My favorite 4-ingredient homemade pasta recipe — easy to make by hand, in a stand mixer, or in a food processor. Plus tips on how to roll out your pasta by hand or using a pasta maker.

The inspiration for it all began on our trip to the Amalfi Coast this spring, where Barclay and I became wholeheartedly convinced that we needed more 100%-from-scratch Italian food happening here at home in our little kitchen. Stat. So Barclay set his sights on perfecting homemade mozzarella this spring (more on that to come) and I came home ready to dive into the world of homemade pastas, gnocchis, and breads of all kinds. I even broke my minimalist no-new-kitchen-appliances-while-we’re-in-Europe rule and brought home an adorable little traditional pasta maker and wooden drying rack to make our pasta dreams come true.

Turns out, homemade pasta is even more delightful — and easy and delicious and fun — than I expected!

First off, the fresh pasta dough itself is a breeze to make. If you happen to own a food processor, the dough can be prepped in less than 5 minutes. (Or you can make it by hand or in a stand mixer in less than 15 minutes.) The process of rolling out the noodles is also easier than I expected, especially once I got the hang of using my little pasta maker. (I’ve included instructions below as well for how to roll out pasta using a stand mixer or a rolling pin by hand.) I’ve also enjoyed experimenting with the various different pasta flours and discovering which ones I like best for different occasions. (Short answer — I prefer “00” flour most of the time, but occasion ally mix it with semolina for heartier shapes or sauces.) Mostly, though, we’ve just enjoyed eating fresh pasta. It has such a delicious, fresh, chewy, unmistakable bite to it. And it has instantly kicked some of our favorite pasta recipes up a mega notch. (Here’s lookin’ at you, cacio e pepe!)

Also fun? Inviting a group of girlfriends over on a Friday night to share a bottle of rosé as we roll out a batch of homemade pasta together. And having leftover linigune in the fridge to pull out for a quick dinner on a busy weeknight. And surprising friends and neighbors with a tupperware full of cute little fresh pasta nests as gifts. And being “that home” that now has fresh pappardelle casually draped and drying by our sunny living room window.

I’m loving it all. And if you also happen to be a fan of really good pasta, I have a feeling this might be your new favorite thing too.

So to continue with Italian Week here on the blog today, I am sharing everything I’ve learned so far about the art of making some seriously delicious homemade pasta. I’ve tried to include lots of different methods and options to work with whatever you have in your kitchen. So please poke around and find whatever method works best for you — and report back if you give homemade pasta a try! I would love to hear how it goes.

HOMEMADE PASTA RECIPE | 1-MINUTE VIDEO

Semolina Flour

HOMEMADE PASTA INGREDIENTS:

Alright, to make 1 pound of class ic homemade egg pasta, you will need the following pasta ingredients:

Flour: I really love to make my homemade pasta with “00” flour, which yields the silkiest pasta. But if I am making a sauce that is a bit more hearty, I will use half “00” and half semolina flour, which makes the pasta a bit more sturdy and helps the sauce to cling to the pasta better. That said, any of these three flours (or a combination of them) will work with t his recipe:

“00” flour: My personal favorite, which makes the texture extra silky.

Semolina flour: A heartier flour, which can help the pasta cling better to the sauce. (Semolina is also my favorite flour to sprinkle on the cutting board and pasta, while you are in the process of rolling out the dough.)

All-purpose flour: Also works pretty well if this is the only flour you have on hand.

Eggs: This recipe calls for four large eggs.

Olive oil: This will also help to moisten the dough. (If the dough is still too dry, you can also add in a few teaspoons of water.)

Sea salt: We will add a teaspoon of fine sea salt to the recipe, plus I recommend adding a little extra to your pasta water when cooking the pasta.

Permalink | 記事への反応(0) | 06:00

2019-10-17

■anond:20191017103624

オゾンガスを静脈から採血した血液に暴露すると、動脈血の様に赤く鮮紅色なります。赤くなっているのは酸素がヘモグロビンと結合たからですが、作用機序の上では、あまり意味はありません。（オゾンガスの95%以上は酸素です）体の中に戻した時に、100ccの酸素化した血液が戻ったからといって、体全体が酸素化するということはありません。この治療の本体は、オゾンが血液と反応して、そこに発生するROSやLOPなどの物質がカスケード的に体内にて連鎖反応を起こします。

血液クレンジングによる体内の酸素化は、2,3-DPGを介して作用します。オゾンとの接触で、赤血球膜のリン脂質が分解して穴が開き、そこからオゾンがROOR＝ペルオキシドという形で入ります。このペルオキシドは、グルタチオンペルオキシダーゼで分解されます。そのときにグルタチオンは還元型から酸化型になり、それに伴いG6PDによって、2,3-DPGが上がっていきます。

その根拠の一つが、末梢動脈循環障害患者にオゾン療法を行った研究結果です。末梢動脈循環障害患者にオゾン療法を行うと血中の2,3-DPGが明らかに上がっていることがわかります。2,3-DPGが上がると赤血球の酸素乖離曲線が右方移動し、末梢で酸素を離しやすくなりますので、もともと虚血だった部位に酸素が供給されます。