As Brigita Baratinskaitė, head of the food production department of Maximos, said in a press release, although some people do not tend to abuse flour dishes, fresh pasta has fewer calories than store-bought pasta and is characterized by abundant healthiness. Carbohydrates.
The biggest mistake you can make is covering your homemade pasta with fatty and overly salty sauces.
“You should not be afraid of pasta at home, because it is not difficult to make it delicious. Covering them with fatty and high salt sauces is the biggest mistake you can make. Also, to avoid the increase of cholesterol in the body, pasta should not be overloaded with meat. In fact, after tasting freshly made pasta, you may feel a taste that you have not discovered until now, “It can be supplemented with a small amount of olive oil or natural tomato sauce. And if you want more, you can add parmesan cheese and some boiled vegetables,” shares B. Baratinskaitė’s thoughts.
For fans of Italian cuisine, he reveals the intricacies of making pasta at home and shares recipes for two sauces.
“If you have never had the chance to try fresh pasta, you will be pleasantly surprised. Due to their soft texture and rich taste, they surpass ordinary pasta. And their two traditional sauces not only hide the main ingredient of the dish, but also reveal new taste notes,” says B. Baratinskaitė.
Egg Pasta Flour
- 2 cups wheat flour;
- 3 large eggs;
- 0.5 tea. spoon of sea salt;
- 0.5 tsp. spoon olive oil.
1. Place a mound of dough on a clean table top and use your hands to form a deep well or cavity. Beat eggs in the middle of this structure, pour olive oil, add salt. Gently and gently stir the liquid contents with a fork – try not to damage the walls made of dough. When the liquid ingredients become a solid mass, push the dough with your hands and start kneading the dough.
2. Don’t panic if the dough seems too dry at first. After 8-10 minutes. Mixing should be more uniform. However, if the dough is too dry, moisten your fingers a little with water and knead it again. If it is too sticky, add more flour.
3. Try to form a nice ball from the dough, wrap it with cling film and let it “rest” for 30 minutes at room temperature. At that time, you can prepare two baking trays – line them with baking paper and sprinkle with flour.
4. After 30 minutes, peel off the dough ball from the cling film. Cut it into four equal parts. Then flatten the first piece of dough into an oval pancake and roll well with a rolling pin. Place the pancake on the table – fold its left and right sides to the center so that a rectangle is formed. Then turn it vertically and roll it again until this sheet is thin and long.
5. Place half of the sheet on a baking sheet and dust with flour before folding the other half over the top. Sprinkle the top of the second half with more flour – this is necessary to prevent your pasta from sticking together. Cut the sheet into narrow strips. Repeat this process with the remaining three pieces of dough.
6. Place the prepared fresh pasta in salted boiling water and boil it for a couple of minutes.
Homemade Marinara Sauce
- 1 can chopped tomatoes;
- 4 cloves of garlic;
- 2 tbsp. tablespoon olive oil;
- 2 tea. spoon balsamic vinegar;
- A pinch of brown sugar;
- 0.5 tea. spoon dried oregano;
- freshly ground black pepper;
- A few hot pepper flakes.
1. Crush the garlic and fry it on low heat for 2-3 minutes with olive oil, salt and pepper.
2. Pour all the remaining ingredients into the pan with garlic, cover with a lid and simmer on low heat for about 20 minutes. Don’t forget to stir occasionally.
Photo of Asto Černė/Mrinara sauce for pasta
- 2 cups of fresh basil;
- 1 clove of garlic, crushed;
- 60 ml of olive oil;
- 2 tbsp. spoon of lemon juice;
- 0.5 cups of pine nuts;
- Freshly ground black pepper.
1. Fry the pine nuts gently in a hot dry pan.
2. Then, together with them, add spices and crushed garlic to the bowl of an electric blender, as well as lemon juice – grind everything well.
3. Put the basil in a blender, add the olive oil and blend everything a little more.
Vida Press Photo/Making basil pesto sauce