Pasta, that menu from one day to the next also when you are a student; more classic than the unmade bed in a man’s bedroom. That menu that everyone gives a point of their own. The favorite dish of the lazy in the kitchen and at the same time the fastest and most popular … It is simple to prepare and everyone likes it … but do not confess, it also has its tricks. At the end of the recipe I will give you some slight advice that will surely make you improve in the way you make them. Before I start with this recipe if you don’t like them with eggs, here I show you how they are made with carbonara sauce
The other day in a supermarket the machine (mandolin for pasta) was on sale to stretch and cut the pasta. Since school I have not tried the recipe again and seeing this pot within my reach I did not hesitate. The truth is that it is wonderful, if you want to try it at home, there is no problem in lending it. Of course, you should never forget that legendary phrase that your great-great-grandfather used to say: WHO BREAKS APECHUGA.
Well today in particular we have hallucinated with some 100% homemade spaghetti, and when I say 100% it is that both the dough and the sauce are “homemade” (homemade, iyo). No cheating or cardboard. In today’s kitchen it would be: Without boats and with love.
So that you understand me a little better, look at how the matter started and some of the ingredients that we have used.
Ingredients to make these spaghetti with egg:
Without more history I suppose you want to know the ingredients that we have used, today we must make 2 preparations so I will separate them into “sauce” and “dough”.
For egg pasta (for 4 pax.):
- – 4 eggs
- – 400 gr. sifted flour
- – A teaspoon of salt
For the sauce:
- – 3 ripe tomatoes
- – 4 mushrooms
- – 1 onion
- – 6 garlic and 1 chilli.
For the pasta, we are going to put all the flour in a pan, worktop or wide table, bowl or bowl. We are going to shape it into a volcano and in the center of the volcano we will add the 4 complete eggs and the salt.
Once here, touch on the fun of cooking. PRINGAR.
It is proven that if things are done with the hands, they come out richer, with which, with the fingers of the hand we begin to make circles on the egg and in each turn we take a little flour from the edges. Little by little the volcano will enlarge and solidify the flour with the egg.
The point we have to look for is that it is quite hard and does not stick to our hands. It is allowed to add flour little by little, whatever you admit.
We are going to reserve it, during the time we prepare the sauce. Here, inexperienced failure should have presented you with about 2 images to clarify a bit. The doubts I solve them without problem.
For the sauce, first of all we are going to prepare all the ingredients , that is, peel the garlic, tomatoes, onion and clean the mushrooms. In laminate we are going to chop the mushrooms. And very finite, as much as possible the onion and garlic. And the tomato? As it is easier for you, I like to chop it finite, other people scratch it and they do not complicate it. It does not matter, when you cook it, it will unravel and it will be a scandal in both ways.
When we have everything well prepared, we put EVOO in the pan and we add the garlic and the chilli, the oil has to make good music in contact with the garlic and the garlic dance with it; which indicates that everything is going well. As soon as the garlic begins to brown, add the onion and salt so that it can be cooked beforehand. Once the onion is soft and almost transparent, we are going to incorporate the mushroom, remove it and mix it well and without waiting any longer, add the tomatoes, put on a high heat without stopping moving and as soon as it starts to make bubbles we leave it to a minimum and we hope it reduces all the water in the tomato.
This is good looking. When we have it in an appetizing consistency, we will add half a teaspoon of sugar to combat the acidity and if we want a little pepper. I like to incorporate the pepper at the end, on the finished dish and of course freshly ground. We let the sauce rest and we return with the dough.
Once we have everything ready we are going to stretch the dough with the rolling pin, we are going to give it enough turns so that finally we are going to introduce it into the cutter … and, a gift, here is a picture!
Now, once we have them well separated, sprinkle with a little flour and hang them to slightly dehydrate, meanwhile, we put water to boil WITHOUT oil but with salt.
Fresh egg pasta, when boiling it is not even remotely the same as the common already dehydrated ones. We will have a normal pasta al dente after approximately 10 minutes, while a fresh pasta like the one we have made, after 5 minutes we are removing it and draining it well to stop cooking quickly. A good detail to know when it is is that it floats. When it is ready it swells slightly and floats;).
Well, we have it … it seems difficult but because of me, that I have been too involved, the steps are simple and entertaining.
Now for the plating, we have simply placed a little sauce on the pasta and chopped parsley to give the dish a green touch.
Advice:
As I promised you some tricks at the beginning, I am going to them:
– At the time of putting the pasta in the water, the tradition and the custom is to add a good splash of EVOO to the water with the excuse that the pasta does not stick when it is cooked. If right. BUT, a very simple thing happens; the pasta creates a film around it that later on when you pour the sauce over it, it will also slip. How many times has it happened to you that you finished the pasta and the bottom of the plate was full of “substance”? It is correct to add oil, but a half teaspoon is more than enough. I advise you to change the oil for some bay leaves and some balls of whole black pepper, they will add a very interesting added flavor.
– When you cook ordinary pasta at home, to know that it is ready you can throw a spaghetti against the wall. If it sticks, you have it perfect. Turn off and cool
– Always cook the pasta with the boiling water very strong and add it little by little so that the temperature does not drop too low, Once the pasta is at the desired point, we can either add very cold water and cut the cooking before cooling it under the tap, or directly so as not to complicate refreshing it under the tap. It is not advisable to cool it too much, simply cut off the intense heat of the boiling water and then plate. It is very important to have the sauce ready before the spaghetti
