Jak si doma vyrobit čerstvé těstoviny
Výroba vlastních domácích těstovin má něco do sebe. I když volba sušených (v obchodě zakoupených) těstovin není nikdy špatná, neexistuje nic, co by poskytlo stejný zážitek jako výroba čerstvých těstovin od samého začátku.
Tento průvodce vás uvede do světa čerstvých těstovin a poskytne vám potřebné ingredience a postupy, informace o skladování, vaření a odpovědi na některé časté otázky. Nabízíme také výběr chutných receptů, které můžete sami vyzkoušet, abyste mohli experimentovat s výrobou těstovin, jakmile zvládnete základy.
Proč dělat domácí těstoviny?
Výroba vlastních domácích těstovin je jednou z těch věcí, které se zpočátku mohou zdát, že vyžadují určité úsilí, nicméně mnozí se shodnou na tom, že jakmile se naučíte, jak na to, odměna vždy převáží.
Naučit se připravovat čerstvé těstoviny je pro každého gurmána nesmírně obohacující a zanechává to ve vás velký pocit hrdosti – zejména když vidíte, jak si členové vaší rodiny pochutnávají na misce s ravioli, tortelli nebo špagetami, které jste připravili.
Naučit se připravovat čerstvé těstoviny je pro každého gurmána nesmírně obohacující a zanechává to ve vás velký pocit hrdosti – zejména když vidíte, jak si členové vaší rodiny pochutnávají na misce s ravioli, tortelli nebo špagetami, které jste připravili.
Je zde také opravdové potěšení z procesu výroby. Je to jeden z těch relaxačních a terapeutických zážitků, díky nimž je vaření tak obohacující, a navíc si osvojíte celou řadu nových kuchařských dovedností.
Jakmile zvládnete základy, můžete začít více experimentovat a bavit se.
Kromě standardního receptu na těstoviny můžete být kreativní, protože domácí kuchaři používají různé přírodní ingredience, které těstoviny obarví do různých barev. Těstoviny jsou černé díky inkoustu z kalamárů, zelené díky špenátu, oranžové díky rajčatovému protlaku a zářivě fialové díky červené řepě.
Přidání těchto ingrediencí do těsta vám také umožní vyzkoušet různé chutě. Vyzkoušet můžete také:
Čerstvě nasekané bylinky, jako je bazalka, petržel nebo máta
Mleté koření, například kurkuma, chilli vločky nebo paprika
Pečené papriky
Kakaový prášek
Jakmile zvládnete základy, můžete začít více experimentovat a bavit se.
Kromě standardního receptu na těstoviny můžete být kreativní, protože domácí kuchaři používají různé přírodní ingredience, které těstoviny obarví do různých barev. Těstoviny jsou černé díky inkoustu z kalamárů, zelené díky špenátu, oranžové díky rajčatovému protlaku a zářivě fialové díky červené řepě.
Přidání těchto ingrediencí do těsta vám také umožní vyzkoušet různé chutě. Vyzkoušet můžete také:
Čerstvě nasekané bylinky, jako je bazalka, petržel nebo máta
Mleté koření, například kurkuma, chilli vločky nebo paprika
Pečené papriky
Kakaový prášek
Your creativity does not have to stop there, as you can also try out a range of different pasta shapes. From the long, ribbons of tagliatelle or fettucine, to the more intricate patterns of fusilli, casarecce or silatelli.
Pasta makers, cutters and shaper attachments for your food mixer can make this even easier and quicker.
Pasta makers, cutters and shaper attachments for your food mixer can make this even easier and quicker.
A final reason for making your own pasta is that you are in control of the ingredients you use. This means you can experiment with different flours or use eggs from your favourite local farm. Also, if you are adding new flavours or colours you can source some of these from a trusted supplier or even out of your own garden.
Homemade pasta ingredients
When it comes to making homemade pasta there are two great things about fresh pasta - you only need three key ingredients (flour, eggs and salt) and you are likely to have these in your cupboard or fridge already.
Different recipes have slightly different requirements, as you will see with the recipes we feature below, with some of them requiring additional optional ingredients such as olive oil (which can also help to bind your dough) or semolina.
When it comes to flour, some recipes simply use plain flour, whereas others suggest you use ‘Type 00’. This is a fine, white Italian flour used specifically for fresh pasta making. It is commonly sold in major supermarkets, but your favourite Italian deli or online food supplier will also stock it.
Several people start to experiment with mixing flours too. For example, using a mix of ‘00’ and semolina flour makes the pasta more robust than just using the more delicate pure ‘00’. Depending what type of sauce you are planning on using, you might want to try a different combination.
Different recipes have slightly different requirements, as you will see with the recipes we feature below, with some of them requiring additional optional ingredients such as olive oil (which can also help to bind your dough) or semolina.
When it comes to flour, some recipes simply use plain flour, whereas others suggest you use ‘Type 00’. This is a fine, white Italian flour used specifically for fresh pasta making. It is commonly sold in major supermarkets, but your favourite Italian deli or online food supplier will also stock it.
Several people start to experiment with mixing flours too. For example, using a mix of ‘00’ and semolina flour makes the pasta more robust than just using the more delicate pure ‘00’. Depending what type of sauce you are planning on using, you might want to try a different combination.
