How to Make Homemade Penne Pasta Noodles - make restaurant dishes at home

90 minutes 4 Taichung equipment in order to make penne at home, you need an Italian noodle machine or a vertical mixer with pasta extruder accessories;
You also need a disc or mold made specifically for penne in order to form noodles with a pointed head.
But don't go to the store yet: you can make garganelli pasta-a lesser-
Famous penne lookalike --by hand.
The main difference between Penne and garganelli is that there is a visible flap on the top of the garganelli tube.
If you don't have semolina flour or you don't like to use it, please replace it with all the flour --purpose flour. Blend the all-
Add flour and salt to the mixing bowl and mix them thoroughly.
Stir the whole egg and egg yolk in a separate bowl.
Start mixing dry ingredients with an electric manual mixer or a vertical mixer.
Slowly pour the eggs into the flour.
Continue to mix the ingredients until the flour absorbs all the eggs to produce a light yellow dough with a uniform texture.
The dough should be moist enough to stick together, but it doesn't stick together when you touch it.
Divide the dough into four parts of roughly the same size.
Prevent it from drying.
Use the pasta noodle machine or stand mixer accessories.
Install the pasta extruder on the penne noodles with a disc or mold.
Remove the plastic wrap from the first part of the dough.
According to the manufacturer's instructions, feed the dough through the machine.
When the tube is about 2 to 1/2 long, cut the noodles from the end of the disk with a knife or a machine-specified cutting tool.
When you process the rest of the dough, place penne on the baking sheet.
All pasta is best cooked together.
Clean your working surface and needle roller bucket with flour.
Remove the plastic wrap from a portion of the dough.
Place the unpacked dough on the surface of the flour.
Roll the dough with rolling staff to form a thin disk.
Don't worry about making the disc a perfect round or oval shape.
Put your hand under the dough to test its thickness.
You should be able to see your hand through the dough, but still be able to gently handle the dough without tearing it apart.
Transfer the rolled disk to a baking sheet sprinkled with flour.
When you scroll through the other parts.
Put a dough plate on your work surface.
Cut the disk into a vertical 1-inch-
Wide strips with pasta cutting tools, pizza wheels or sharp knives.
Keep the bar on the surface of your work.
Cut the disc horizontally, about 1/2 per cut at intervals.
This disc should look like you cut it into a grid.
Pick up any pieces of dough that are not 1by-1-1/2-Rectangular inch.
Put them in a bowl, cover them with plastic wrap, and put them on one side.
Place a rectangular dough on a ridge-like Italian panel, such as one or the gnocchi board, and a corner of the rectangle points to you.
Keep it clean at the top of the square.
Align the pencil horizontally.
Lift the dough corner closest to you.
Put the tip of the corner at the top of the pencil so you can start rolling.
Roll the pencil from itself in a straight line and form a tube of pasta around it.
You should scroll from one corner of the rectangle to the corner opposite it diagonally.
Slide the noodles down from the pencil.
When you form the rest of the dough, place it on a slightly flour baking sheet.
Scroll the remaining rectangle.
Cut and form the rest of the dough and place the Edge part in a covered bowl.
Scroll the Edge part into the new disc.
Repeat the cutting and shaping steps to complete the molding of the noodles.
Fill a big pot with enough water to cover all the pasta, about 6 quarts.
Season with salt-like the sea.
Boil the water.
Gently place the pasta in the water to reduce the splash.
Cook pasta for 1 to 3 minutes.
Take the noodles out of the water and taste them to determine if they are delicious.
Heavy or thick is the best addition to penne and garganelli. Dairy-
Sauces like or a are a natural choice.
A rich tomato sauce with cream and vodka and a traditional accompaniment.
Another option is to make pasta with light tomato sauce and cooked vegetables or meat, such as fried spinach, mushroom slices, grilled chicken slices or cooked sausages.
Penne also works well in dishes without pots, which contain meat or vegetables and shredded cheese.
For example, season penne with sliced pancetta, fried spinach and blue cheese, herbs and spices.
Add the cut-in tomatoes and give the taste of the marinade without adding the sauce.