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Hands off my macaroni how to#
Hands off my macaroni crack#

Keep the rest of the dough covered with a towel while you work on each piece. Let the dough rest for at least 30 minutes.

When your dough looks smooth and no longer feels sticky, shape it into a ball and cover with a kitchen towel to keep it from drying out.

I like to push the dough down and out with the heels of my hands, then fold it back over onto itself, rotate a quarter-turn, and push down again. It will feel soft and jiggly at this stage, but keep kneading for about 10 minutes until the dough firms up.

With your hands, start kneading the dough.

Mix the dough with your fork until it begins to take shape and you can gather it into a loose ball.

Little by little, add the flour to the egg mixture and beat until all of it is incorporated.

Using a fork, beat the eggs and oil (plus any herbs, vegetable juice, or squid ink, if using) until well combined.

Hands off my macaroni crack#

Crack each egg into the well, followed by the remaining ingredients in your chosen pasta recipe.(Tip: I use my measuring cup to carve out a deep, perfect well about 5 inches in diameter.) Mound the flour onto your work surface and make a large well in the center.If you do experiment with gluten-free flour, please share your results in the comments! I’ve never tested these recipes with gluten-free flour, so I can’t attest to how well they’d turn out. I don’t recommend swapping out all of the all-purpose flour for whole wheat flour, since this will result in pasta that’s super dense with an off-putting flavor.ĭo not use self-rising flour, as this type of flour contains baking powder and can lead to some unexpected or undesired results during cooking. You can use Italian “00” flour, semolina flour, or a half-and-half blend of all-purpose (white) flour and whole wheat flour. This is as easy as it gets! Can you substitute other types of flour for all-purpose flour? There is no need to sift the flour before measuring it. If your flour has been compacted at the bottom of a bag or canister, fluff it up with a fork before scooping. I use the “scoop and sweep” method for measuring flour: scoop a heaping cup of flour, then sweep a straightedge across the top. Simply drop the frozen pasta into a boiling pot of salted water and add a couple extra minutes to the cooking time. They don’t even need to be thawed when you’re ready to use them.

Hands off my macaroni how to#

So if you find that you can’t use up all the pasta at once, I wholly recommend freezing the unused portions (which I’ll explain how to do below). It won’t break during storage, a big issue with pasta that’s dry and brittle, especially if you lack adequate pantry space.It saves space, since you won’t need to drape it over wooden dowels or the backs of chairs while you wait for the pasta to fully dry.It won’t get moldy, since you can freeze it right away.Frozen pasta retains all the color, flavor, and texture of fresh pasta.When it comes to preserving pasta, I’m a big proponent of freezing rather than drying for a few reasons: (This is an especially fun task if you have kids at home to help.) Quite often, I find myself making several batches of pasta at once so I can store and preserve them for future meals. drying: why it’s better to freeze fresh pasta