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Make Fusilli Yourself

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Make Fusilli Yourself

The perfect make fusilli yourself recipe with a picture and simple step-by-step instructions.

  • 200 g Semola di Grano Duro (durum wheat flour)
  • 2 Eggs size L.
  • 1 tsp Salt
  1. Put the flour on the work surface, make a well in the middle, beat the eggs and stir with a fork. Always add some flour from the edge. This until a crumbly mass has formed. Then continue working with your hands and knead the dough until it is smooth, elastic and not sticky. If it comes out a bit dry at first, simply wet one hand with a little water and continue kneading with it. That works wonders …… When it has reached its required consistency, wrap it in cling film and let it rest for at least 1 hour at room temperature.
  2. Then process the dough in 4 – 5 servings. Wrap the one that is not needed again and again, as the following steps will take some time, and this will keep it elastic.
  3. When using a pasta machine, push a portion of well-floured through at level 0 for the first time, fold it up once and push it through again. Repeat this process 2 more times. Then switch to level 1, slide through, fold once and slide through again. Then push it through 1 more time at levels 2 and 3, but do not fold any more. Flour the dough lightly again and again between the individual courses so that it does not stick. Cut the elongated sheet of dough obtained in this way into rectangles approx. 10 cm wide and approx. 16 cm long. Knead the leftover dough again and add to the wrapped dough.
  4. Depending on how many rectangles you got, only start with one. Cover the others well with cling film (otherwise they form a dry surface too quickly and cannot be turned as well).
  5. Now equip the pasta machine with the attachment for narrow tagliatelle and push the first rectangle through lengthways. Spread the pasta apart, cover a little and …………. here we go ……….. ;-))
  6. Take a thin, long wooden shish kebab skewer, place it at an angle at the lower end of a ribbon noodle so that both form a “V”. Then you press it very lightly into the dough, fix the lower end a little and roll it straight up with very light pressure with your right hand. The noodle should stay at a slight angle. This creates a spiral. This can then be pushed loosely off the skewer, then cut once in the middle, dusted with flour and loosened up. Proceed in this way until the first portion is used up. Then continue in portions. Sure you could also make shorter fusilli straight away, but experience has shown me that it is faster and less “fiddly” ….. ;-)) The first noodles are – as with pancakes – mostly for “the bin.” “, but the routine comes while working ……. I promise …. ;-)))
  7. Now some will think ….. well, she must be bored ….. nope ….. it’s just fun – even if everything is much easier to have and buy – pasta of all kinds to do it yourself. O.K., it doesn’t have to be the most complicated at the beginning, but you can decide for yourself.
  8. I let them dry overnight. This then required a cooking time of approx. 15 minutes. If you put them straight into the boiling salted water, it will take no more than 3 – 5 minutes. When they rise to the surface, they are done.
  9. Thanks to the spiral shape, they absorb the sauce particularly well. The above-mentioned amount of ingredients resulted in a serving of raw, fresh pasta of 320 g.
  10. So dare ………… the next bad weather days will definitely come ……….. ;-))))))
Dinner
European
make fusilli yourself

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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