| Making your own pasta is not difficult. It's actually | | | | This recipe makes about 750 g of low fat pasta |
| very easy. | | | | (about 1.5 pounds), and it takes about 50 minutes |
| But you may wonder why would you make your | | | | to make. |
| own pasta, when you can buy it pre-packed, and | | | | To make your own low fat basic pasta you need: |
| ready to cook? | | | | * 500 g (1 pound) of strong wholemeal flour |
| Well, one reason is that by making your own, you | | | | * 275 ml (a bit over a cup) of water. |
| eat fresh pasta. There is a difference of taste | | | | This is what you do: |
| and texture between fresh pasta and pre-packed | | | | First, put the flour in a large mixing bowl and |
| pasta. | | | | make a well in the middle (like a volcano, sort of |
| But there is another reason: if you make your | | | | thing). |
| own pasta, you may want to use nutritius | | | | Then, pour in the water, and mix with a knife till |
| ingredients, ensuring that your pasta not only | | | | the dough binds. |
| tastes good, but it is also low in fat, and generally | | | | After that, you start mixing with your hands and |
| good for you. | | | | knead it till all the flour is evenly incorporated into |
| For instance, you may want to make your own | | | | the dough. |
| low fat pasta with unrefined flour, ensuring that | | | | Move the dough to a kitchen bench, and knead it |
| your pasta is rich in fibre and B complex Vitamins. | | | | for about 10 minutes, till it becomes smooth and |
| Finally, learning to make your own basic pasta | | | | elastic. |
| dough is the first skill towards preparing other | | | | Next, put the dough into a plastic (zip lock) bag |
| (more advanced?) types of pasta dishes like | | | | and leave it there for about 30 minutes. |
| lasagna, raviolli, tortellini, and that type of thing. | | | | Then, take a quarter of the dough and roll it out |
| It's not such a difficult thing to do, and it can be a | | | | by hand on a slightly floured surface. Roll it very |
| fun process. | | | | thin. Leave it to rest and dry before using it. |
| You see, normally you make pasta with refined | | | | Freeze whatever you don't use. It will remain |
| wheat flour, eggs and salt. | | | | good for up to 3 months. |
| But if you want low fat pasta, you need to use | | | | You will be able to use this basic low fat pasta to |
| water instead of eggs, and you have to give salt | | | | make many of my delicious recipes. |
| a miss. | | | | Bon apetite! |