PASTA
HAND MADE PASTA
Traditional Italian hand-made pasta, particularly the type made without eggs, is a testament to the simplicity and elegance of Italian cooking. This type of pasta, known in Italy as 'pasta bianca', is made with just flour and water, yet it yields a remarkably versatile and delicious product. The absence of eggs makes the pasta slightly firmer in texture and gives it a more pronounced wheat flavor, which pairs beautifully with a variety of sauces. This kind of pasta is not just a staple in Italian kitchens for its taste; it's also a symbol of the Italian culinary tradition that emphasizes quality ingredients, skillful handcrafting, and a deep connection to food.
Recipe and Ingredients for 4 Guests
Ingredients
- All-Purpose Flour: 400 grams
- Warm Water: 200 ml (approximately)
- Salt: A pinch
preparation
Steps
- Make the Dough: On a clean surface, make a mound with the flour and create a well in the center. Add salt to the warm water and pour it gradually into the well, mixing with your fingers.
- Knead the Dough: Knead the mixture until it forms a smooth, elastic dough. This process might take about 10 minutes.
- Rest the Dough: Wrap the dough in a cloth or plastic wrap and let it rest for about 30 minutes at room temperature.
- Shape the Pasta: Roll out the dough to the desired thickness and cut it into your preferred pasta shape, such as fettuccine, pappardelle, or tagliatelle.
- Cook the Pasta: Boil the pasta in salted water for 2-3 minutes or until al dente.
Total Preparation Time: Approximately 1 hour
food cost
Estimated Costs
- All-Purpose Flour: 400 grams. Approximate cost: ¥5 per 500 grams. Total: ¥4.
- Warm Water and Salt: Negligible cost.
Total Cost for 4 Servings
- Ingredients: ¥4
Total Ingredient Cost: ¥4
Cost Per Serving
Cost Per Serving = ¥4 / 4 ≈ ¥1 per serving
Curiosity
Traditional eggless Italian pasta has its roots in Southern Italy, particularly in regions like Puglia and Calabria, where the drier climate was less conducive to egg-based pasta. The art of making this pasta is often passed down through generations, and each family might have its unique way of kneading, rolling, and shaping the dough. This pasta is not just a meal; it's a part of Italy's cultural heritage, showcasing the skill and tradition of Italian home cooking.