Making your own pasta is fun, frugal — and better
01:00 AM EST on Wednesday, February 20, 2008
By Gail Ciampa
Journal Food Editor
I’m a big fan of Silvia Bianco, Connecticut chef and author of the cookbook Simply Sauté. I love getting her monthly newsletters online with her homespun philosophy. You can visit her Web site at www.chefsilvia.com.
Last month’s offering seemed relevant to our penny pinching stories about how to eat better for less.
She wrote “Sometimes easy doesn’t mean fast. Making fresh pasta is certainly far more time-consuming than store-bought but the process is easy and the results are so worth it. It’s even better than store-bought fresh pasta. It’s not as heavy and it melts in your mouth.”
Furthermore, making your own means you can make gluten-free pasta, which is important for many people with allergies. Here’s a recipe for the pasta and her puttanesca sauce.
Here are Bianco’s rules for making dough.
•Kneading dough is fun but don’t overdo it. Just knead until all of the flour is incorporated and the dough resembles rough clay.
•Let the dough rest under a plate for at least 15 minutes before you begin working with it and then knead again for a few minutes until smooth.
•Roll the dough as thinly as possible (whether by hand or with a machine) and then flour both sides before cutting it into the desired shape.
•Cook the pasta in plenty of boiling water.
You can go HERE for the rest of the article and the gluten free recipe.
Article from The Providence Journal (www.projo.com )