Low Fat Pasta: Why and How to Make it.

Making your own pasta is not difficult. It's unmistakably very easy.

But you may wonder why would you make your own pasta, when you can buy it pre-packed, and ready to cook?

Vegetarian Dishes

Well, one fancy is that by manufacture your own, you eat fresh pasta. There is a distinction of taste and texture between fresh pasta and pre-packed pasta.

But there is an additional one reason: if you make your own pasta, you may want to use nutritius ingredients, ensuring that your pasta not only tastes good, but it is also low in fat, and ordinarily good for you.

For instance, you may want to make your own low fat pasta with unrefined flour, ensuring that your pasta is rich in fibre and B involved Vitamins.

Finally, studying to make your own basic pasta dough is the first skill towards establishment other (more advanced?) types of pasta dishes like lasagna, raviolli, tortellini, and that type of thing.

It's not such a difficult thing to do, and it can be a fun process.

You see, commonly you make pasta with refined wheat flour, eggs and salt.

But if you want low fat pasta, you need to use water instead of eggs, and you have to give salt a miss.

This recipe makes about 750 g of low fat pasta (about 1.5 pounds), and it takes about 50 minutes to make.

To make your own low fat basic pasta you need:

* 500 g (1 pound) of strong wholemeal flour

* 275 ml (a bit over a cup) of water.

This is what you do:

First, put the flour in a large mixing bowl and make a well in the middle (like a volcano, sort of thing).

Then, pour in the water, and mix with a knife till the dough binds.

After that, you start mixing with your hands and knead it till all the flour is evenly incorporated into the dough.

Move the dough to a kitchen bench, and knead it for about 10 minutes, till it becomes flat and elastic.

Next, put the dough into a plastic (zip lock) bag and leave it there for about 30 minutes.

Then, take a quarter of the dough and roll it out by hand on a slightly floured surface. Roll it very thin. Leave it to rest and dry before using it.

Freeze whatever you don't use. It will remain good for up to 3 months.

You will be able to use this basic low fat pasta to make many of my tasty recipes.

Bon apetite!

Low Fat Pasta: Why and How to Make it.

Relate Link le creuset oval french oven le creuset enameled cast iron 5 piece