Making Fresh Pasta with the Marcato Atlas 150
We absolutely love pasta dishes. It's so easy to cook, tastes delicious, and can easily be cooked in big or small portions. With the help of the
Marcato Pasta Machine, you can achieve the perfect authentic fresh pasta at home. The
Marcato Atlas 150 Pasta Machine is well-loved by both professional chefs and home cooks for making quality pasta machines for decades.
Fresh pasta tastes even better than store-bought dried pasta. It just needs a little extra time to make, but rest assured that it requires only a few simple steps. After making your fresh pasta, you can easily cook it with this scrumptious Mediterranean recipe below.
Egg Pasta Recipe
Prep: 20 mins
Ingredients:
- 500g soft-wheat “00” flour
- 5 whole eggs and water up to a total of 250g
- For tastier pasta, we suggest using a mix of 250g soft-wheat “00” flour and 250g durum wheat flour (semolina)
Method:
Step 1: Preparing the dough
Pour the flour into a bowl, then the eggs and water in the middle. Mix with a fork to thoroughly blend the 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 that 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 the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape. Cut the pasta sheet in two and dust each piece lightly with flour on both sides.
Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and pass the pasta sheet through once more; then, 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 the crank or the motor in the cutting accessory and feed the pasta sheet through the rollers to cut it. Pick up the dough with the stick and transfer it to the Tacapasta.
The pasta dries in about 1-2 hours, depending on the temperature and humidity and can then be stored in suitable kitchen containers.
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)
How to Make Mediterranean Linguine
Prep: 1 hour
Sauce Ingredients:
- 1 pepper
- 200g plum tomatoes
- 50g capers
- 200g tuna in oil
- Oregano
- Chilli pepper
- Parsley
- Garlic
- Olive oil
Method:
Finely chop peppers and tomatoes, sautè them for a few minutes in a pan with hot oil and garlic, add salt to taste. Take out the garlic, add capers, oregano and chilli pepper.
Cook them for a few minutes. Remove from heat, add the drained and roughly crumbled tuna and the chopped parsley. Boil the pasta for a few minutes, dress it with sauce. Serve with pecorino cheese and fresh basil leaves.
Next Read: Delicious Cruffin Recipe with Marcato
