Ingredients for 200 g of Fresh Pasta
Wheat flour (小麦粉 / Komugiko) 100 g
(50-50 mixture of soft flour (薄力粉 / Hakurikiko) and bread flour (強力粉 / Kyōrikiko), or 100% all-purpose flour (中力粉 / Chūrikiko))
Egg (卵 / Tamago) 1
Olive oil (オリーブオイル / Orīhbu oiru) 1 tsp
How to Make
1. Sift the flour onto a flat work surface, allowing the flour to form a mound. Make an indentation in the middle of the mound to create a bowl-like structure. Crack the egg into it and add the olive oil.
To Make Ravioli
To Make Macaroni
Form the dough into a rope about 1 cm in diameter, then cut the rope into 1 cm lengths. Use your fingers to roll each 1 cm length of dough out to 3 cm. Then position a bamboo skewer parallel to, and on top of, the dough. Press down into the dough and then roll back and forth. This will cause the dough to curl up and around the skewer. Remove the skewer to leave a pasta dough tube.
To Make Chitarra
Roll the dough out to a thickness of about 2 mm. Dust both sides with flour and then cut the dough to fit inside the chitarra frame. Use a rolling pin to roll the dough through the wires. The rolling pin must be long enough for both ends to rest on the frame of the chitarra.
To Cook Ravioli, Macaroni, and Chitarra
Bring a pot of water to a boil, and add a small amount of olive oil and salt. The amount of water should be ten times the weight of the pasta (1000 ml of water for 100g of pasta). The salt should be equal to about 1% of the weight of the water (10g/1 liter of water). Boil for 2-3 minutes. This is to cook the pasta completely. For some recipes it is necessary to cook the pasta less than fully and then finish by combining the pasta with pasta sauce in a frying pan.
Recipe Developed by Machiko Tateno