Given that panic shopping has elevated pasta to the status of a precious metal in recent weeks, if ever there was a time to learn how to make the versatile, quick and easy ingredient for yourself, now is it.
But we're not talking about the pre-made, shop-bought stuff, we're on about the pasta like mama used to make, because creating it the authentic way gives you carb control, turning what can be a stodgy, nutritional void into something laden with healthy ingredients.
Time for home-made pasta to make a renaissance.
How to Make Pasta at Home
We told you pasta was simple, but we didn't tell you how simple. In fact, it only takes four ingredients to make. You can find your shopping list below.
- 300g flour
- 100g semolina
- 2 eggs
- 6 yolks
- To make your dough, "put 300g flour, 100g semolina, 2 eggs and 6 yolks in a food processor," says award-winning chef Theo Randall.
- Next, divide the mixture into two equal balls, wrap and refrigerate while you decide which shapes to create with your Lakeland Pasta Machine.
- Flatten each piece with a rolling pin so it's about 5mm in thickness, then separately pass them through your pasta machine, which should be set on its widest setting. Keep your pasta machine and surface well floured so nothing sticks, and pass the mixture through the machine around 7 times, decreasing the roller setting grade by grade with each pass until you've gone though the penultimate setting.
- For most pasta shapes your dough should now be perfect.
4 Types of Pasta Shapes
Good for meat, seafood – and the body. The extrusion process (where dough is put through the machine and flattened) makes each tube an ally against heart disease. Forcing the dough into a tight, compact structure helps your body absorb the carbs slowly, controlling insulin and cholesterol. Penne = bene.
Avoid large portions, says Randall: “Too much will congeal as it cools and take on an unpleasant quality.” You don’t need much to benefit, though: the American Association of Cereal Chemists found a serving provides nearly a third of your RDA of vitamin B1, which helps your body use the energy from food.
A good plate of ravioli is the true mark of an Italian cook. Equally as premium are the gains it offers: your choice of meat filling wrapped up provides the double-whammy of protein and fast-acting carbohydrate needed for muscle glycogen and repair after a workout, according to the University of Texas.
Best served in bulk, this is for those who like to taste the pasta. Mix spinach into the dough for muscle-aiding minerals and a lower carb count. “Make it a day in advance to yield a firm texture when cooked, and help it absorb the sauce,” says Randall. Of course, the sauce makes or breaks both taste and fitness gains.
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