Making Pasta fresh is the best with a few easy steps and pure around your kitchen ingredients. Let your pasta imagination flow…
● 1 egg, slightly beaten
● 1⁄2 teaspoon salt
● 1 cup of flour, sifted
● 2 tablespoons of water
Starting with flour and salt mixed with the egg into a firm dough, add the water if too stiff. Knead the dough on a floured table for about 3 to 4 minutes.
There is a huge difference between fresh pasta and dry pasta. Everything from the texture, taste and even the smell of the pastas are different. Dry pastas are made with preservatives to keep them fresh while being stored in a supermarket, home or a restaurant. The preservatives that are put in dry pastas are potassium bromate, and benzoyl peroxide, these ingredients are used as a strengthener to enhance the dough structure and contain a chewy texture. These preservatives are also used as a bleaching agent to improve the appearance of white salt noodles.
Fresh pasta is better because it only required four natural ingredients, eggs, salt, flour and water. When eating fresh pasta, you’ll never have to second guess what chemicals have been added for freshness because it’s made fresh. Another reason why it’s better to make fresh pasta is because some chemicals are harmful to the body and could also be cancerous which is very dangerous. Natural ingredients are very essential to life, the body uses everything that you put inside of it to keep your energy level up, keep your heart pumping, blood flowing, cells working together perfectly and importantly, the functioning of your brain.
With this easy recipe you can cut every type of pasta, ravioli wrap you can think of. Creating freshness can save you pockets money and time for cooking in the kitchen for the dish of your choosing. Keeping out the starch and preservatives that are required for keeping dry pasta and its freshness.
Enjoy this fresh Chef’s Tip with a video provided below….
This article is on collaboration of Mykeia Arthur and Paige Osborne.