Elevate your pasta game: learn how to make penne from scratch
What To Know
- Make a well in the center of the flour mixture and crack the eggs into it.
- Divide the dough into smaller portions and roll each portion into a thin sheet using a rolling pin or pasta maker.
- Semolina flour is made from durum wheat and has a coarser texture, adding a slight bite to the pasta.
In the realm of culinary delights, homemade pasta reigns supreme, offering an unparalleled level of freshness, flavor, and texture. Among the myriad pasta shapes, penne stands out with its tubular form and ridged surface, perfectly capturing sauces and embodying the essence of Italian cuisine. This comprehensive guide will unveil the secrets of crafting penne pasta from scratch, empowering you to elevate your culinary repertoire.
Ingredients: The Foundation of Penne Excellence
- 00 flour (double zero flour): 2 cups
- Semolina flour: 1/2 cup
- Eggs: 3 large
- Salt: 1 teaspoon
- Olive oil: 1 tablespoon
Equipment: The Tools for Pasta Mastery
- Pasta maker: Manual or electric
- Measuring cups and spoons
- Large bowl
- Rolling pin
- Knife
- Pasta drying rack
Step-by-Step Instructions: Transforming Flour into Culinary Art
1. Combine Dry Ingredients:
In a large bowl, whisk together the 00 flour, semolina flour, and salt.
2. Create a Well:
Make a well in the center of the flour mixture and crack the eggs into it.
3. Gradually Incorporate Flour:
Using a fork, gradually whisk the eggs, starting from the center and working your way outwards, incorporating the flour as you go.
4. Knead the Dough:
Once the dough comes together, turn it out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
5. Rest the Dough:
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
6. Divide and Roll:
Divide the dough into smaller portions and roll each portion into a thin sheet using a rolling pin or pasta maker. Aim for a thickness of about 1/16 inch.
7. Cut into Penne Shapes:
Using a knife or pasta cutter, cut the dough sheets into penne shapes. The traditional size is approximately 2 inches long and 1/2 inch wide.
8. Dry the Penne:
Place the cut penne on a pasta drying rack and let them dry for at least 30 minutes, or until they are no longer sticky.
Cooking Your Homemade Penne
- Bring water to a boil: Fill a large pot with salted water and bring it to a rolling boil.
- Add penne: Add the dried penne to the boiling water and cook for 9-11 minutes, or until al dente (tender but still firm to the bite).
- Drain and serve: Drain the penne and toss it with your favorite sauce.
Enhancing Your Penne Experience
- Experiment with flour: Try using different types of flour, such as whole wheat or rye flour, for a more complex flavor and texture.
- Add herbs and spices: Incorporate chopped herbs, such as basil or oregano, or spices, such as garlic powder or red pepper flakes, to the dough for added flavor.
- Create colored penne: Use natural food colorings, such as spinach puree or tomato paste, to create vibrant and eye-catching penne.
Storing Homemade Penne
- Fresh penne: Store fresh penne in the refrigerator for up to 3 days.
- Dried penne: Dry the penne thoroughly before storing it in an airtight container at room temperature for up to 2 weeks.
Frequently Asked Questions
Q: What is the difference between 00 flour and semolina flour?
A: 00 flour is a finely ground flour with a high protein content, which gives pasta its elasticity. Semolina flour is made from durum wheat and has a coarser texture, adding a slight bite to the pasta.
Q: Can I use other types of eggs?
A: Yes, you can use any type of eggs, but large eggs are recommended for their consistent size and weight.
Q: How do I know when the dough is kneaded enough?
A: The dough should be smooth and elastic, and it should spring back when you press it lightly. If it’s too sticky, add a little more flour. If it’s too dry, add a little more water.