Fresh pasta pairs well with any sauce imaginable, from rich duck ragu to simple pesto. Furthermore, it accompanies stuffed pastas like ravioli or agnolotti 
Fresh pasta Adelaide only spends a fraction of its cooking time in boiling water absorbing salt; therefore, your pasta water must be generously salted.
How to Make Pasta
Make homemade pasta the easy and enjoyable experience it should be with fresh pasta making. Though the process might seem complex at first glance, making al dente pasta is easier than you may realise and well worth your efforts!
Starting by clearing away any unnecessary clutter (kettle, children’s homework, etc), create an ample work surface and clean out everything that won’t be used immediately (i.e. kettle). Working with sticky dough requires having a clean space, so start now to get it underway!
Variations
Pasta dough can be enhanced through various flavours to bring out its best characteristics in any recipe, adding flair and variety. Classic recipes often use eggs and basic flour as their basis, while unusual ingredients can add an unexpected element.
Turmeric is an increasingly popular choice when colouring fresh pasta Adelaide dough, offering an organically spooky hue with a hint of spice. But be wary when using turmeric, as the yellowish powder may stain hands and surfaces if misused, kneading the dough. Squid ink can add vibrant red-orange hues that pair nicely with seafood pasta dishes or creamy butter sauces.
Dry pasta is an indispensable staple in many American households and is frequently used to pair delicate sauces with complex meals. As the foodie movement has gained popularity, some critics have seen dried, boxed pasta as inferior to its fresh counterpart and unworthy of pairing it with gourmet sauces.
Storage
Fresh pasta Adelaide can quickly perish when stored improperly; however, temperature control and air circulation are the keys to maintaining its flavour and texture. Mould and bacteria growth may ruin its taste and lead to foodborne illness; should any mould grow on it or cause unpleasant odours, discard it immediately.
Store pasta in a cool environment with low humidity to decrease the risk of spoilage. It will slow the degradation of its starches while helping preserve its texture and improve texture retention.
If you’re storing pasta with sauces or fillings, keep each component separate in airtight containers to avoid contamination and allow you to reheat each component separately for optimal texture and taste. Freezing pasta can extend its shelf life considerably; use a vacuum sealer for best results by eliminating extra air and improving food safety, then stackable containers/bags as necessary to maximise freezer space.
Cooking
An essential element of a great pasta sauce lies within its cooking water: its starchy starch as the pasta absorbs this starchy water, thickening and emulsifying the sauce during its journey to completion. That’s why it’s crucial to salt your water when making pasta sauce and keep some of this cooking water when draining it off later on.
Fresh pasta cooks in much less time than its dry counterpart and requires careful attention during preparation. It is best to undercook it slightly so the noodles remain tender while maintaining their shape.
And when it comes to stuffed shapes like ravioli or gnocchi, their delicate pockets can easily burst open during preparation. To prevent that, gently simmer stuffed pasta until all of its internal layers have been cooked, but do not become soggy before draining quickly.
While it may seem like making homemade pasta is a big time commitment, you might be surprised at how fast you can crank out fresh lasagne sheets, fettuccine, ravioli, or pappardelle. Plus, the pasta dough can be made ahead of time and dried to keep on hand for later meals. It can be a great time saver when you’re in a rush, and it’s still way better than store-bought pasta!
You don’t need any fancy equipment to make fresh pasta, either. A simple rolling pin will do, but you can also use a food processor to speed things up. Just remember to flour the surface and your rolling pin well to prevent the dough from sticking!
You can pair freshly made pasta with almost any sauce, but it’s best with light preparations that highlight its egginess and delicate texture. Try it with classics like Rome’s carbonara and cacio e pepe, or a light pesto or aglio olio.