At the beginning of the 17th century, Naples had rudimentary machines for producing pasta, later establishing the kneading machine and press, making pasta manufacturing cost-effective. In 1740, a license for the first pasta factory was issued in Venice. By 1867, Buitoni Company in Sansepolcro, Tuscany became an established pasta manufacturer. During the early 1900s, artificial drying and extrusion processes enabled greater variety of pasta preparation and larger volumes for export, beginning a period called "The Industry of Pasta".
Ingredients :
1) 2 cups all-purpose flour (maida)
2) 1/2 cups semolina flour (suji)
3) a pinch of salt
4) 3 large eggs
5) olive oil - 2 tbsp
Preparation :
1) Thoroughly sift together maida, semolina flour, and pinch of salt.
On a clean surface, make a mountain out of flour mixture then make a deep well in center, break the eggs into the well and add olive oil.
Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When dough turns tighter, begin kneading with your hands.
2) Knead dough for 12-15 minutes, until it is smooth and supple. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
(Dust dough and work surface with semolina as needed to keep dough from becoming sticky)
3) Roll out dough with a pasta machine or a rolling pin to desired thickness. Again roll it to the shape of an egg-roll after dusting the flat rolled out dough. Now trim both edges and cut it to get small rings. It looks like cinnamon roll shape. Dust some flour mixture and unroll your pasta noodles easily.
OR
Cut into different shapes and stuff with your favorite filling to make ravioli.You can use pasta cutting machine.
Bring water to a boil in a large pot, then add 4 teaspoons salt.
Boil and cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness with salt to your taste.
Drain immediately and toss with your favorite sauce.
• Rule of thumb is 1 egg per 100 grams of flour
STORING AND FREEZING HOMEMADE PASTA: After the pasta has been rolled into little balls and dried for 10-15 minutes cover in plastic wrap and refrigerate for up to 3 days. You can also freeze wrapped in plastic wrap for up to 2 months. If you are freezing you can add straight to boiling salted water from the freezer to cook.
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This work is licensed under a Creative Commons Attribution 2.0 Generic License.
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