Sådan laver du en frisk pasta derhjemme
Der er noget helt særligt ved at lave din egen hjemmelavede pasta. Mens muligheden for tørret (købt) pasta aldrig er et dårligt valg, er der ikke noget, der helt giver den samme oplevelse som at lave frisk pasta fra bunden.
Denne vejledning introducerer dig til en verden af frisk pasta, og giver dig de nødvendige ingredienser og metoder samt information om opbevaring, tilberedning og svar på nogle almindelige spørgsmål. Vi har også leveret et udvalg af lækre opskrifter, som du kan prøve selv, så du kan eksperimentere med din pasta, så snart du har lært det grundlæggende.
Hvorfor lave hjemmelavet pasta?
At lave din egen hjemmelavede pasta er en af de ting, der i første omgang kan virke som om, det kræver en vis indsats, men mange vil være enige i, at når du har lært, så opvejer belønningen altid dette.
At lære at lave frisk pasta er utroligt givende for enhver madelsker og giver dig en stor følelse af stolthed bagefter – især når du ser din familie eller venner tage en skål ravioli, tortelli eller spaghetti, som du har lavet.
At lære at lave frisk pasta er utroligt givende for enhver madelsker og giver dig en stor følelse af stolthed bagefter – især når du ser din familie eller venner tage en skål ravioli, tortelli eller spaghetti, som du har lavet.
Der er også en stor fornøjelse i processen med at fremstille den. Det er en af de afslappende og terapeutiske oplevelser, der gør madlavning så berigende, og du vil udvikle et helt nyt sæt madlavningsfærdigheder.
Når du har lært det grundlæggende, kan du begynde at eksperimentere mere og have det sjovt med det.
Ud over standardpastaopskriften kan du være kreativ med hjemmekokke, der bruger forskellige naturlige ingredienser til at omdanne deres pasta til forskellige farver. Blæksprutteblæk bruges til at gøre din pasta sort; spinat gør den grøn; tomatpasta giver den en orange farve, og rødbede giver den en livlig, lilla farve.
Tilføjelse af disse ingredienser til din dej vil også give dig mulighed for at teste forskellige smagsvarianter. Andre ting, du kan prøve, omfatter:
Friskhakkede urter, såsom basilikum, persille eller mynte
Kværnede krydderier, såsom gurkemeje, chiliflager eller paprika
Stegte peberfrugter
Kakaopulver
Når du har lært det grundlæggende, kan du begynde at eksperimentere mere og have det sjovt med det.
Ud over standardpastaopskriften kan du være kreativ med hjemmekokke, der bruger forskellige naturlige ingredienser til at omdanne deres pasta til forskellige farver. Blæksprutteblæk bruges til at gøre din pasta sort; spinat gør den grøn; tomatpasta giver den en orange farve, og rødbede giver den en livlig, lilla farve.
Tilføjelse af disse ingredienser til din dej vil også give dig mulighed for at teste forskellige smagsvarianter. Andre ting, du kan prøve, omfatter:
Friskhakkede urter, såsom basilikum, persille eller mynte
Kværnede krydderier, såsom gurkemeje, chiliflager eller paprika
Stegte peberfrugter
Kakaopulver
Din kreativitet behøver ikke at stoppe der, da du også kan prøve en række forskellige pastaformer. Fra de lange bånd af tagliatelle eller fettucine til de mere komplicerede mønstre af fusilli, casarecce eller silatelli.
Pasta maskiner, skærere og tilbehør til din madmixer kan gøre dette endnu nemmere og hurtigere.
Pasta maskiner, skærere og tilbehør til din madmixer kan gøre dette endnu nemmere og hurtigere.
En sidste grund til at lave din egen pasta er, at du har kontrol over de ingredienser, du bruger. Det betyder, at du kan eksperimentere med forskellige slags mel eller bruge æg fra din lokale yndlingsgård. Og hvis du tilføjer nye smagsvarianter eller farver, kan du købe nogle af dem fra en betroet leverandør eller endda fra din egen have.
Hjemmelavede pastaingredienser
Når det kommer til at lave hjemmelavet pasta, er der to fantastiske ting ved frisk pasta - du har kun brug for tre vigtige ingredienser (mel, æg og salt), og du har sikkert allerede disse i dit skab eller køleskab.
Forskellige opskrifter har lidt forskellige krav, som du vil se med de opskrifter, vi har nedenfor, og nogle af dem kræver ekstra valgfrie ingredienser såsom olivenolie (som også kan hjælpe med at binde din dej) eller semulje.
Når det kommer til mel, bruger nogle opskrifter helt almindeligt mel, mens andre foreslår, at du bruger ‘Type 00’. Dette er et fint, hvidt italiensk mel, der anvendes specielt til fremstilling af frisk pasta. Den sælges normalt i større supermarkeder, men din foretrukne italienske deli eller onlineleverandør af mad har den også på lager.
