How to make fresh pasta without machine
In this video I will show you how to make vegan pasta dough without machine and shape it into Gnocchetti Sardi (malloreddus) and Tuscan Spaghetti (Pici). No fancy machine needed!
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Home-made pasta with no machinery! (vegan and nut free)
2-1/2 cups durum wheat flour*, or plain (all purpose) flour, plus extra for dusting
1 pinch salt
3/4 cup water
Put the flour and salt in a large mixing bowl, make a well in the centre and slowly pour in the water, mixing as you go to incorporate the flour. Don’t add all the water at once as you may not need it all. Tip it onto a floured surface, oil your hands and knead for 3–4 minutes or until it comes together in a smooth ball. Add a little extra flour if it feels a bit wet. Wrap it in plastic film and let it rest in the fridge for 30 minutes.
*also known as semolina flour
To make Gnocchetti Sardi (malloreddus):
Divide the dough in 8 to 10 balls. Roll each ball of dough into ropes about 1 inch thick . Then cut each rope into 3/4 inch pieces and roll them on the ribs of a fork or a wooden board with ridges. Dust with flour and set aside.
To make Pici:
Pinch small pieces of dough (about the size of a small walnut), roll it with your hands to about 1/2 cm (0.2 inches). Repeat with the remaining dough , dust with flour and set aside.
Nana's Homeade Cavatelli - Part 4 (footnote)
A Cavatelli Machine is No Good for Nothing! - Mary Bodanza - August 29, 2007
Here is a footnote about Homemade Cavatelli making. Nana is so incredibly fast at making these it was hard to keep up. She can make them with two hands and can make 4 at a time. She pushes some, she pulls some, but they all turn out great. I kept trying to do them by pulling in with my index fingers, but after about 20 minutes I realized that I am much better at pushing them with my thumb. Then I was on a roll. Nana says there is no wrong way. ENJOY!
Cavatelli with Mushroom Sauce (or How to Make Pasta with a Sushi Mat)
Cavatelli with Mushroom Sauce (or How to Make Pasta with a Sushi Mat)
Cavatelli (the pasta):
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260g semola flour (next best is semolina, next best is unbleached all-purpose)
40g whole wheat flour (can be replaced with more of your main flour)
175g water at 170F (77C)
Put the flour mix and water into the food processor or stand mixer with a paddle attachment. Run the machine until a dough just comes together. Get it out onto a clean (unfloured) surface and knead for a total of 8 minutes (longer is fine). It will be sticky in the beginning and might require scraping off the counter, but should become completely smooth and not sticky very quickly. If after 1 minute of kneading the dough is still sticking, knead in flour 1 Tbsp at a time. Even if the dough feels great after 2 min, make sure you still knead for 8. Sprinkle the dough with flour, wrap in plastic, and rest at room temp at least 30 min and upto 5 hours.
If you want to make the dough completely by hand, here is a video that shows how to bring the wet and dry ingredients together using the well method:
Shape the dough as shown in the video. If serving the same day, cover with a towel and let sit until ready to cook. Or put in the freezer for 2 hours on a sheet until hard and then collect into a freezer bag.
Cook in generously salted boiling water. I use 65g salt for 6.5 quarts (6 L) water. If you want to finish cooking pasta in the sauce, undercook it slightly. After they float, they should take about 1 min, but make sure to taste frequently.
Mushroom Sauce:
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28g dry porcini mushrooms
2 cups boiling water
500g of fresh chopped mushrooms* (keep each type of mushroom separate before cooking)
¼ cup olive oil (divided)
½ cup dry white wine (divided)
⅓ cup heavy cream
2 Tbsp butter
Grated parmesan to taste
2 Tbsp chopped parsley and chives
Put porcini mushrooms into a heat safe bowl. Add 2 cups of boiling water and let sit for 1 hour.
