Bosch Basic Roller Style Pasta Making Tips
Making pasta from scratch sounds difficult, but in reality, the Bosch pasta maker attachment for Bosch mixers makes it so easy, your kids could do it. The benefits of homemade pasta are boundless once you dump the boxed pasta from the grocery store. Every one of these recipes can be made using your Bosch stand mixer. 100% of the kneading can be done hands-free with the dough hook in the mixing bowl and many of the veggie pasta recipes require you to make a puree with a food processor that can also be done using the Bosch stand mixer.
Let’s start with a basic pasta recipe. Keys to making great homemade
pasta involve:
§ Don’t get too
caught up in the flour. There are lots of opinions out there
telling you which flour is best for different types of pasta but what matters
most is that you’re meeting your own health needs.
§ Experiment with
flavors. Dried herbs are a great way to enhance your pasta dish. Adding
them directly to the dough is perfectly fine.
§ Keep it simple. Especially if
you’re new to this process, look for recipes that are simple and easy to
follow. Pasta recipes will run the gamut from 3 ingredients to dozens. As you
master simple recipes, feel free to work your way up to more artisan pasta
dishes.
Additional Tips For Homemade
Pasta:
§ Preparing: Tubed pasta
(macaroni or ziti) requires a drier pasta dough to easily pass through an
extruder, while pasta that will be rolled into sheets (lasagna, manicotti, and
ravioli) requires a softer dough – as well as pasta dough being cut into flat
shapes like fettuccine and linguine.
§ Storing: Prepared
pasta dough will keep for 2-3 days in the fridge. It can also be frozen and
used later (up to 2 weeks).
§ Storing: If you plan
to cook pasta noodles in the next few days, first allow them to dry on a baking
sheet for a few minutes and dust them with semolina flour. Loosely fold pasta
noodles into nests and allow them to dry for an additional 30 minutes before
wrapping and refrigerating.
§ Storing: To dry your
homemade pasta, coat with flour and toss. Then spread it out onto a flat
surface where it can dry for 12 to 24 hours. Turn the pasta periodically to
allow the underside to dry. Using a fan on a low setting will also speed up the
drying time. Pasta should be completely dry before storing. If it bends, it
needs more drying time. It should snap when you attempt to break it. Store in
an airtight container at room temperature.
§ Cooking: When cooking,
fresh pasta takes much less time to cook than dried pasta (1-3 minutes).
§ Cooking: When cooking fresh ravioli or other filled pasta, gently simmer them instead of boiling to avoid breaking.
