Hello everyone, I am Xiao Gaojie.
We are going to make fresh pasta today.
First let's take a look at a few flours for making pastas
This is Italian 00 flour
The nutrition table shows that its protein content is 10%
Fresh pasta is usually made with this flour and eggs
The pasta tastes smooth
This pack is made from common wheat
"00" indicates the flour is finely ground
You can use all purpose flour for substitute
This is semolina flour
It is a coarsely ground flour from Durum wheat, sometimes called hard wheat.
you see that the particles are bigger when I scoop out.
The dry pastas sold in stores are usually made with it.
During production, it is heated up first with high temperature
Then squeezed out to make various shapes
Usually this kind of dry noodles does not contain eggs because without eggs they can be kept for a long time.
when making fresh pasta at home, you can use eggs and semolina too
This is the flour we made roti last time
It is also the ground from durum wheat
It is a little finer than semolina.
And it's whole wheat
Today we mix this durum flour and all purpose flour to make fresh pasta
by the way
Italian 00 flour and Chinese dumpling flour have similar protein content
Both are 10%
And both flours are finely ground
As a matter of fact, the dumpling flour is a bit finer.
and more affordable
Now let's make the dough
all purpose flour, durum flour, salt
Push the flour out
crack 4 eggs
I use large eggs.
Egg liquid is about 200 grams
First break the eggs by hand
Then slowly push the flour into the egg
So the egg liquid will not flow out.
start kneading when you don't see dry flour
This dough must be a dry dough
Make sure the dough is not too hard to knead
but at the same time keep the dough as dry as possible
At this stage it does not need to be smooth
Because this dough is dry, I wrap it in the plastic
which keeps the dough from drying
The purpose of the first resting is to let the flour fully absorb the water.
And generate gluten
After half an hour, the dough will become softer, easier to knead
Very easy, and soon it becomes smooth
Continue to rest the dough for two hours
The second resting is to let the gluten completely relax.
Preparing for the final rolling
Two hours later. Let's make noodles
Do you know that there are two cultures who have the most variety of noodles?
One is Italy and the other is China.
Today, I will not use a machine but a rolling pin to make it
press it down with your hands first
Use a rolling pin to push out from the middle to the sides.
After flatten, dust with dry flour
Roll up
Start pushing from the middle of the rolling pin
Slowly press and push the dough to both ends
Then change direction and do it again
In the process, find your rhythm
Evenly push and press, it will not take long
Durum flour's gluten is not very elastic
So it's easy to roll it out
Stop rolling when you reach this thinness.
dust enough flour
Roll it onto the rolling pin, next we will cut the noodles
Fold it like this
Cut into such a width
Take it up, shake it off
Our handmade pasta is ready
When you boil the pasta in the water, it won't break at all.
The surface is very smooth and the color is very nice
In the next episode, we use it to make a delicious pasta with garlic and shrimps.
Thank you for watching, I am Xiao Gaojie. We will see you next time!