One of Asia-that-became-Italy's gifts to the world, Pasta's fast, satisfying and so delicious.
Home-made Pasta's surprisingly easy - and extraordinarily tender you'll want to savor every bite.
We've got the tools & recipes for you:
- Beautiful Italian pasta machines
- Gnocci boards
- Pasta / pastri rollers + crimpers
- Ravioli placques
Marcato creates products to make people happy. They believe healthy eating is the foundation of wellness.
Marcato Atlas 150 Pasta Machines are still made of the highest-quality materials by Italian artisans, for everyone who appreciates Italian design and style-- and Pasta🇮🇹!
- Every Marcato Pasta Machine comes with:
- A clamp to attach it to your table or counter, and crank for the main roller bars, to help you roll flat sheets for lasagne or hand-cut pastas.
- A thick and
- a thin roller attachment, to make wide and fine noodles
- All the details of Marcato's fine Italian Classic Pasta recipe, and storage & other tips, at page bottom. Here, first,
Two extraordinary Pasta recipes transformed cooking:
- Classic Italian Pasta, from Marcato, just below, and then, at bottom,
- Asian hand-pulled noodles.
First: Marcato Italian Pasta Makers 🇮🇹: Pasta Recipe
PREPARING FRESH HOME-MADE 3-ingredient PASTA:
PASTA DOUGH has 3 INGREDIENTS:
- flour: 500 g unbleached flour works fine
- for slightly more tender dough, use 250g soft-wheat “00” flour, &
- 250g durum wheat flour (semolina)
- 5 whole ROOM-Temperature eggs, with
- water (up to a total of 250g)
Technique:
Pour the flour into a bowl, then make a well in the middle.
Pour eggs and water into this well in the middle.
Beat the eggs and water with a fork to mix thoroughly with the flour.
Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.
Roll the dough through your Marcato Pasta Machine in Successively finer settings...
and Presto! The loveliest pasta you'll ever savor.
(v detailed recipe below Tim Chin's demo)
Now, Italian Pasta's long-ago ancestor: Asian Noodles.
Marco Polo transformed Italian cooking with noodles like those made here by Chef Tim Chin (of Serious Eats). Tim gives you noodles as they were first done by hand - in a piece of visual magic:
In-depth recipe for Classic Italian Egg Pasta with 3 ingredients
500 g flour
5 room-temperature whole eggs + water up to a total of 250g
For tastier pasta, Marcato suggests using a mix of 250g soft-wheat “00” flour and 250g durum wheat flour (semolina)
there is no salt in the recipe, on purpose
STEP 1 - Preparing the dough by hand
Pour the flour into a bowl, then make a well in the middle for your eggs and water.
Use a fork to thoroughly blend the wet ingredients with the flour.
Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.
STEP 2 - Preparing pasta sheets
- Set the adjustment knob of the machine to number 0, so the two smooth rollers are fully open.
- Feed a piece of dough through the rollers while turning the crank clockwise or after turning on the motor.
- Lightly dust both sides of your pasta sheet with flour and fold it in half.
- Feed the pasta sheet through the smooth rollers several times, until it's long and regular in shape.
- Cut the pasta sheet in two and dust each piece lightly with flour on both sides.
- Now, set the adjustment knob to 1 and pass the pasta sheet through just once;
- Set the adjustment knob to 2 and pass the pasta sheet through once more;
- Set the adjustment knob to 3, and so on until you reach the desired thickness (the recommended thickness setting is no. 6 for fettuccine and no. 7 for tagliolini).
- Cut the pasta sheet crosswise, into pieces about 25cm long and dust them with flour.
STEP 3 - Cutting the pasta
- Insert your crank into the cutting rollers.
- Feed your pasta sheet through the rollers to cut it.
- Pick up the dough with the stick and transfer it to your pasta drier.
- Pasta dries in about 1-2 hours, depending on temperature and humidity.
- It can then be stored in suitable kitchen containers.
Marcato's Extra-Important Pasta Tips
- do not use cold eggs straight out of the refrigerator;
- Do not add salt to the dough;
- clean the rollers of the machine by feeding a little dough between them;
- preserve home-made dried pasta for no more than 1 month;
- you can freeze freshly cut pasta, but always consume it within 1 month;
- cook the pasta in a large amount of hot water (4 litres for every ½ kg of pasta).
