How to Make Perfect Pasta : Steps and Procedure

Last updated on December 10th, 2019 at 05:21 am

If you love fresh tasty pasta you gotta make it yourself but the question that lingers is – How to Make Perfect Pasta?

Sometimes we get it all wrong when we think that whipping the best batch of silky-smooth fettuccine is meant for the pros.

Well, making perfect pasta is pretty simple and doesn’t require professional skills. With a few practices here and there you will be amazed at what you can achieve.

When it comes to pasta making, the several series of instructors can be very confusing. In fact, chances are, you will get more disoriented after doing a quick search through the pasta recipes, ingredients recommended and the ratios.

Well, let me make it pretty simple for you. There is nothing called the perfect pasta nor does it exist. That doesn’t mean there is no difference between the watery stuff that just breaks your mood and the silky-smooth tasty pasta.

What I actually mean is that there are hundreds if not thousands of pasta types that exist. Feeling completely ripped after trying it all and you don’t seem to get there? Well, pasta comes in different shapes, texture, and shapes.

Most importantly, there are perhaps a hundred plus styles for mixing the ingredients. Therefore, we cannot settle on one pasta type and simply rebrand it as the best. We could perhaps be insane to do that!


Steps to Make Perfect Pasta

Well, let me take you through the science of pasta making and break down the main steps as follows:


  • Ingredients
  • Mixing & kneading the dough
  • Resting dough
  • Rolling
  • Cooking


Well, before we go into that, I guess it is better to know what we need to make pasta.  Even though there are several pasta making tools existing in the market today, many of them are completely unnecessary.

As long as you got eggs, flour, a rolling pin, and a working surface, you are good to go.



We all know that the basic ingredients for making pasta include flour and water. The other manipulations such as eggs to yolk to white ratio, salt, olive oil and much more are just beyond the basics.

What am going to talk about is the flour because it is the major ingredient here and therefore determines the end results. Flours are categorized into:


  • All-purpose flour
  • Semolina


For the purpose of this guide, I am going to use all-purpose flour. You can dig deeper and understand much more. However, kindly note that most folks use a mixture of type “00” flour and semolina.


Eggs and Oil

The debate over white eggs, egg yolks, and oil will definitely vary across pasta makers. However, pasta made with both of them gains more golden color, flavor and doesn’t break apart easily.


Olive oil, on the other hand, makes for the softer and mushier recipes. Assume I have the following ingredients:

  • 2 cups of all-purpose flour
  • 2 egg whites (beaten)
  • 2 egg yolks (beaten)
  • ½ tablespoon water
  • Large pinch of salt


The procedure for making Perfect Pasta


  • Mix everything together, the flour, salt, and the eggs on the working surface. If you have a mixer the work will be much simpler.


  • Alternatively, you can use a fork to combine the eggs and the flour. Mix the dough with hands until it gets clumpy.


  • Make circular motions using your fingertips while stirring the flour. Stir until you achieve a dough you can bring together.


  • Add more water if the dough is too dry and more flour if it is too soft. Continue kneading to the point where the dough springs back when poked.


  • Wrap the dough in a damp cloth and allow one or two hours of rest.


  • Next, unwrap the dough and flatten it. Focus on one edge so the pasta can be rolled through the pasta maker



  • Run the dough through the machine repeating the process in each setting for a smoother silky pasta.


  • Repeat the process as you adjust the settings to the thinnest. Dust the rollers and your hands to avoid the pasta from sticking.


  • When you finally get the pasta of your desired thickness, use the cutting attachment to cut the pasta into strips.


  • When you have made enough of these strips, hand them on a pasta hanger and allow them to dry.


  • You can decide to cook them or store them in the freezer.


Well, that is the complete procedure for making the perfect pasta. Within a few weeks into practicing the same, you will become a pro and develop intuitive pasta making skills. All the best!

Chorizo Pasta Recipes – Cooking With Steve

Last updated on December 10th, 2019 at 05:16 am

Chorizo pasta recipes are actually hard to come by. You’ll be hard pressed to find an excellent chorizo pasta recipe for you to make.

The reason is simply that pasta recipes in itself can have their meats replaced by Spanish chorizo.

So in reality, you could take any old spaghetti meatball dish and turn it into the chorizo pasta recipes we have on the left!

That’s what many people forget when making chorizo recipes, just a simple substitution of meat can cause such a huge change in taste.

But today, we’ll be focusing on a specialty of chorizo pasta recipes, and that is spaghetti and chorizo.

This recipe will be similar to our last chorizo pasta recipes, but with slight variations. We hope you enjoy our chorizo pasta recipes.


Chorizo Pasta Recipes Ingredients

  • 80g pack sliced chorizo sausage
  • 300g bag fresh spaghetti
  • 20g pack flatleaf parsley (a good handful)
  • 2 red peppers from a jar, in brine or oil
  • 2 tbsp olive oil
  • 50g finely grated fresh parmesan


This recipe is an easy recipe and can be completed in 10 minutes. Serving size of the listed ingredients is 4 people.

Generally, with most pasta and Chorizo, the nutritional value is always on the healthy side. Be sure not to add too much oil when cooking.

Also, when purchasing Chorizo, always read the contents and nutritional value and determine how many grams of fat it contains.


Method for Today’s Chorizo Pasta Recipes

First, set up a boiling pot of water and start cutting up the chorizo into smaller sizes, and cut the parsley and red peppers to prepare.

