How to Make Penne from Scratch: A Step-by-Step Guide
Making penne from scratch is a rewarding process that requires some time and effort, but the end result is well worth it. Penne is a type of pasta that is characterized by its tube-like shape and ridged surface. It is a popular choice for many Italian dishes, and making it from scratch allows you to control the ingredients and texture to your liking.
Ingredients and Equipment Needed
Before you start making penne from scratch, you will need the following ingredients and equipment:
- 2 cups of "00" flour (Caputo or All-Purpose flour)
- 2 large eggs
- 1 teaspoon of salt
- Water, as needed
- A stand mixer or a hand mixer
- A wooden spoon or a dough whisk
- A pasta machine or a sharp knife
- A clean surface for kneading
- A sharp knife for cutting the penne
Step 1: Make the Dough
To make the dough, you will need to combine the flour, eggs, and salt in a large mixing bowl. Use a high-quality "00" flour that is finely milled and has a low protein content, as this will result in a more tender and delicate pasta.
- Here’s a rough guide to the ingredients:
- 2 cups of "00" flour
- 2 large eggs
- 1 teaspoon of salt
- Mix the ingredients together in the following order:
- Flour
- Eggs
- Salt
- Use a stand mixer or a hand mixer to mix the ingredients together until they form a shaggy dough.
- Knead the dough for 10-15 minutes, until it becomes smooth and elastic.
Step 2: Knead the Dough
Kneading the dough is an important step in making penne from scratch. It helps to develop the gluten in the dough, which gives the pasta its structure and texture.
- Use a stand mixer or a hand mixer to knead the dough for 10-15 minutes, until it becomes smooth and elastic.
- Knead the dough in the following order:
- Fold the dough over onto itself
- Rotate the dough 90 degrees
- Fold the dough over onto itself again
- Continue kneading the dough for 10-15 minutes, until it becomes smooth and elastic.
Step 3: Rest the Dough
After kneading the dough, you will need to let it rest for a few minutes. This will allow the gluten to relax, making the dough easier to roll out.
- Wrap the dough in plastic wrap or a damp cloth and let it rest for 30 minutes to 1 hour.
Step 4: Roll Out the Dough
To roll out the dough, you will need to use a pasta machine or a sharp knife. The pasta machine will help to develop the gluten in the dough, while the sharp knife will give you a more rustic texture.
- Use a pasta machine to roll out the dough to a thickness of 1/16 inch (1.5 mm).
- Use a sharp knife to cut the dough into long, thin strips.
Step 5: Cut the Penne
To cut the penne, you will need to use a sharp knife or a pasta cutter. The penne should be cut into long, thin strips, with a diameter of about 1 inch (2.5 cm).
- Use a sharp knife to cut the penne into long, thin strips.
- Cut the penne into 1-inch (2.5 cm) lengths, with a slight curve to the ends.
Step 6: Dry the Penne
To dry the penne, you will need to hang them up or lay them out on a clean surface. This will help to prevent them from sticking together.
- Hang the penne up or lay them out on a clean surface.
- Let the penne dry for at least 30 minutes to 1 hour, until they are dry and slightly flexible.
Step 7: Cook the Penne
To cook the penne, you will need to boil them in salted water. Use a large pot of salted water and bring it to a boil.
- Add the penne to the boiling water and cook for 2-3 minutes, until they are al dente.
- Drain the penne in a colander and serve with your favorite sauce.
Tips and Variations
- To add flavor to your penne, you can add herbs, spices, or grated cheese to the dough before kneading.
- To make a more rustic texture, you can use a sharp knife to cut the penne instead of a pasta machine.
- To make a more delicate pasta, you can use a lower-protein flour, such as bread flour.
Conclusion
Making penne from scratch is a rewarding process that requires some time and effort, but the end result is well worth it. With these steps and tips, you can create delicious and authentic penne that is sure to impress your friends and family.