Making pasta may seem like a complicated process. However, it is deceptively simple. There are lots of machines and gadgets that are available for pasta-making...

1. HOW TO MAKE
PASTA AT HOME
INTERESTS

2. AUTHOR: OTHMAN LOUANJLI
Making pasta may seem like a
complicated process. However,
it is deceptively simple.

3. OTHMAN LOUANJLI / PAGE 3
IF THE DOUGH IS TOO
WET THEN SIMPLY ADD
MORE FLOUR, AND IF
THE DOUGH IS TOO
DRY THEN ADD MORE
WATER UNTIL THE
DESIRED CONSISTENCY
IS CREATED.
There are lots of machines and
gadgets that are available for
pasta-making – extruders, ca-
vatelli machines and gnocchi
boards, for example - yet none
of these are strictly necessary.
In order to make pasta, all one
needs is a rolling pin, a food
processor and a smooth sur-
face on which the pasta can
be rolled. For the ingredients
there are several different reci­
pes, but either wheat flour or
semolina are most commonly
used. Durum wheat is typical-
ly used in the South of Italy,
whilst soft wheat is used in the
North. To the flour, simply add
water until a dough is formed,
at which point the chef can
add egg or olive oil before put-
ting the dough in the food pro-
cessor.
The dough is ready as soon as
it starts to come away from
the sides of food processor, at
which point it should be rest-
ed. If the dough is too wet then
simply add more flour, and if
the dough is too dry then add
more water until the desired
consistency is created. After
resting the dough, it can be
rolled out and cut – after which
it is ready to be cooked.

4. FOR FURTHER INFORMATION
ABOUT ITALIAN CUISINE, VISIT THE
BLOG OF OTHMAN LOUANJLI.