Our pasta tools come directly from Italy and are also made there. Where else would they come from? Incidentally, the legend that explorer Marco Polo actually brought pasta to Italy from Asia is not true: pasta already existed in Europe before his time, probably even long before the turn of the millennium in the year 0.
If you have tried this and are now also addicted to pasta, you can start experimenting with other and filled variations: Gnocchi, ravioli, tortellini, agnolotti, cappelletti, panzerotti … we can easily keep ourselves busy with these until our next Italian vacation. We have put together many different variations of boards, trays, rolls and punches for the various filled and other specialty varieties for you on the new product pages in the catalogue. We have tried them all …
There are countless dough recipes for homemade fresh pasta (which simply cannot be compared with conventional dried industrial pasta).
Here is ours:
Pasta al Jana (for 8 persons)
400 g flour (type 405)
75 g durum wheat semolina
12 egg yolks (size L)
4 tbsp cold water
2 tsp extra virgin olive oil
The dough is kneaded, left 30 min. to rest and then rolled out flat with a rolling pin to suit the type of pasta. Then, for example, the ingenious rolling pins (the name is right!) are used to cut the pasta dough into more or less narrow strips for pappardelle, tagliatelle or 3mm spaghetti (our favorite!). Depending on the recipe and desired consistency, dry the pasta strips briefly on the pasta dryer before placing them in boiling salted water – never use too little water, never put the lid on! After two to four minutes, the pasta is ready and jumps out of the pot straight into the sauce prepared in the pan.
Our favorites:
- Good (!) sea salt butter, pepper, salt, fresh sage (al burro da salvia …)
- only slightly heated good olive oil in which garlic, a few diced onions and peppers have been sautéed (al peperoncino; if you add fresh or canned tomatoes, capers and/or green pepper, you can call it all'arrabiata)
- a long-cooked tomato sauce made from good fresh or canned tomatoes with garlic, onions and lots of fresh herbs (the "sugo version")
- at the end (and this applies to almost all variations): freshly grated or shaved Parmigiano Reggiano cheese on top ... and black pepper.
If you have tried this and are now also addicted to pasta, you can start experimenting with other and filled variations: Gnocchi, ravioli, tortellini, agnolotti, cappelletti, panzerotti … we can easily keep ourselves busy with these until our next Italian vacation. We have put together many different variations of boards, trays, rolls and punches for the various filled and other specialty varieties for you on the new product pages in the catalogue. We have tried them all …
Der Teig wird geknetet, ruht 30 Min. und wird schließlich mit einem
Teigroller so flach ausgerollt, wie es zur Nudelsorte passt. Dann
kommen zum Beispiel die genialen Nudelhölzer (hier stimmt der Name!) zum
Einsatz und schneiden den Pastateig in mehr oder weniger schmale
Streifen für Pappardelle, Tagliatelle oder 3mm-Spaghetti (unser
Favorit!). Je nach Rezept und gewünschter Konsistenz trocknen die
Pastastreifen auf dem Pastatrockner kurz an, bevor sie ins sprudelnd
kochende Salzwasser wandern – nie zu wenig Wasser nehmen, niemals den
Deckel auflegen! Nach zwei bis vier Minuten sind die Nudeln fertig und
springen aus dem Topf direkt in die parallel vorbereitete Sauce in der
Pfanne nebenan.
Unsere Favoriten
- Gute (!) Meersalzbutter, Pfeffer, Salz, frischer Salbei (al burro da salvia …)
- nur leicht erhitztes gutes Olivenöl, in dem Knoblauch, ein paar Zwiebelwürfel und Peperoni angeschwitzt wurden (al peperoncino; wer noch frische oder Dosentomaten, Kapern und/oder grünen Pfeffer hinzufügt, darf all’arrabiata sagen)
- eine lang gekochte Tomatensauce aus guten frischen oder Dosentomaten mit Knoblauch, Zwiebeln und vielen frischen Kräutern (die „Sugo-Variante“)
- am Schluss (und das gilt für fast alle Varianten): frisch geriebener oder gehobelter Parmigiano Reggiano drüber … und schwarzer Pfeffer.
Wer das ausprobiert hat und jetzt auch pastasüchtig ist, kann beginnen, mit anderen und gefüllten Varianten zu experimentieren: Gnocchi, Ravioli, Tortellini, Agnolotti, Cappelletti, Panzerotti … damit können wir uns gut und gern bis zum nächsten Italien-Urlaub beschäftigen. Viele verschiedene Varianten von Brettern, Blechen, Rollen und Stanzen für die unterschiedlichen gefüllten und andere Spezialsorten haben wir für Euch auf den Neuheitenseiten im Katalog zusammengestellt. Wir haben alle ausprobiert …
New
Prepare the desired dough, roll it out and cut the desired pasta with our rolling pins.
New
Prepare the desired dough, roll it out and cut the desired pasta with our rolling pins.
New
Fast drying due to good air circulation. No turning necessary. Can be disassembled again to save space.
New
752769
gnocchi and garganelli grooved board
traditional gnocchi board with round wood for shaping penne-like pasta
New
Double pastry wheel with one smooth and one wavy decorative cut. Cuts ravioli and Maultaschen, but also marzipan, fondant or cookie dough.
New
Beautiful ravioli stamp made of food safe aluminum with beech wood handle.
New
Beautiful ravioli stamp made of food safe aluminum with beech wood handle.