Flere mennesker begynder også at eksperimentere med at blande mel. For eksempel gør en blanding af ‘00’ og semuljemel pastaen mere robust end bare at bruge den mere delikate rene ‘00’. Afhængig af hvilken type sauce, du planlægger at bruge, kan det være, du har lyst til at prøve en anden kombination.
Forskellige opskrifter har lidt forskellige krav, som du vil se med de opskrifter, vi har nedenfor, og nogle af dem kræver ekstra valgfrie ingredienser såsom olivenolie (som også kan hjælpe med at binde din dej) eller semulje.
Når det kommer til mel, bruger nogle opskrifter helt almindeligt mel, mens andre foreslår, at du bruger ‘Type 00’. Dette er et fint, hvidt italiensk mel, der anvendes specielt til fremstilling af frisk pasta. Den sælges normalt i større supermarkeder, men din foretrukne italienske deli eller onlineleverandør af mad har den også på lager.
Flere mennesker begynder også at eksperimentere med at blande mel. For eksempel gør en blanding af ‘00’ og semuljemel pastaen mere robust end bare at bruge den mere delikate rene ‘00’. Afhængig af hvilken type sauce, du planlægger at bruge, kan det være, du har lyst til at prøve en anden kombination.
Hjemmelavet pastaudstyr
Som med mange ting i madlavningen kræver mange grundlæggende metoder kun minimalt udstyr, men brug af det rigtige køkkenapparat vil gøre tingene hurtigere og nemmere.
For at lave hjemmelavet pasta udelukkende i hånden skal du blot bruge et stort skærebræt, en gaffel, en kagerulle, et genanvendeligt omslag og en skarp kniv.
Hvis du går videre, kan du bruge en mekanisk pastamaskine til at hjælpe dig med at rulle pastadejen til den ønskede tykkelse.
For at hjælpe med at gøre dejfremstillingen hurtigere kan man bruge en foodprocessor i stedet for gaffelmetoden.
Og en anden mulighed, som virkelig hjælper dig med at lave din dej, er at bruge en røremaskine. Ikke alene vil du være i stand til at fremskynde processen med at blande dejen, men der er også en bred vifte af nyttige pastatilbehør, herunder shapers, ruller og skærere.
Et sidste valgfrit stykke udstyr er et pastatørrestativ. Disse er typisk af træ og ser godt ud i dit køkken med bånd af frisk pasta, der tørrer på dem.
Hvis du går videre, kan du bruge en mekanisk pastamaskine til at hjælpe dig med at rulle pastadejen til den ønskede tykkelse.
For at hjælpe med at gøre dejfremstillingen hurtigere kan man bruge en foodprocessor i stedet for gaffelmetoden.
Og en anden mulighed, som virkelig hjælper dig med at lave din dej, er at bruge en røremaskine. Ikke alene vil du være i stand til at fremskynde processen med at blande dejen, men der er også en bred vifte af nyttige pastatilbehør, herunder shapers, ruller og skærere.
Et sidste valgfrit stykke udstyr er et pastatørrestativ. Disse er typisk af træ og ser godt ud i dit køkken med bånd af frisk pasta, der tørrer på dem.
Using a stand mixer means you will save time and effort, plus make less mess in your kitchen than if you just do it by hand.
Here are the steps to follow:
1. To start, fit the dough hook to your stand mixer and add the ingredients into the bowl (depending on your pasta recipe)
2. Next use the speed setting 2 and mix for about 3 minutes. You are looking for a mixture that looks crumbly but is still moist. If it seems a bit too dry, then add a tablespoon or two of water, and if it seems too sticky, then add a little extra flour
3. Remove the mixture from the bowl, put it onto a floured large board and then knead it by hand until it becomes a smooth dough
4. Use your hands to form a ball, wrap the dough and let it rest at room temperature for at least 15 minutes (although this can be up to 2 hours if you need to do something else in the meantime)
5. Now it is time to turn your dough into pasta sheets. Start by rolling it out with a rolling pin into a flattened oval disc shape. Then take your flattened disc and feed it through the stand mixer pasta roller attachment, roller, changing the setting from 1 to 6 or 7 to get the right thickness (this is typically between 1-2mm). It can be rolled by hand or using a manual machine but once you’ve used the attachment on your mixer, you’ll realise how much easier it is. Alternatively, you can continue to roll it by hand
6. Once you have rolled out the pasta sheets, it can be cut into different widths to make lasagne, spaghetti, trenette or fettuccine using the different pasta cutters, or if you wish, you can cut by hand. It can also be used to make filled pasta such as ravioli or tortellini.