Set a large deep skillet over high heat and add 2 Tbsp of olive oil. When the oil is hot, add the sturdy mushrooms (like portabellas) and a pinch of salt. Have a lid handy. Add 1/4 cup of dry white wine and cover immediately. Let the mushrooms cook for a couple of minutes to release their moisture. Uncover the pan and wait for all the moisture to evaporate. Add the flimsy mushrooms (like maitake, shiitake, etc), another pinch of salt and another 2 Tbsp oil. Keep cooking on moderately high heat, stirring occasionally until mushrooms are nicely brown.
Take the pan off heat, and get the mushrooms out onto a plate.
Add a 1/4 cup of dry white wine to the pan. Strain the porcini liquid through a damp paper towel lined colander into the pan (I discard the porcini for reasons described in the video, but that’s up to you). Bring your porcini liquid to a simmer. This is a good time to boil your pasta (see the pasta instructions above).
Add the cooked pasta to the porcini liquid. Cook on low heat stirring constantly until the sauce barely starts to thicken. Taste for salt and if you need more, splash in some pasta cooking water or just add salt directly. Stir in 1/3 cup of heavy cream and let everything simmer for a minute. Keep tasting all along, but don’t season it all the way yet since the sauce will continue to reduce.
When the sauce is thick enough that a spoon leaves a trail, add 2 Tbsp of butter, a generous sprinkling of parmesan, the mushrooms, parsley, and chives. Stir it all together and taste carefully for salt. Keep adding pasta water to make the sauce a bit runnier than you would ideally want because it will continue to thicken for a couple of minutes as you serve the pasta. Serve immediately.
*In the video, I used portabella, maitake, and shiitake mushrooms, but you can use whatever mushrooms you want.
Pasta Grannies Video on Cavatelli:
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A double helping of cavatelli and tagliolini pasta from Calabria! | Pasta Grannies
Ada makes cavatelli with porcini mushrooms, while friend Nunzia makes tagliolini with chickpeas. Both are delicious and an example of how, if you have great ingredients, recipes should be simple.
Big thanks to the Centro Sociale Anziani Don Francesco Leone of Mormanno, and its President Caterina Regina, for hosting us.
For the recipes':
Cavatelli dough is 200g semolina flour, 100g 00 flour, 150ml water
Mushroom: 3 garlic cloves, sliced, 15g parsley, chopped, 1/2 teaspoon salt, 750g porcini mushrooms, or 750g ordinary mushrooms and a tablespoon of dried porcini, soaked in hot water, then minced.
Tagliolini dough is 200g each of semolina and 00 flour, 2 eggs and around 80ml water.
400g cooked chickpeas are fried with garlic, 1 teaspoon oregano, 2 teaspoons of sweet paprika, and you could also add some peperoncino/chilli if you wanted.
The LEGENDARY Cavatelli Pasta I Can’t Stop Eating
This legendary Cavatelli pasta is one of my favorite pastas ever but evertime I order it out, its too damn salty, the sausage is in these huge chunks and its usually dry. Lets solve for all those so you’ll never want to order this out again.
Recipes:
Legendary Cavatelli Broccoli and Sausage
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Cavatelli - Pasta Making Part 2.
I think this is the easiest pasta shape to learn, it is found all over
Southern Italy and you only need your hands to shape it or you can have fun adding texture with any gadgets you have in your kitchen. Follow the video and make some plain cavatelli or use whatever tool you have in your kitchen to give it some ridges (ridged pasta does help to catch the sauces better). The dough that I demonstrated in the previous video (Pasta making - Kneading the dough) is made with semola rimacinata (durum wheat flour) and water but you can use unbleached all-purpose flour, recipe is in my cookbook. Knead the dough, let it rest 30 minutes and follow along and make some cavatelli. One note, don’t make your cavatelli too thick otherwise they will take a very long time to cook. If you want to make a large batch this pasta freezes well. Place the cavatelli on a cookie sheet, freeze them for a couple of hours and once frozen remove them and place them in a freezer bag. Make sure you cook them frozen, don’t let them thaw. Dump the frozen cavatelli straight into a pot of salted boiling water (remember the water must taste like the sea!). Stay home and have fun making pasta! This is a great activity to get kids involved and teach them new skills. Videotaped March 28, 2020