Pasta: the happiest and most exported Italian Food.
Pasta: the world itself seems to smile on you.
It’s a temptation you won’t be able to resist. Why should you, actually? We are talking about one of the most ecstatic food in the world, after all!
You now can certainly buy a good pasta almost everywhere in the world, but when you make it yourself it has another feeling (cit. Agnes Varda).
One of the symbols of Italianness in the world
Pasta is as much as an institution as a food in Italy.
For Italians pasta rhymes with home, family and tradition, although it has not always been that way.
As a matter of fact, pasta started to become a sort of democratic food only from the Sixteenth century, when it finally began to spread even among the less affluent classes and thus also the trade of pasta.
The Italian place where pasta appeared for the first time was the Campania Region. In fact, it was in Naples that the beginning of the history of fresh pasta was consacrated as we know it.
You know the maccheroni, right? Well, they were born in Naples more than five Centuries ago… Despite their age, they’ve never lost their charm and we still adore them. Are you with me?
The Geography Of Italian Pasta
The Geography of Italian Pasta is quite rich. Same for the variety of shapes and fillings of this delicious food made in Italy.
The regional variations are based on climate, social factors, and diffusion patterns.
In short, we can divide pasta into two macro categories (actually themselves divided into subcategories):
- Dry Pasta (such as maccheroni, fusilli, spaghetti…) made from durum wheat flour, which is preferred in the Central and South Italy;
- Fresh -and Filled- Pasta (such as ravioli, tortelli, tortellini…) made from soft wheat flour and eggs, that predominates North of the Appenines.
A Special Food dear to Gods…
In Greek mythology, it is believed that the God Vulcan invented a device that made strings of dough. This was the earliest reference to a pasta maker.
Awesome, isn’t it?
Our beloved Greeks were the first pasta lovers in the whole history! Besides, they were already looking for some good Kitchen Aid to help them out with making this authentic goodness… Genius, as always.
Chef Abram and his Pasta Making Session
In this blog we’d like to present you what Chef Abram has done in a lovely afternoon of April.
He used no kneading machine. And no dough sheeter either: just pure love and elbow grease.
As a matter of fact, if you really want to make fresh pasta -accordingly with the ancient tradition- then you should avoid any food processor or pasta machine, and entirely work with your hands (and your soul).
Chef Abram used them both and the ending result was hyper yummy!
You know why do I personally adore the Italian recipes such as pizza, focaccia, bread, pasta…?
Not only because they are extremely delicious, but also because when you knead, even more than when you cook, all your feelings come to the ingredients through your hands.
And so you better be in love with your dough, ’cause it feels you and it reacts accordingly with your emotions.
(Did you know that making dough is an amazing anti stress method, btw?)
We now show you some lovely pictures about a beautiful afternoon spent to create some magic out of just two ingredients: wheat and eggs!
If Less is more is probably the most easy way to describe one of the golden rules about the Italian Cuisine, I believe it’s not so difficult for you to understand why it is so.
We hope you’ll enjoy this little taste of the vibrant, fun and tasty Pasta Making Session by Chef Abram.
You know what?
If you’d like to make your own pasta or some gorgeous Italian Menu to surprise your family and friends we’ve got you covered!
Contact us now and schedule your
Epic Virtual Cooking class with your private, knowledgeable and friendly Chef.
Cooking has never been so easy and fun!
Recipe for the Pasta Dough
There are two key ingredients used for egg pasta – flour and eggs – but amounts vary; some use more eggs, some other less (recipes with less eggs are more common in Southern Italy). There is also who add olive oil.
There are so many variations when it comes to pasta recipes!
We now share with you the last one Chef Abram used for making his ravioli (and other shapes of pasta we’ll show you in the coming post).
Ingredients for 6 serving
- 500 gr pasta flour;
- 1 pinch of salt;
- 4 eggs (better if you can find the extra yallow eggs, ideal for making pasta)
1. Pour over a working wooden table the flour;
2. Create a hole in the middle (sort of vulcan shape) and pour in the eggs;
3. Mix slowly with clean hands to create a dough;
4. Knead for 15 minutes until it becomes smooth and you can form it into a ball;
5. Wrap your dough tightly in cling film and let it take a nap into the fridge for an hour;
6. Unwrap the dough and cut it into smaller portions, so you can work easier with it;
7. Dust with flour and cover the rest with a cotton towel;
8. Using a rolling pin -and elbow grease- start to flat your piece of dough;
9. Continue to flat your dough until it becomes very thin (half inch it would be ideal).
You now have obtained the pasta down that can be shaped as you like (as sfoglia for making lasagne, as tagliatella, ravioli…
If you want to make ravioli:
1. Place about 1 teaspoon of filling at 1-inch intervals on one strip of dough.
2. Lay a second strip of dough, brushed side down, over the first. Using your fingers, press the dough around each mound of your filling so that the two moistened strips stick together. Cut dough between filling to make individual ravioli. Repeat with the remaining dough and filling.
Want some idea for your ravioli filling?
Ricotta and Lemon Zest!
Chef Abram prepared a very easy, delicious and fresh filling this time. Summer flavors are in the air…!
-300 gr ricotta cream cheese;
-1 lemon zest;
-half lemon squeezed;
-half tablespoon of salt;
-Pepper and 1 chopped fresh chilly (if you like it).
Mix the ingredients until you have a good mixture.
Your filling is ready in five minutes and it will surprise your tastebuds… and family as well.
Butter and Lemon Sauce to dress your Pasta
Chef Abram suggests you to don’t cover up your delicious homemade pasta with a too heavy sauce. That’s why he propose you a sophisticated butter sauce, that shows personality and exalts the taste of the ravioli filling.
How to make a butter sauce:
- Melt 100 gr of butter in a pan;
- Add half lemon juice and pepper;
- Serve with grated Parmesan cheese and a little extra grated lemon zest in a total white plate;
- Decorate with some baby liefs of fresh basil and evo.
This souce is quick and easy to make and it guarantees an extraordinary explosion of taste.
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