Add in the spaghetti to the boiling water and let it rest until fully cooked for about 3 minutes. During this time, cover a frying pan with olive oil and heat it up.

Add your chorizo slices, peppers and black peppers (as much as you deem fit for your tastes). Allow it t cook for 30s to 1 minute until you see some of the chorizo juices to be secreted.

This juice is very rich in paprika juices and will serve as part of your sauce. Now, drain your spaghetti and place in pan.

Add a handful of salt in for seasoning and add parsley and parmesan. Note that you’ll want to add water from your pot into the pan in case of drying out.

Now serve with extra parmesan! We hope you enjoyed today’s chorizo pasta recipes.

We have reviewed some best pasta maker that is available in the Market Right Now. You can check here

Discover The Italian Secret to Cooking Great Pasta Salad

Last updated on December 10th, 2019 at 05:17 am

How many times have you tried to prepare or cook pasta only to find out that the end product is not as tasty as you wanted it to be? One reason, Italians use the essence of garlic instead  of crushed, minced or sliced garlic

By robbing a clove of garlic on the inside of the bowl you will be using for the pasta, you will end up with the essence that will give the meal a very distinctive taste; a background flavor that you will taste in every single bite that you take in.

Try this with the pasta salad recipe below and see the difference. I am pretty sure you’ll never go back to your old way of  cooking pasta again

This is how it’s done: Grab a bowl (it doesn’t matter whether it’s wood, glass, or even plastic), peel a garlic clove, halve it, and rub the cut side of each half all over the inside surface of the bowl.

Throw in vegetables like chopped tomatoes or summer squash, and add a handful of fresh herbs, some salt, and some pepper.

Add some just-cooked, still-warm pasta to the bowl and toss with the vegetables and herbs, drizzling with olive oil as you go.

The olive oil-dressed pasta will pick up the garlic juices in the bowl, coating every strand in a gentle dose of sweet, garlicky flavor.

Eat the pasta while it’s still warm or waits until it’s a more cookout-friendly room temperature—either way, Graziella would approve.


Pasta With Tomatoes And Mozzarella Recipe

YIELD: Makes 6 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 25 minutes



  • 1 garlic clove, halved
  • 2 pounds tomatoes, chopped
  • 8 ounces fresh mozzarella, cut or torn into 1/2″ pieces
  • 1/2 cup coarsely chopped fresh basil
  • 1/2 cup extra-virgin olive oil
  • Kosher salt, freshly ground pepper
  • 1 pound medium shell-shaped or other short pasta



Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in the bowl; season with salt and pepper and toss to combine.

Let tomato mixture sit 15 minutes to let flavors meld.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.

Per serving: 580 calories, 29 g fat, 4 g fiber

Making Pasta Tips – Making Pasta Is Not That Difficult As You Think

Last updated on December 10th, 2019 at 04:54 am

There is this misconception or rather a myth where people think that the Italian grandmothers are the only humans that have mastered the art of perfect pasta making.

Well, I guess that is taking the situation to a whole new level. After all, who can’t master the art of mixing flour, salt, eggs, and some olive oil?

Some even go a step further to enroll for Italian pasta making classes. Is pasta making real a daunting messy undertaking that requires some special talent!

It is as though a beginner would come out of the kitchen covered in flour and eggs from the toes to the head. However, the biggest surprise is that pasta making is the simplest undertaking.

Unless you want to complicate it on your own, you will find everything from scratch pretty straightforward.

This is not a thorn in the flesh that will always turn your favorite weekends and parties into nasty experiences.

After practicing the art of pasta making for a short duration you will get to know how this craft works.

Actually, after playing with a number of components you will finally learn to fine-tune the art of pasta making to a whole new level.

When it is time to rock that much awaited birthday party or close the month with get-togethers, throwing a bowl of pappardelle will take you less than an hour.

Once you have eggs, flour, olive oil and some salt on your working table top, you just need some ingredients and you are good to go.

You are gonna love the beautifully silk yet springy flour texture and the egg yolk flavor.

You don’t need all type of pasta ingredients to be a pro. In fact, you can make the perfect pasta by using flour and water, nothing more!


The process of making pasta

However, it is good to understand the contribution made by other ingredients in the whole process of making pasta:


  • Even though the old grandmothers would make a whole miracle of pasta by just using water and flour, you can add eggs to add to the flavors. Eggs contain protein, fat and make the dough much easier to work with.


  • Adding olive oil, on the other hand, makes the dough supplier. It will roll out easily.


  • When you feel everything is in the right proportion but the texture doesn’t feel good, you can add water to make the dough soft. However, be careful not to add too much water as this may lead to mushy noodles.


  • Salt corrects the flavor and helps strengthen gluten. Your dough will gain a better structure and elasticity with some salt added in.


  • Type “00” flour is ideal when you plan to prepare a delicate recipe such as noodles. All-purpose flour works pretty fine too with the unnoticeable difference compared to type “00”.


  • Some pasta makers mix type “00” and semolina which works great for some recipes. When you want coarser pasta for springier thicker noodles, bread flour is very ideal.


  • Allowing the dough to rest gives room for hydration whereby water molecules get into every nook and cranny of the dough.


  • It will be then easier to cut the dough into shapes such as ravioli, linguine, pappardelle, and fettuccine.


Generally, making homemade pasta is one of the easiest tasks. In less than 45 minutes, your huge batch of perfect pasta will be ready.


It is simpler than you could ever imagine. Once you get enough courage to give it a try, it will take a few practices before everything falls into place.