Fresh pasta is such a faff, right? You always want to do it but the stuff you get in the shop is just as good, right? I mean, who has that much time?
All of the above assumptions are incorrect. Fresh pasta is really quite straightforward and it is so much better (unless you are spending a lot of money on your dried pasta). It takes time but a lot of that time the dough is just resting and waiting for you. You make the dough – which depends on the pasta type, generally dough in the North is made with 00 pasta flour and eggs, and with water and semolina flour (a coarser grind of durum wheat) in the South – this usually takes 5 – 10 minutes. You let it rest as you have just beaten it about the place and it needs to unwind. Then you roll and shape it. Even hand rolling tagliatelle does not take that long, but some of the smaller shapes are super speedy, with practice. Of course this is a generalisation, but I use it just to give you an idea.
The peculiarly named malloreddus (it originates from the Latin mallolous, meaning small morsel, however, every time I say or read it I see malodour, anyone else?!) originates in Sardinia. It was traditionally shaped on wicker baskets, now more commonly using a grooved piece of class called a ciuliri or a gnocchi ridger. I have a gnocchi ridger so I use that (I bought mine at Sous Chef for just £4), but I have seen people use sushi mats too online. Continue reading