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questions on making fresh pasta

post #1 of 4
Thread Starter 


I am a culinairy student and I have to make fresh pasta for a few guests but I have a feq questions about it. first of all when i have rolled out my pasta sheets how can I stop them from drying out and should pre cook the fresh pasta and then when I need it warm it in a sauce or should I just cook it a la minute and if how can I store my pasta until I cook it.

thanks in advance


post #2 of 4

Hi Menno,


I'm not a pro but I cook fresh pasta a couple of times a month.


Firstly, I chill my pasta dough in clingfilm (Seran wrap) in the fridge for 30 minutes. It's then pliable and moist without being too sticky or too dry.


Then when I'm ready to roll it, I cut out what I'm going to roll and wrap the remainder back in the cling film. Before I roll, I dust with just enough flour to not make it stick on the pin/rolling machine. Dusting every roll ensures it doesn't stick or get exposed to the air too much. But don't use so much flour as to change the ratio of flour to egg. Also once you've rolled and cut it out, separate it and allow it to air dry. I don't think it affects the final texture if it dries a little at this stage. Don't pre cook it - if thin enough and with hot enough cooking water, it shouldn't take more than a minute to cook.


So bottom line for me is use flour on the portion you're rolling to protect it from drying out then don't stop until you've cut it to the form it'll be cooked. Chill and wrap the remainder. It feels counter-intuitive but it works if using the right amount.

post #3 of 4

From another non professional : You didn't mention what kind of pasta you are making. Spaghetti, ravioli, orecchiette; Are you cutting by hand or with a machine? How many guests/ what kind of sauce or dish are you preparing? 


Le Plonguer has good advice. The perfect pasta is not too dry, and not too wet. Silky smooth. Once I cut the pasta (spaghetti, linguini) I toss individual portions with flour so they don't stick together. Some add semolina flour as well. I usually wrap the strands around a few fingers so it stays together like a ball - the way you would serve.  Into a sealed container it goes, and into either the refrigerator or freezer until it's time to cook. Even frozen fresh pasta takes minutes to cook so I advise not to pre-cook - although I've par boiled fresh pasta sheets for lasagna. Try to lay out the pasta folded on a sheet pan first, and then into zip lock bags or sealed containers. Avoid condensation at all costs. 


You can cook the pasta in a sauce, but it needs to be a wet sauce and enough to cover the pasta, although I've never tried cooking it with just enough sauce to coat. All times are much shorter than dried pasta, but you probably already know that. 


Hope that helps. 

post #4 of 4

Since you are only cooking for a few guests, I would make the pasta the day of, and not freeze.  You can let the pasta hang to dry on a drying rack or wooden spoons propped between a few cans, etc. (The first time I made pasta, I draped it over a clean dishtowel-lined broom, propped between two chairs. lol.) I like to ladle the cooked sauce over the cooked pasta, if it's a typical tomato-based sauce, rather than cook the pasta in the sauce. Depends on what you're making.

Edited by Cerise - 4/7/15 at 10:38am
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