Perhaps one of the biggest misconceptions about making Homemade pasta Is that you need an arsenal of expensive tools to do this. This may not be beyond the truth. If you are new to pasta, know that you can whip up delicious noodles with which you already have in your kitchen. Of course, this is not to say that I do not cherish my own collection of hand-crafted ravioli stamps and brass selective cutters, or that there are not a few handy things, I'd recommend to start. Here are the questions in my pastaronine Maker's starter pack – at least half of what I would bet are tucked away in your cabinets already.
Photography by Kristin Teig; Eat stealing at lies nitty
Digital kitchen weight
If you are a baker, you already know how important a Digital kitchen weight Is. And though fresh pasta is more forgiven as cakes and pastries, a balance will still serve you well. Think of it as your pasta guardian angel: The precision of weighing your flour and liquids (especially eggs, which is wide for success, which is widely great dough!). A good weight doesn't have to be expensive, or: I use the Silent brandBut no weight that can toggle between grams and ounces is great.
Wooden board
A natural (unveenished) wooden work surface gives useful friction when kneading and shaping Makara dough, plus its porous texture absorbs excess moisture, which means it is essentially Nanchi. This is particularly useful when you make Semolina-based pastas Like covatelli and oreccheette, which are shaped by pushing and pulling movements, as well as too for preventing shifted pastas as well as Ravioli From getting stuck. In Italy, you will find traditional pasta boarders that are the size of a whole table – with a lip to secure them in space, similar to a pastry bored – but I used a Cheap bamboo cutting board For years and it served me only good. (To keep a typical wooden cutting board of sliding on your countertop, just add a humid acbublished below.)
Metal bank knife
Odds Have you already have this multi-purpose kitchen lying around. When it comes to pasta, a sturdy Metal bank knife (Sometimes referred to AS A BENCH SCRAPER) IS GREAT FOR Bringing Flour and Liquid Together During The Dough-Making Process And Cavatling Or Trim Too-Long Pasta SHEETS WITHOUT The risk of slicing a finger. Extra point for a bank scrapers equipped with measurements.
Photography by Rical Holbrook; Food stealing by Caitlin Wayne
Bow
No, we are not turning on the oven, but I always have a sheet pan on hand to shop my finished pasta. Line it with Parchment paperA Tightly woven dishOr a dusting of ordinary Semolina flour To prevent the pasting of sticking while working. Nordic who half- and quarter-sheet pans are my preference; The smaller sizes Fit nicely in my refrigerator or freezer if I storing the pasta for future use. Speaking of storage: You can do without a pasta drying rack. There are others, simpler about to shop long pastas What do not require so much expensive counter site.
Cookie cutters
If you are ready to take the plunge into stuffed macaras, a set of sturdy nesting cookie toe tablesphate will make quick work of rounded shapes as ravioli and the versatility (plus the fact that you may already have a great option for Beginners. Every Fluted- or smooth-edged Works well (I have both; Aeco is my preferred brand), and the various sizes offer the most flexibility.
Photography by Danielle Sykes; Food stealing by Caitlin Wayne
Pasta car
A quick reminder: You don't need a pasta machine to make fresh pasta. Plenty of delicious shapes can be made by hand, without needing to roll the dough into flat sheets. But if you are interested in making long fetchin ribbons, pinched Farfalle Batterylies, or almost any stuffed pasta, I strongly recommend a Pasta car. You can, of course, roll out your dough with a rolling pin, but for most of us, a car is worth the investment: it will be completely changed with a fraction of the time and effort. There are plenty of models on the market, but I always recommend the Marcato Atlas 150 For manual users, or stunned mixer attachments (as the kitchen advertising roller attachment) for those who prefer something electric. To cut noodles, you can only use a sharp Chef knife.
Bonus: Gnocchi Bool
If you do not want to communicate to a car and better to ease elsally to make – or, on the flip side, expand your repertoire of shapes – consider a Gnocchi board: The ridered wooden boards impart tissue on not only Potato gokchiBut also semolina-based pastas as Koatelli and Govchetti SDI (Sardinian Gnocchi) – and they make the process a lot of more fun. Gnocchi boards are generally cheap, too; I love This from EPPCATITISPAIThat comes with a wooden douel which can be used to make other shapes like Garganelli.
Itching to make some pasta? Look my guide on How to cook fresh pasta.
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