Homemade pasta equipment
As with many things in cooking, many basic methods only require minimal equipment, but using the right kitchen appliance will make things quicker and easier.
To make homemade pasta completely by hand you simply need a large cutting board, a fork, a rolling pin, some reusable wrap, and a sharp knife.
Taking this step further, you can use a mechanical pasta maker to help you roll the pasta dough to the required thickness.
To help speed up the dough-making part of the process is to use a food processor, rather than the fork method.
And another option which really helps you make your dough simply is to use a stand mixer. Not only will you be able to speed up the process of mixing the dough, but there are also a wide range of useful pasta attachments, including shapers, rollers and cutters.
A final optional piece of equipment is a pasta drying rack. These are typically wooden and look great in your kitchen with ribbons of fresh pasta drying on them.
Taking this step further, you can use a mechanical pasta maker to help you roll the pasta dough to the required thickness.
To help speed up the dough-making part of the process is to use a food processor, rather than the fork method.
And another option which really helps you make your dough simply is to use a stand mixer. Not only will you be able to speed up the process of mixing the dough, but there are also a wide range of useful pasta attachments, including shapers, rollers and cutters.
A final optional piece of equipment is a pasta drying rack. These are typically wooden and look great in your kitchen with ribbons of fresh pasta drying on them.
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
Krabí ravioli
Další recept s balenými těstovinami, tentokrát však na ravioly s náplní z bílého krabího masa, ricotty a strouhanky. Chutě zahrnují citron, petržel, kopr a šalvěj.
Získat recept
Získat recept
Časté dotazy k výrobě těstovin
Doufáme, že tento článek vám již poskytl mnoho informací o výrobě vlastních těstovin, nicméně níže uvádíme přehled nejčastějších otázek, které vás mohou napadnout.
Která mouka je nejlepší pro přípravu těstovin?
Všeobecně se uznává, že nejlepší mouka pro výrobu čerstvých těstovin je „00“.
Jedná se o bílou mouku a dvě nuly označují hrubost struktury – jedna nula („0“) označuje hrubou mouku a tři nuly („000“) hladkou mouku, přičemž „00“ je mezi nimi.
Jak již bylo zmíněno výše, mouku „00“ lze dnes běžně sehnat ve velkých supermarketech, italských lahůdkářstvích, specializovaných obchodech s potravinami a v internetových obchodech s potravinami.
Měli byste do těsta na čerstvé těstoviny použít vejce nebo vodu?
Pokud nevyrábíte těstoviny vhodné pro vegany, je lepší použít vejce, které těstovinám dodá vlhkost.
Vejce pomáhají vázat lepek, který zajišťuje dobrou strukturu a tvar, a tuk, který přispívá k tomu, že je těsto hladké a hedvábné.
Existuje několik receptů na čerstvé těstoviny, které místo vajec používají vodu, což zřejmě pochází z dob přídělového systému po druhé světové válce, kdy byla vejce nedostatkovým zbožím.
Výběr správného tvaru těstovin
Jednou ze skvělých vlastností těstovin je obrovská rozmanitost tvarů, které se z nich dají vyrobit. V kuchyni si tak můžete užít hodiny zábavy při experimentování.
Abyste správný tvar těstovin přizpůsobili správné omáčce, je třeba dodržet několik obecných zásad:
| Tvar těstovin | Typ těstovin | Ideální omáčka |
|---|---|---|
| Dlouhé a tenké | Špagety, linguine, vermicelli, bucatini, vlasové nudle, reinette a fideo | Rajčatové, smetanové omáčky nebo omáčky na bázi olejů |
| dlouhé proužky | Lasagne, pappardelle, tagliatelle, fettucini | Bohaté masové omáčky nebo smetanové omáčky |
| Trubičky | Penne, rigatoni, makaróny, tubini, penne rigate, ziti | Zeleninové omáčky, boloňská omáčka, ragú |
| Vrtulky | Fusilli, rotini, campanelle, gemelli | Lehké a hladké omáčky, včetně pesta |
| Mušličky | Conchiglie, kolínka, cavatelli | Silné smetanové nebo masové omáčky |
| Plněné těstoviny | Tortellini, ravioli nebo tortelloni | Lehké omáčky s máslem a olejem |
| Mini tvary | Orzo, anelli, orecchiette, tripolini | Polévky, nákypy, dušené maso nebo těstovinový salát |
Nástavce pro výrobu těstovin pro roboty jsou opravdu užitečné, protože vám mohou pomoci snadno vytvořit několik různých tvarů.
Lze zmrazit nevařené čerstvé těstoviny?
Nevařené čerstvé těstoviny můžete v případě potřeby zmrazit.
Jakmile je vyrobíte, nechte je asi 15–30 minut oschnout a poté je uložte do vzduchotěsné nádoby do mrazáku. Případně můžete těsto před válením a krájením zmrazit a připravit z něj jednoduché, ale úžasné jídlo, kdykoli budete potřebovat.
Stejně jako většinu mražených potravin je budete chtít spotřebovat co nejdříve, takže mnozí lidé doporučují, aby se nemrazily déle než měsíc.
Můžete je rozmrazovat několik hodin v lednici, i když někteří lidé je vaří ze zmrazeného stavu. Jen sledujte dobu vaření, protože bude potřebovat trochu více času, ale nechcete je převařit.
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