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 flour 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!
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 (fig. 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).
16
17
18
14
OUR ReMINDeR:
Dispenser
by Marcato, the right accessory to
dust the pasta with flour, is practical and simple
to use, suitable for all types of flours!
Figure 15
RECIPES
* For excellent
wholemeal
pasta
use 500 g of soft-wheat
wholemeal flour and 250 ml
of water.
* For
lighter pasta
replace the
5 eggs of the basic recipe with
250 ml of water.
* For
gluten-free pasta
use
300 g of buckwheat flour,
125 ml of water and 2 egg yolks.
