homemade italian pasta

Making homemade pasta in Italy is an ancient art: from the fresh pasta sheet you get tagliolini or tagliatelle, ravioli or tortellini and the everlasting lasagna. It does not take long to make a good fresh homemade pasta: 15-20 minutes for a nice smooth and elastic dough, 30 minutes of rest, 15 minutes to roll out… in about 1 hour fresh homemade pasta is ready

How to Make Homemade Pasta

200 g (1 ½ cup) of 00 soft wheat flour

200 g (1 ½ cup) of durum wheat flour

eggs of at least 70 g (2,5 oz) each

Split the eggs in the flours

Place the flours on a work surface and create a hole with your hands. For those who are making homemade pasta for the first time we recommend using a bowl because the job will be easier. Split the eggs and put them in a bowl then pour the eggs into the hole.

Knead

With the help of your hands, mix the eggs with the flours, incorporating a little at a time, until everything is combined. Knead the pieces of dough together.

Make a ball

After ten minutes, make a big ball and wrap it in a cling film. Let it rest for 15/30 minutes.

Roll the pasta dough

Make sure that your pasta maker machine is clamped firmly to a clean surface. Dust your work surface with some durum wheat flour. Take a lump of pasta dough the size of a tennis ball and press it out flat with the palms of your hands. Roll the lump of pasta dough through the widest setting of your pasta machine. Remember to dust the pasta dough with durum wheat flour if you feel it’s becoming sticky.

Fold the pasta dough

Fold the pasta dough in half and then again in half.

Roll again

Roll again the sheet of pasta dough through the widest setting of the pasta machine. Repeat the process for 3/4 times. You have to work the dough till it’s smoother. Finally, you can start to roll the dough through all the remaining settings of your pasta machine, from the widest to the narrowest.

Make pasta shape you like

So now you have long strips of fresh pasta dough that you can use for different types of pasta, like tagliatelle, tagliolini or lasagna.

Pasta with Breadcrumbs

Spaghetti

1-3 Loaf stale bread (2-3 day old)

Garlic

tbsp Pecorino Romano

parsley (Small handful and chopped)

tsp Chilli flakes

tbsp Extra virgin olive oil (EVOO)

Pasta ca muddica needs stale bread – chop yours up into chunks then add it to a blender until it forms breadcrumbs.

Before starting on your breadcrumb mixture, boil 5L water in a large pot and once it comes to a boil, add a tablespoon of rock salt.

Now, place the pan onto your stove at a medium heat and add 3 tablespoons of EVOO before adding a crushed garlic clove.

Cook the garlic for no more than 30 seconds then add the breadcrumbs, stirring them with a wooden spoon and letting them toast until they become nice and crunchy.

At the point where the bread is almost completely crisp, add the chilli (optional) before combining the parsley.

Keep stirring the mixture allowing the bread to become really crunchy and turn golden brown – this is the key to pasta with breadcrumbs so take your time and get it as crispy as you can.

Once you are happy with the texture, remove the pan from the stove and empty the mixture into a bowl, leaving it to the side.

Now it’s time to make your spaghetti! Cook for the amount of time noted on your packet instructions.

When the pasta is almost ready, collect a mug full of pasta water and leave this for later.

Strain your pasta, then put the pan (you used earlier – don’t wash it!) on the stove at a low heat and add 3 tablespoons of extra virgin olive oil to it.

Mix the pasta into the pan then pour half a mug of pasta water over the top and mix well using a set of tongs.

Add a sprinkle of parsley, then stir again until the water is absorbed and switch of the pan.

At this point, add 3 tablespoons Pecorino Romano cheese and toss the pan well.

E ora si mangia, Vincenzo’s Plate….Enjoy!

https://www.youtube.com/watch?v=SuTuX8ZXSfE

Pasta with Breadcrumbs – or pasta ca muddica is the answer when you have stale bread and don’t want it to go to waste! This Sicilian dish was created because every leftover ingredient always gets used in Italian cooking – and especially in Nonna’s kitchen.  Many classic recipes were invented this way! Try pasta ca muddica, which is my golden crispy alternative to topping your pasta with cheese... you may have just found a new mid-week favourite.

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/recipe-items/pasta-with-breadcrumbs/

#pastawithbreadcrumbs #breadcrumbspasta #pastacamuddica

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Sicilian Breadcrumbs Pasta
0:50 Introduction to Breadcrumbs Pasta
1:30 Ingredients for Pasta Ca' Muddica 
2:14 How to Make the Breadcrumbs
2:40 How to Toast the Breadcrumbs
4:40 How to Cook Pasta
5:51 Combine Pasta with all the Ingredients
7:40 How to Serve Pasta with Breadcrumbs
9:07 How to Eat Pasta, E Ora si Mangia...Vincenzo's Plate!

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✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

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Top 2 homemade italian pasta recipes from across the web

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How to Make Homemade Pasta

Pasta with Breadcrumbs

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