如何在家制作鲜意面 | Homemade fresh pasta

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烹饪时间
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工具和厨具
1Hour 3-5Minutes 4 擀面杖(如果用压面机的话就不需要) 厨师机(非必要,有的话更省时省力,我们这儿不使用。) 压面机(非必要,有的话更省时省力,我们这儿使用压面机压面和切面,文字食谱中有说明不用压面机的操作说明。)
之前在「说说意大利面」中说过鲜意面和干意面的区别。鲜意面和干意面是两种完全不同的面。原料上,最优质的干意面是使用100%杜伦小麦粉,只加入水,通过机械和面后用模具挤压出不同的形状,最后经过干燥制得。鲜意面在原料和制作方法上会有所不同。鲜意面往往会加入鸡蛋使面条色泽金黄,味道含蛋香。而且,鲜意面感觉有一种魔力,做过一次,吃过一次就会爱上。事不宜迟,一起学起来!在家做意面真的不是想象中复杂和困难。
1Hour 3-5Minutes
4 擀面杖(如果用压面机的话就不需要) 厨师机(非必要,有的话更省时省力,我们这儿不使用。) 压面机(非必要,有的话更省时省力,我们这儿使用压面机压面和切面,文字食谱中有说明不用压面机的操作说明。)
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食谱营养信息
如何在家制作鲜意面 | Homemade fresh pasta
能量 228kcal / 953kj
其中脂肪提供的能量 36kcal / 150kj
每份量71g % NRV Per 100g*
总脂肪 4g 9%
饱和脂肪 1g 7%
胆固醇 158mg 74%
总碳水化合物 39g 18%
糖0.3g
膳食纤维1g 6%
蛋白质 8g 19%
维生素 A 6%
4%
23%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
如何在家制作鲜意面 | Homemade fresh pasta
能量 228kcal / 953kj
其中脂肪提供的能量 36kcal / 150kj
每份量71g % NRV Per 100g*
总脂肪 4g 9%
饱和脂肪 1g 7%
胆固醇 158mg 74%
总碳水化合物 39g 18%
糖0.3g
膳食纤维1g 6%
蛋白质 8g 19%
维生素 A 6%
4%
23%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 放进购物清单
食谱营养信息
如何在家制作鲜意面 | Homemade fresh pasta
能量 228kcal / 953kj
其中脂肪提供的能量 36kcal / 150kj
每份量71g % NRV Per 100g*
总脂肪 4g 9%
饱和脂肪 1g 7%
胆固醇 158mg 74%
总碳水化合物 39g 18%
糖0.3g
膳食纤维1g 6%
蛋白质 8g 19%
维生素 A 6%
4%
23%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
如何在家制作鲜意面 | Homemade fresh pasta
能量 228kcal / 953kj
其中脂肪提供的能量 36kcal / 150kj
每份量71g % NRV Per 100g*
总脂肪 4g 9%
饱和脂肪 1g 7%
胆固醇 158mg 74%
总碳水化合物 39g 18%
糖0.3g
膳食纤维1g 6%
蛋白质 8g 19%
维生素 A 6%
4%
23%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
  • 制作面团 :
    将面粉倒在操作面板上,用手在中间挖一个够大够高够深的洞(够大够高够深是重点,否则等下放入鸡蛋时鸡蛋会溢出,到时就会一团糟了)。在洞中直接打入鸡蛋(技术不够的话建议可以先打匀鸡蛋再放进面粉中),用叉子先拌匀鸡蛋,然后用叉子将面粉逐点逐点拌入蛋液中。这个过程一定要慢,逐点将面粉混入蛋液然后搅拌(把握不好的话蛋液也会溢出)。
    pasta1 当混入足够的面粉后,蛋液不再流动, 叉子不能很好地拌面时就可以开始用手了。用手将所有面粉鸡蛋一起合成一个不散开的偏干的粗糙粉球。不要轻易加水,确实太干(仍然很多散粉,无法合成球)就小量多次加入水。注意如果需要加入水的话,一定要小量多次(每次1汤匙这样)加入。注意水量,面团太湿的话也是不行的哦。 pasta2
    开始揉面:面团成球后可以开始揉面了。做好心理准备,面粉中semolina粗麦粉含量越多,面团会越实,揉面就越费劲,所以你需要用手掌最有力量的部分—掌根来揉。我们揉面的方法是:用掌根用力向下向外按压搓拉,然后对折转动一下继续重复动作。开始时会很粘手,但不要随便加面粉,给点耐性慢慢就不粘了。揉至面团光滑细腻,大概按10~15分钟就好。
    (以上过程也可以用厨师机操作。)
    Place the flour on a board. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth (or beat before adding to the flour).
