To be safe, you are best to leave overnight. If you dry it, you'll need to hang the strips, separated so they don't stick together, until they are fully dry. You can also dry pasta for another day (though I recommend using some the day you make it and then save leftovers. Also, store it at room temperature - in the fridge it will get damp and stick together. If you do this, just make sure you keep your pasta pretty well floured as you cut it to save it sticking. First, if you only want to make it an hour or so ahead, you can make the pasta, put it in bundles on a baking sheet and cover it with a cloth to keep it from drying too much. There are a few choices if you want to make this pasta ahead of time. You may need to do this a few times as you roll, and I particularly recommend doing it before you cut into linguine, if you do, as this is where it is most likely to stick. Flour the dough well - this helps to avoid it sticking to the rollers.You can only really handle so much pasta at a time - remember it gets a lot bigger as it thins out! So just work in batches.
Leave the rest covered so it doesn't dry out.
Make sure it's covered while it rests so it doesn't dry out. This is true for any pasta dough - letting the dough rest helps the gluten relax and it's easier to roll. I now use my blender to help get it smooth as my food processor isn't quite good enough to chop it really well. This is something that I have worked on from my early tries (like the pasta hanging below) over time. While some little chunks of spinach are fine, the smoother tit is, the more even the color and texture of the end pasta. Try to make the spinach-egg mixture really smooth.The more you can reduce the added liquid, the less you'll need to add extra flour. You'll be surprised how much more comes out. I recommend squeezing it with a cheesecloth and squeeze really well, chop, then squeeze again. Make sure you squeeze as much liquid as you can from the spinach.In general, this is much like making any other pasta, but a couple tips to keep in mind: If you plan to save some, this may not bother you, but if you are cooking straight away you may want to cover your cut pasta with a cloth. You may also find, since it's a little slower, that your pasta dries out a little more. However it does take longer and your hands do get a bit sore by the end! I made homemade pasta by hand when we were in Australia without my pasta maker, and you can still get it relatively thin and even rolling by hand with a rolling pin. But they do make things that bit easier and quicker. No, you don't, need a pasta maker (either standalone as I have here or an attachment to a stand mixer). Kind of like making bread, you could even call it therapeutic and the end result is certainly worth the effort. However, it really isn't that hard and you soon get in the swing of things. I won't lie, making pasta isn't the quickest thing in the world. Yes, it looks just like the green pasta you can buy in the store but believe me, just as plain homemade pasta is that much better than bought, so is this. This spinach pasta was one that I made early on and it's one we come back to relatively often.
0 kommentar(er)
