Flour for pasta
For classic Italian paste need to choose a flour of firm grades, and the dough is prepared in the water. When using soft wheat varieties need to add 1 egg per 100 grams flour. To the dough is elastic and homogeneous, the flour need to sift, it not only ensures the absence of impurities, but also saturates it with oxygen.
The dough for the pasta
To get the perfect pasta, the dough should knead for at least 15 minutes. The finished dough have to rest in a cool place for 30 minutes.
How to roll out the dough
Roll out the dough you need on floured surface. If the dough should be divided into several parts, unused parts should be covered with a damp towel so they don't dry out. Roll out the dough you need from yourself, constantly turning the resulting layer. The ideal thickness of the dough for the pasta – a maximum of 2 mm.
How to cut pasta
Ideally, the dough should be cut by a special machine – the pasta maker. If the kitchen is this unit available, you can use a sharp knife with a thin blade or wheel for cutting pasta. Finished strips should be dry, so closing them is not necessary.
How to store pasta
Homemade pasta can be stored only after it is completely dry. For this purpose, special dryer or regular dryer. In the second case you need to cover the paste with a paper towel, otherwise it will settle the dust. Spread out the paste so that it do not stick together. Store homemade pasta in a month. You can store the paste in the freezer, spread it on a large baking sheet and cover with a film, in this case the shelf life is extended to 6 months. The best way to cook a small amount of pasta that they in storage did not lose their own taste.