deenee_'s post

#기록클럽 #내가사랑하는파스타 Fresh pasta The next pasta to be introduced after short pasta and long pasta is fresh pasta. Fresh pasta has a chewier texture than the dry pasta we usually eat. In southern Italy, it is usually made by mixing wheat and water, and in northern Italy, it is made by mixing eggs. It is said that people usually show off their skills by making pasta with much care when guests come to their house. You can often see Italian mothers or grandmothers making it, and it is similar to the sujebi (traditional Korean noodles) that mothers make in Korea. Today, I wanted to eat chewy fresh pasta, so I started kneading it with semolina flour and eggs that I had at home. Mix 1 cup of semolina and 2 eggs well, knead for about 10 minutes, and adjust the consistency with water in between. Some recipes add salt or olive oil, but today, I will use only flour and eggs. Fresh pasta is a dish that requires a lot of care. As you make it, you will understand why it is made for guests in Italy. Unlike dry pasta that only needs to be boiled for 10 minutes, I enjoy the time I spend kneading and thinking about the person I want to give it to as a gift, and hoping it tastes good. That's why I like fresh pasta. The next fresh pasta I want to make is ravioli and herb pasta. Ravioli, which is like our country's dumplings, has a lot of different ways to be used, and among them, I want to try making ravioli with cream. Herb pasta, which is made by rolling out the dough thinly with arugula or parsley, looks so pretty that I definitely want to try making it :) As many different pastas as there are, I think about various things while making them, and that time is so enjoyable and happy ෆ⃛