By Samiullah Rahman!

What is Pasta?
Pasta is a staple food.
It is a type of noodle.
Traditional Italian Cuisine, with the first
reference dating to 1154.
Most dried pasta is commercially produced via
an extrusion process.
Pasta is generally a simple dish, but comes in
large varieties because it is a versatile food
item
Pasta shapes:
Spaghetti
Penne
Shells
Fusilli
Farfalloni
Farfilline
Tagliatelle

Why do we have so many different
pasta shapes?
This is because certain pasta shapes
allow for the sauce to bind to it
much better than other shapes.
Depending on the viscosity, sauce
ingredients, fat content, and recipe,
will all influence which pasta type
you use.


How do you make fresh Pasta?
Step 1: Theres a term you will hear far and wide among classically trained chefs, mise en place. The literal translation in French is putting in place. It
has since come to be known as everything in its place Assemble your ingredients, small-wares, pasta machine and have your sauce of choice in mind
with ingredients at the ready and in the proper order for preparation.

Step 2: begin by placing flour on the work surface. Add salt, seasoning and any dry ingredients at this time. In the shadow of Mt. Vesuvius, shape the
pile of flour into volcano with a center-located hole large enough to accommodate two large eggs.

Step 3: Crack the two eggs into the center of the flour. With a fork, churn the eggs together with a wrist motion, while gradually drawing in small
amounts of the surrounding flour. Eventually it will all come together enough you can begin using the dough knife to cut the eggs and flour together.
Once incorporated the consistency should be similar to flaky, dry oatmeal.

Step 4: Begin adding the cold water at this point, two tablespoons at a time. Mix the amount in and add two more. The dough will begin to come
together. Once the dough takes mass tactility will be the key in determining how much water to continue adding. The dough should be stiff and just
moist enough to hold itself together. The following kneading step should not be generating loose crumbs. It should stick together, but not to you, the
surface or the pasta roller/cutter.

Step 5: Use a rigid surface for kneading as you will be applying enough force to slide tables and cutting board around. By hand, flatten the dough slightly
and fold in half towards you. Press the palm of your hand firmly on the half-dough and push through it with a one-handed-CPR like motion, and repeat.
Depending on the type of flour used 10-20 minutes of constant kneading may be necessary to get the dough to a smooth, elastic texture that forms a
smooth ball. Once kneading is complete place the dough ball in a plastic bag for a 20-30 minute bench rest.

Step 6: This is a prime time to boil water for cooking, prepare your pasta sauce, grate some Parmesan and Romano cheese and slice some crusty bread.

Step 7: Place and clamp your past roller/cutter in such a way to allow for cutting of long pasta at least 12 inches long. Once bench rested, cut your
dough ball in half to make the process more manageable. Flatten and shape the dough into a rectangle shape and begin rolling it out starting with the
widest setting. Be sure to keep the dough floured to prevent sticking. Repeat this process while decreasing thick settings in between until you desired
pasta thickness in achieved.

Step 8: Choose the type of pasta cut you desire. In this particular case the roller machine seen in the photos can make broad, flat sheets of pasta for
lasagna, fettuccine, spaghetti, vermicelli and capellini. Roll out the pasta, cut it to length and toss in flour. Repeat this process until the pasta is all cut.
Hang finished pasta on a dowel or spread on a sheet pan to dry.

Step 9: To cook the pasta add it to boiling water and cook to desired tenderness. Keep in mind that fresh pasta cooks much quicker that dried pasta.
Dont make mush out of your pasta. This is not a recipe for polenta. Once cooked, drain the water and combine with your sauce. You are now ready to
plate and eat. As previously mentioned, uncooked pasta can be hung over a dowel or spread out on a sheet pan, set in a warm, dry place and left dry.
Usually overnight. Once dried it is fragile to handle. Do not attempt to put it in a bag. A long, rectangle plastic-ware container should do the trick. The
shelf-life is about a week.

Step 10: Clean as you go. This is an important kitchen philosophy, and just after eating it is in its most crucial moment. Filled to the gills and floating on
the edge of a food coma is no condition to be in while staring blindly at a destroyed kitchen. Enjoy!

Top ten Sauces for Pasta
Simple tomato
Leeks
Creme fraiche with ham
Pesto
Eggy pasta
Green cream
Fishy sauce
Aubergine and tomato
Leftover sausages
Cherry tomatoes and mozzarella
My Pasta shape
My pasta shape is going to be a bucket like
shape. The reason for this is because when I
put my sauce one, the pasta will be able to
scoop up the tomato sauce. The reason I want
it to scoop the tomato sauce is because there
will be more sauce on each pasta which
means that there will be much more taste.

How do you make a simple tomato
sauce?
Heat the olive oil, add your finely
chopped garlic for a few seconds, and
then add a can of tomatoes. Jamie Oliver
suggests using whole plum tomatoes and
not stirring for as long as possible:
according to him it's the seeds which can
make the sauce bitter. Add a pinch of
salt, pepper, brown sugar to taste.