7. The last step is to dry the pasta for around 30 minutes, using a pasta rack or creating ‘nests’
1. To start, fit the dough hook to your stand mixer and add the ingredients into the bowl (depending on your pasta recipe)
2. Next use the speed setting 2 and mix for about 3 minutes. You are looking for a mixture that looks crumbly but is still moist. If it seems a bit too dry, then add a tablespoon or two of water, and if it seems too sticky, then add a little extra flour
3. Remove the mixture from the bowl, put it onto a floured large board and then knead it by hand until it becomes a smooth dough
4. Use your hands to form a ball, wrap the dough and let it rest at room temperature for at least 15 minutes (although this can be up to 2 hours if you need to do something else in the meantime)
5. Now it is time to turn your dough into pasta sheets. Start by rolling it out with a rolling pin into a flattened oval disc shape. Then take your flattened disc and feed it through the stand mixer pasta roller attachment, roller, changing the setting from 1 to 6 or 7 to get the right thickness (this is typically between 1-2mm). It can be rolled by hand or using a manual machine but once you’ve used the attachment on your mixer, you’ll realise how much easier it is. Alternatively, you can continue to roll it by hand
6. Once you have rolled out the pasta sheets, it can be cut into different widths to make lasagne, spaghetti, trenette or fettuccine using the different pasta cutters, or if you wish, you can cut by hand. It can also be used to make filled pasta such as ravioli or tortellini.
7. The last step is to dry the pasta for around 30 minutes, using a pasta rack or creating ‘nests’
How to make pasta by hand
An alternative to using a stand mixer to make your pasta is to do it all by hand.
To do this:
1. Take your flour and create a mound on your board or work surface. Make a well in the centre and add the remaining ingredients to the flour, using a fork to break up the eggs in the process
2. Use your hands to combine the ingredients until you have a rough ball of dough
1. Take your flour and create a mound on your board or work surface. Make a well in the centre and add the remaining ingredients to the flour, using a fork to break up the eggs in the process
2. Use your hands to combine the ingredients until you have a rough ball of dough
3. Knead the dough until it becomes smooth – this might take around 8-10 minutes, which is longer than if you had used a stand mixer
4. Wrap the dough and leave it to rest at room temperature for around 30 minutes
4. Wrap the dough and leave it to rest at room temperature for around 30 minutes
5. Cut the dough into pieces (depending on how much you have made), then take each one and use a rolling pin to flatten it out to a thickness of between 1-2mm
6. Use a sharp knife to slice it into ‘ribbons’ of different widths, depending on the type of pasta you want to make (for example, tagliatelle, pappardelle or fettuccine). Dust these with some flour to prevent them sticking
7. Finally, you need to dry your pasta, using a specific rack or by creating individual ‘nests’
6. Use a sharp knife to slice it into ‘ribbons’ of different widths, depending on the type of pasta you want to make (for example, tagliatelle, pappardelle or fettuccine). Dust these with some flour to prevent them sticking
7. Finally, you need to dry your pasta, using a specific rack or by creating individual ‘nests’
How to cook fresh pasta
Now you have made your pasta, it’s time to get cooking so you can enjoy it.
The key to remember with cooking fresh pasta compared to the dried equivalent, is that the length of cooking time is much shorter.
Depending on the thickness, it can cook in as little as 15 seconds, with many pasta types being ‘al dente’, what you should be aiming for, in around 2-3 minutes.
To cook your pasta, simply add it to a large pan of salted boiling water. Add the pasta, stir gently and bring it back to the boil. Then start timing your required cooking length.
Once cooked, drain the pasta immediately and serve as soon as possible.
The key to remember with cooking fresh pasta compared to the dried equivalent, is that the length of cooking time is much shorter.
Depending on the thickness, it can cook in as little as 15 seconds, with many pasta types being ‘al dente’, what you should be aiming for, in around 2-3 minutes.
To cook your pasta, simply add it to a large pan of salted boiling water. Add the pasta, stir gently and bring it back to the boil. Then start timing your required cooking length.
Once cooked, drain the pasta immediately and serve as soon as possible.
Storing fresh pasta
As the name suggests, fresh pasta is best consumed soon after you have made it. You should put it into an airtight container and cook it within two days.
The good news is you can freeze uncooked fresh pasta for up to one month.
Once cooked, it’s likely to still be good the next day, if you’ve found you haven’t eaten it all or ended up making too much for one meal.
As the name suggests, fresh pasta is best consumed soon after you have made it. You should put it into an airtight container and cook it within two days. The good news is you can freeze uncooked fresh pasta for up to one month. Once cooked, it’s likely to still be good the next day, if you’ve found you haven’t eaten it all or ended up making too much for one meal.
