COVID-19, some people seem to start “panic buying”. Panic buyers are easily identifiable: they buy up toilet paper, bread, and other items, and responsible shoppers run out of supplies. Because of panic buying, our usual grocery store is out of certain items for about four weeks. Since my family eats quite a bit of pasta, the pasta aisle is shockingly empty.
Thankfully, pasta is one of the easiest (and simplest) foods to make yourself. But that’s not true. Celebrity chef Jamie Oliver shows you how to make delicious, fresh, homemade pasta from just two ingredients.
That’s right. With just two ingredients, you can make restaurant-quality pasta. Do you have flour and water? Then you can easily make pasta. All you need to do is add flour and water and roll it out. To make it, simply roll out the dough (you can use a wine bottle if you don’t have a rolling pin), cut it into thin strips, and throw it into boiling water. If you can’t believe how easy this really is, check out the video below.
Shockingly easy, right? Mix eggs and parmesan cheese to make a simple pasta dish. Dress the fresh pasta with a jar of tomato sauce and fresh basil. Or, mix the pasta with a little olive oil, garlic, and Parmesan cheese for a perfectly simple and delicious meal. Thanks to Jamie Oliver for showing us how simple and delicious meals can be made. So, what do you think of pasta for dinner tonight?
How much homemade pasta do I need per person?
We recommend 2 ounces per person for fresh pasta. When the pasta is cooked, it should yield about 1 cup. However, you can eat as many cups of this as you like. I like to serve this pasta with a variety of sauces, but it is also delicious just drizzled with olive oil or butter and my homemade recipe for ricotta.
Why do you need to let the pasta dough rest?
After kneading your homemade dough into a ball, it is very important to let the dough rest. I wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes and up to 4 hours. This way, the dough has time to absorb the liquid into the flour and allow the gluten to relax. This gluten allows the dough to be stretched and rolled into very thin sheets.
Flavor and Stability
When I finish making and boiling my pasta, it is fresh, chewy, and delicious.
Why is my homemade pasta dry?
Just like any other pasta dough, I give instructions for my homemade pasta dough. My homemade pasta recipe calls for only 3 cups of flour and 4 large eggs. The rich nutrients and moisture in the eggs help form this dough. The third ingredient is elbow grease.
If you take the time and patience to blend this dough, you will find that it will be neither too wet nor too dry when you knead it. When I was first kneading the dough, there was a moment when I thought, “I need to add more egg,” but the trick is that the dough becomes more moist as it is kneaded.
So, if you stick with it while kneading, you will get a soft, elastic, firm dough. Note: Relaxing in the refrigerator will release water from the dough, so it is better to be too dry than too wet.
