Forget everything you know: This is how fresh home pasta is made

Barak Yehezkeli (Burke) gives you some important tips so you will always know how to make fresh pasta at home, learn from the master

Homemade pasta (Photo: Alon Messika)

Homemade pasta (Photo: Alon Messika)

Some important rules:

The basic recipe you will usually see for fresh pasta is one egg over 100 grams of flour. However, it varies depending on the type of flour, egg freshness and temperature on the same day. What is important to understand is what result you want to get and what the path to it is.

If the pasta dough you make becomes too soft and comfortable to work - you are simply not oriented. Such dough will yield at the end of the process tasteless pale and too soft. When we aim for pasta al dente.

Quantities: A main pasta dish per person should weigh 120 grams of pasta (before cooking). For starters: between 50-80 grams of pasta before cooking.

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Homemade pasta

Recipe By: Barak Yehezkali (Burke) in collaboration with Strauss

• 50 minutes work
• 80 minutes total
• Medium Difficulty Level
• 4 diners

Burkfarva and vegetarian

Walla Productions

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Ingredients

• For dough

  • 330 grams of durum flour
  • 2 eggs L

• For cooking

  • Water (large pot quantity)
  • Salt (for salting the cooking water)

Preparation

How to make homemade pasta?

• Prepare the dough for pasta: Pile the flour in a bowl. Make a hole in the center of the flour pile, add 2 eggs to the pit and start to mix (the purpose: the amount of egg will allow the whole flour to turn into one block of dough, if that doesn't happen add another egg, if that doesn't happen add another yolk and that's enough to do).

• Put the dough 3 times. In each kneading, flatten the dough as much as possible with a squeeze and fold in to 3.

• Create a roll shape and wrap in a bag or plastic wrap and leave in the refrigerator for at least ½ hour.

• Prepare the pasta: Cut from the dough roll into a 5-cm-thick piece and pallets with the palm of your hand until it is thin enough for the pasta machine to reach the widest extent.

• Transfer in the pasta machine. After the first pass, fold the dough like an envelope and transfer again.

• Continue to transfer the dough in the machine to grade 7,8 (depending on how minute you like your pasta). When you reach the desired thickness level, cut the long pasta sheet along the desired pasta and now either transfer to the dedicated portion of the machine or sprinkle some flour on the leaves, roll them and slice with a knife to the desired thickness.

• Whenever you finish making more pasta, wrap the pasta in flour so you don't stick. At the end, divide up portions. You can store in a sealed box in the freezer for up to a month.

• Cook the pasta: Boil water in a large saucepan with salt. Pour the pasta into the boiling water for 3-4 minutes. Remove the pasta from the water in El Dante mode (after a short taste) and then transfer to the pan with the sauce.

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