Making your own fresh pasta means you can re-visit some of your favourite dishes or start to create your own family favourites. It also allows you to really put your creative skills to the test with lots of flavours. And this creativity gets even more exciting when you consider the huge variety of fresh pasta recipes you can try and enjoy.
Ranging from a simple classic like a spaghetti bolognaise to the more complex prosciutto, ricotta and parmesan tortelloni with pea pesto, pasta recipes are flexible and offer numerous meat-free options.
Here is a small selection of our favourites:
Carbonara
Spaghetti alla carbonara is another classic pasta recipe. It sees fresh spaghetti combined with tangy Parmesan cheese, smoky pancetta and eggs, plus added flavour from garlic, black pepper and olive oil.
Get the recipe
Get the recipe
Chicken pesto roll-up lasagne
This is a lasagne recipe with a difference. The often-used beef ragu sauce is substituted here with the main ingredients of chicken, butternut squash and green pesto.
Get the recipe
Get the recipe
Squid ink pasta with scallops
This recipe not only stands out for the beautiful combination of scallops, chilli, garlic and olive oil, but also for the vibrant black colour of the pasta, courtesy of the squid ink. Fettuccine is the pasta of choice here for this dish.
Get the recipe
Get the recipe
Spinach and ricotta tortellini
This is a recipe for lovers of stuffed pasta, with a winning combination of spinach and ricotta cheese. What really brings this dish to life is the hint of grated nutmeg and the chopped sage leaves.
Get the recipe
Get the recipe
Crab ravioli
Another recipe with pasta parcels, but this time the pasta ravioli and the filling combines white crabmeat, ricotta and breadcrumbs. Flavours include lemon, parsley, dill and sage.
Get the recipe
Get the recipe
Pasta Making FAQ
This article has hopefully given you lots of information already about making your own pasta, however below is a summary of the key frequently asked questions that you might have.
Which flour is best for making pasta?
It is widely accepted that the best type of flour for making fresh pasta is ‘00’.
This is a white flour and the double zero refers to the coarseness of the texture – single zero (‘0’) flour is coarse and triple zero (‘000’) is fine, with ‘00’ being in between these.
As mentioned above, you can find ‘00’ flour widely these days in major supermarkets, Italian delis and specialist food stores, and in online food stockists.
Should you use eggs or water in your fresh pasta dough?
Unless you’re making vegan-friendly pasta, eggs are the preferred option as they give the pasta moisture.
Eggs help to form gluten for good structure and shape, plus fat, which helps to make it smooth and silky.
There are some fresh pasta recipes that use water instead of eggs, which seem to date back to the times of rationing following the Second World War, where eggs were in short supply.
Selecting the right pasta shape
One of the great things about pasta is the sheer variety of shapes that it can be made in. This means you can have hours of fun in the kitchen experimenting.
To match the right pasta shape to the right sauce, there are some general guidelines to follow:
| Pasta shape | Pasta type | Ideal sauce |
|---|---|---|
| Long and skinny | Spaghetti, linguine, vermicelli, bucatini, angel hair, reinette and fideo | Tomato, cream or oil-based sauces |
| long ribbons | Lasagna, pappardelle, tagliatelle, fettuccine | Rich meat sauces or creamy sauces |
| Tubes | Penne, rigatoni, macaroni, tubini, penne rigate, ziti | Vegetable sauces, Bolognese, ragu |
| Twists | Fusilli, rotini, campanelle, gemelli | Light and smooth sauces, including pesto |
| Shells | Conchiglie, pipe rigate, cavatelli | Heavy cream or meat sauces |
| Filled pasta | Tortellini, ravioli or tortelloni | Light sauces of butter and oil |
| Mini-shapes | Orzo, anelli, orecchiette, tripolini | Soups, casseroles, stews or pasta salad |
Can you freeze uncooked fresh pasta?
Uncooked fresh pasta can be frozen if you need to.
Once you have made it, let it dry out for about 15-30 minutes and then store it in an airtight box in the freezer. Alternatively, you can freeze the dough before rolling and cutting, ready to bring out to create an easy, yet impressive meal whenever you need it.
Like most frozen foods you want to consume it as soon as possible, so many people suggest it should not be frozen for any more than a month.
You can defrost it for a few hours in the fridge, although some people do cook it from frozen. Just keep an eye on the cooking times as it will need a bit longer, but you don’t want to overcook it.
Ready to make your own pasta? Get started with Kenwood.
Making your own fresh pasta is one of those skills to learn that is hugely rewarding and allows you to experiment with a wide range of shapes, colours and flavours.
There’s a bit of learning involved, especially at first, but using equipment like stand mixers make the whole process easier and quicker.
And there is an exciting variety of recipes to try and more importantly enjoy eating. Some others to tempt you include:
Beef shin ragu
Courgette and tomato tagliatelle