by hand requires more skill and patience. For those who enjoy the process of crafting pasta by hand or want a more personalised shape, using a rolling pin is an excellent choice. Ultimately, whether you use a pasta machine or not depends on your preferences and available equipment. With the right technique, you can create delicious handmade pasta either way.
Making handmade pasta is a process that combines simple ingredients with personal skill, offering not only the joy of creation but also adding rich texture and flavor to the dish. Whether using a pasta machine or a rolling pin, handmade pasta showcases natural elasticity and a delicate mouthfeel. The process is not just a cooking technique but also a tribute to traditional culinary culture. Each dish made with homemade pasta reflects the creator's attention and creativity, bringing warmth and unforgettable taste to the table.
Now is the perfect time to begin crafting your own handmade pasta and enjoy the fun that comes with it! Watch the video below to get started, and scroll down for a detailed recipe and instructions.
Ingredients
Baker’s flour OR 00 flour | 200g |
|---|---|
Egg | 60g each x2 |
Egg Yolk | 1 each |
Salt | 1 pinch |
Olive oil | 2 ml |
Semolina | a handful |
Steps
1.
Thoroughly clean the work surface.
2.
Form a mound of flour and create a well in the center.
3.
Add eggs, egg yolks, salt, and olive oil into the well. Use a fork to mix, then knead into a smooth dough.
4.
Wrap the dough in plastic wrap and let it rest at room temperature for 20 minutes.
5.
After 20 minutes, divide the dough into two portions.
Using a Pasta Machine:
6.
Roll the dough slightly longer with a rolling pin, then fold it (single fold). Feed one end of the fold into the pasta machine, starting at the widest setting. Repeat the single fold and roll again on the widest setting. This process, known as laminating, helps create a smoother dough.
7.
Gradually decrease the pasta machine's settings (to level 3 for pasta or level 2 for ravioli) to roll the dough into thin sheets about 1mm thick. Dust with flour as needed to prevent sticking.
8.
Finally, use the pasta machine's cutting tool to shape the sheets into pasta strips.
Without a Pasta Machine:
9.
Roll the dough out slightly with a rolling pin, perform a single fold, then press it again from the folded end. Repeat the folding and rolling process to laminate the dough.
10.
Roll the dough to the desired thinness (about 1mm) and cut it into pasta strips using a knife or cutter.
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