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Note 1
If the rollers are not able to “cut” it
means that the sheet of pasta is too soft:
in this case we recommend to knead
the dough with your hands, adding
some our and feeding it through the
smooth rollers again.
HOW TO COOK THE PASTA
Bring plenty of salted water to the boil (~ 4 litres for half a kg of pasta),
then add the fresh or dry pasta (Fig. 16).
Fresh pasta cooks in just a few minutes, on average between 2 and 4 minutes,
depending on its thickness.
Dry pasta needs longer cooking time (between 4 and 6 minutes), depending on its thickness.
Stir gently and drain the pasta when it is cooked (Fig. 17).
Pour the pasta into the pan with the sauce and add some of the water in which the pasta was boiled.
Stir (Fig. 18) and add some grated Parmesan cheese. Serve on heated plates and... enjoy your meal!
The perfect complement for you is the
by Marcato, ideal for drying fresh pasta.
It consists of 16 rack arms, with a multi-purpose
stick, and can support up to 2 kg of pasta.
Note 2
When the sheet of pasta is too dry and
is not “gripped” by the cutting rollers,
we recommend to knead the dough with
your hands and add some water. Feed the
dough through the smooth rollers again.
Lay the pasta on a damp clean tea towel and cook it immediately.
If you wish to store it for a while (max 1 month), you can use the practical
Tacapasta (pasta drying rack) by Marcato to let it dry out (g. 14).
The pasta will dry out in about 5-6 hours, depending on the temperature and humidity
and can be stored in suitable containers normally found in a kitchen (Fig. 15).
RECIPES
*
For excellent
use 500 g of soft-wheat wholemeal
our and 250 ml of water.
* For replace the
5 eggs of the basic recipe with
250 ml of water.
* For use
300 g of buckwheat our,
125 ml of water and 2 egg yolks.
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