There are many who think that eating fresh homemade pasta is really a privilege. That's right, it's a privilege that many others could also enjoy, because making pasta at home is much easier than most people think. Today Raquel, author of Los Tragaldabas , teaches us how to do it and proposes a recipe that you will love with that freshly made pasta!
Fresh pasta was one of my pending subjects. I have to say that although I'm not bad at cooking, the pasta thing gave me some reservations. The same thing happened to me with bread: when you put it on you realize how long you've been without enjoying this extremely easy and delicious preparation!
The classic Imperia pasta machine is made in Italy, we only have to prepare the dough with flour and egg and we can easily prepare all kinds of pasta at home. It is made of stainless steel and has smooth rollers to stretch the sheets and a cutting part for 150mm lasagna sheets, fettucine (6.5mm) and noodles (2mm). The opening of the smooth rollers allows you to have access to 9 different positions (from 0.3 mm to 2.5 mm). Includes a clamp to hold the machine to the table.
Also, if you are passionate about this world you will not be able to resist the support to dry the pasta , it will be super comfortable for you. Just like the roller for cutting pasta or the ravioli accessory for the machine . As you can see, you have everything at your fingertips and it will be very easy for you when preparing your recipes.
So I couldn't resist and as soon as I saw it I thought, I'm already taking a while to try it. My first impression when I opened the box was fantastic: a heavy machine, robust and also very beautiful. It's small, so it takes up little space, I'm saying this for those of you who have a problem when it comes to storing pots and pans. As soon as I arrived, I began to try the dough and without a doubt that is something that I have to continue working on because you can make an infinite number of mixtures, shapes and recipes with the pasta.
Ingredients
- 300g of flour
- 3 eggs
- extra virgin olive oil
- 1 eggplant
- 10 cherry tomatoes
- Salt
- Pepper
- Parmesan cheese (optional)
- Fresh parsley
Elaboration
- The first thing we will do is prepare the dough for the pasta. To do this we will put the sifted flour on our work surface, we will make a volcano in the center, we put the eggs, we beat them a little and we mix carefully. At first with the fingers, until using the whole hand, always from the bottom up. If we see that the dough is too hard we add a little water. We knead until we have a dough with body and that it comes off the hand.
- We put our dough in a bowl and cover it with transparent film or with a cotton cloth , let it rest for at least an hour.
- After the rest, we cut the dough into portions and passed the roller over it to be able to work it in the machine. We begin to pass our dough through the machine, for this we choose the widest thickness until we reach the thinnest one. We will pass them through each one of them about 4-5 times or until we see that our dough is perfect without wrinkles and with a correct texture.
- Once we have done the same operation with our portions of dough, now it is time to pass it through the other roller to shape it. I chose the fettuccini but you can also choose the noodles. Once we have our fettuccini, we let it rest for a while in our support or pasta dryer while we do the rest.
- We put the water in a saucepan, keep in mind that for every 100 grams of pasta a liter of water is necessary, so that the cooking is correct. Add the salt and, once it starts to boil, add our pasta and cook for 5 minutes (this time varies depending on the thickness of the pasta). We drain and reserve.
- Place our frying pan on the heat with a little bit of olive oil, once it is hot add the diced aubergine and fry for a few minutes. Add the tomatoes that we sautéed until they are slightly browned and then add the pasta, season with salt and pepper. Stir carefully to mix everything well, put chopped fresh parsley on top and serve.
- We can grate Parmesan cheese on top before serving it.
