Making A Deliciouse Pasta By Your Own self
December 27th, 2010 | Author: Admin
Who says making pasta itself was troublesome. Rather than buying pasta that cost up to hundreds of thousands in the supermarket, try to make themselves better. “It is not difficult really. Just need flour, eggs, and butter,” says Executive Chef Red Sapori, Giuliano Berta, in Italian Cooking Lessons at the Istituto Italiano di Cultura Jakarta, recently.
How to make it is not much different from making dough of martabak (a kind of traditional food from Indonesia). First of all, heat one tablespoon of butter until melted. After that, mix with flour and eggs. “The comparison is one to one,” said Giuliano. When used 100 grams of flour, add one egg. When used 300 grams, then mix with three eggs.
All the material is stirred by hand until you get the smooth dough. “Then, let the dough for one hour with the wrapped in plastic wrap,” he explained. When it’s long enough, roll the dough with wooden rollers until the desired thickness. “Roll up thin. However, do not be too thin or too thick even,” he said.
After that, the dough is live cut with special tools portable pasta maker. This tool is easy to get in many cakes shops that sell kitchen supplies. “Brand is the standard used is Ampia Pasta Machine,” said Giuliano. With these tools, we can make pasta with a variety of forms. Starting from the lasagna, tagliatelle, pappardelle, until ravioli. In his native Italy, there are more than 650 types of pasta and almost every year created a new form.
When you understand how to make pasta, you can continue to make the other various kinds of pasta a la Bolognese. For example, lasagna Bolognese or spaghetti ala Bolognese style. “These foods are not necessarily familiar by Indonesian people. However, most people known that the Bolognese is the name of a town in Italy,” he said.
Bolognese sauce recipe was first introduced in 1982 by a delegation of Accademia Italiana Della cucina. Beginning of the traditional Bolognese sauce recipe is beef, pancetta, onions, carrots, celery, tomato sauce, beef broth, white wine, and milk or cream. At certain moments, some people also add a traditional Bolognese sauce pork or chicken liver, rabbit, and geese in his Bolognese sauce.
But now, the Italian people more often use a simple recipe. Only use one type of meat, a little carrot, and celery. Now they also use butter and olive oil when sauteing soffritto simultaneously consisting of celery, carrots, and onions. Mushrooms prosciutto, mortadella, or porcini fresh also added to the sauce. In addition, they are now more likely to use milk for cooking every day, rather than a cream that is usually used in traditional Bolognese sauce recipe.
Although in the making there are ingredients that are prohibited by religion, you do not need to be confused. Without the use of pork and wine sauce is not a problem, you can make with or without it. “It will remain good,” he said.
Not like the most people, Gualiano prefer to use ground beef on homemade lasagna. Meat was roasted in advance with a little olive oil in a skillet. Add salt and pepper to strengthen the flavor.
Then, in another skillet, saute onion, celery, carrots, and two cloves of garlic on medium heat for three minutes. If you do not want to add wine, broth mix it with minced meat. Then, add the crushed tomatoes and salt. Then, boil to cook for 30 minutes. Add a little rosemary in cooking. “But, do not mostly due to bitter taste,” he said. Well, let’s try it in your own kitchen to make your own deliciose pasta!
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