![]() Make the macaroni ahead to manage time: especially if it's your first time making fresh pasta, it can be a good idea to make it a day ahead and leave it to dry until ready to cook. A shame for all the effort you've put in. Read on below for more information on proper hydration.ĭon’t rush rolling out your pasta dough: if the dough is too thick, you can end up with gummy macaroni that doesn't fully cook in the middle. A dough that is too dry can also be undermixed (as the flour hasn't had time to fully hydrate yet). If it doesn't, your dough may be too wet or too dry. A finger pressed into the ball of dough should leave an indent that slowly springs back. The hydration of your pasta dough is key: your pasta dough should be smooth and supple. If you don’t have these items, you can just put the pasta on a floured plate or cutting board, just keep them fairly well spaced so they don’t stick together. Both of these will increase airflow and speed drying. Wire rack for dryin g: A wire cooling rack or even a perforated crisping tray if that’s what you have on hand.Ravioli board : A ridged gnocchi board can be nice to give your handmade macaroni some nice ridges which are great for holding on to sauce.This comes in handy for making macaroni as you'll see below. ![]() Pasta "bicycle": A pasta bicycle or bicicleta is a special tool that has 4 or 5 (or more) cutting wheels that can cut very even lines into a sheet of pasta.I would recommend this as it makes cutting much easier and if you get a two-sided roller you can also make a beautiful ridged edge on shapes like pappardelle and ravioli. Pasta cutter wheel : A pasta cutter or pasta cutter wheel makes it a bit easier than a knife since it can prevent tearing along the delicate dough.Not strictly necessary but certainly a beautiful kitchen accessory if you like having different types of rolling pins like I do. Special Italian pasta rolling pin : if you are going to roll out the pasta yourself, almost any rolling pin will do but an Italian pasta rolling pin called a mattarello can be nice as the heavier weight and wide, consistent shape makes the rolling a bit easier on your hands.If you have this I recommend you use it, unless you want to get all meditative and old-worldy rolling out the pasta yourself (which I totally get). Pasta roller machine : A manual crank pasta roller like the Marcato Atlas or an electric pasta roller like the KitchenAid pasta attachment.I wouldn’t recommend using this special equipment even if you have it unless you have some difficulty using your hands. Mixing the dough is probably the easiest step and can just be done with a fork. You can use a food processor or mixer like a KitchenAid with the dough hook attachment. Electric mixer : A machine to help mix the dough.The following items are ‘nice to have’ as they can make things a bit easier: A large work surface: to roll the pasta out but if you don’t have that no worries, you can also just cut the dough into smaller pieces and roll it out a little at a time.While I was there I also grabbed a large piece of plywood to use as a pasta board! I went to my local hardware store and found different sized wooden dowels for very cheap. But you can also experiment with larger sizes. You need to use a very thin rod to get a macaroni shape - more like a skewer or chopstick side. A thin wood or metal rod: like a barbecue skewer or even a chopstick. ![]() A rolling pin: any rolling pin will do. ![]() ![]() The most basic equipment you need to make homemade macaroni is a rolling pin, everything else is negotiable. I'm working on some new content about my findings so if you want to stay in the loop, you can follow my page on Facebook. I recently made 6 different pasta doughs and tested them against 5 different pasta shapes. In Italian cuisine, tubular pasta shapes can be made with a variety of recipes made with different types of flours and different types of liquids. So that means 200 grams semolina (1.5-1.6 cups) and 100 grams liquid (in this case 85 grams water and 15 grams olive oil). Ratio: The ratio for fresh pasta are pretty predictable and usually around 2 parts dry for 1 part wet.
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