    Mix the eggs with the flour using a fork, incorporating a little at a time, until everything is combined. Knead the pieces of dough together – with a bit of work they'll all bind together to give you one big, smooth lump of dough. Add some water if needed to bring the dough together, one tablespooon at a time.You can also make your dough in a food processor if you've got one. Just put everything in, mix until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands.
    Once you've made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente.
    You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It's quite hard work but you'll know when to stop – it's when your pasta starts to feel smooth and silky instead of rough and floury.
    制作面团 :
    将面粉倒在操作面板上,用手在中间挖一个够大够高够深的洞(够大够高够深是重点,否则等下放入鸡蛋时鸡蛋会溢出,到时就会一团糟了)。在洞中直接打入鸡蛋(技术不够的话建议可以先打匀鸡蛋再放进面粉中),用叉子先拌匀鸡蛋,然后用叉子将面粉逐点逐点拌入蛋液中。这个过程一定要慢,逐点将面粉混入蛋液然后搅拌(把握不好的话蛋液也会溢出)。
    pasta1 当混入足够的面粉后,蛋液不再流动, 叉子不能很好地拌面时就可以开始用手了。用手将所有面粉鸡蛋一起合成一个不散开的偏干的粗糙粉球。不要轻易加水,确实太干(仍然很多散粉,无法合成球)就小量多次加入水。注意如果需要加入水的话,一定要小量多次(每次1汤匙这样)加入。注意水量,面团太湿的话也是不行的哦。 pasta2
    开始揉面:面团成球后可以开始揉面了。做好心理准备,面粉中semolina粗麦粉含量越多,面团会越实,揉面就越费劲,所以你需要用手掌最有力量的部分—掌根来揉。我们揉面的方法是:用掌根用力向下向外按压搓拉,然后对折转动一下继续重复动作。开始时会很粘手,但不要随便加面粉,给点耐性慢慢就不粘了。揉至面团光滑细腻,大概按10~15分钟就好。
    (以上过程也可以用厨师机操作。)
    Place the flour on a board. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth (or beat before adding to the flour).
    Mix the eggs with the flour using a fork, incorporating a little at a time, until everything is combined. Knead the pieces of dough together – with a bit of work they'll all bind together to give you one big, smooth lump of dough. Add some water if needed to bring the dough together, one tablespooon at a time.You can also make your dough in a food processor if you've got one. Just put everything in, mix until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands.
    Once you've made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente.
    You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It's quite hard work but you'll know when to stop – it's when your pasta starts to feel smooth and silky instead of rough and floury.
  • 静置面团:
    用保鲜纸包好,放进冰箱静置至少30分钟。记得要完全包好,如果暴漏于空气,面团外层会变硬。
    Then all you need to do is wrap it in cling film and put it in the fridge to rest for at least 30 minutes before you use it. Make sure the cling film covers it well or it will dry out and go crusty round the edges.
    静置面团:
    用保鲜纸包好,放进冰箱静置至少30分钟。记得要完全包好,如果暴漏于空气,面团外层会变硬。
    Then all you need to do is wrap it in cling film and put it in the fridge to rest for at least 30 minutes before you use it. Make sure the cling film covers it well or it will dry out and go crusty round the edges.
  • 压面第一步:
    在操作台上撒一层面粉,将静置好的面团1/2切开(如果按照我们食材的量,每次处理1/2的面团比较适合),用手先稍稍按压成圆饼形,在表面撒小量面粉避免粘机,也可以在压面机压槽上撒面粉。
    pasta4 将压面机调至最大的数字(也就是最宽的规格),将面饼放进压面机开始压面。刚开始时每过一次机后需要将面皮两端对折成方形,表面撒上面粉,旋转90度后下机。重复以上操作5~6次。经过几次这样的操作,你会感受到面皮变得顺滑细腻,而且这样做有助于最后出来的面皮成整齐漂亮的长方形。
    pasta5 pasta6 Dust your work surface with some '00' flour or plain flour, take a lump of pasta dough the size of a tomato and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all. Repeat this process five or six times turning the pasta 90 degrees and folding it over like a letter each time and feed it through the machine at the widest setting. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making good pasta!
    压面第一步:
    在操作台上撒一层面粉,将静置好的面团1/2切开(如果按照我们食材的量,每次处理1/2的面团比较适合),用手先稍稍按压成圆饼形,在表面撒小量面粉避免粘机,也可以在压面机压槽上撒面粉。
    pasta4 将压面机调至最大的数字(也就是最宽的规格),将面饼放进压面机开始压面。刚开始时每过一次机后需要将面皮两端对折成方形,表面撒上面粉,旋转90度后下机。重复以上操作5~6次。经过几次这样的操作,你会感受到面皮变得顺滑细腻,而且这样做有助于最后出来的面皮成整齐漂亮的长方形。
    pasta5 pasta6 Dust your work surface with some '00' flour or plain flour, take a lump of pasta dough the size of a tomato and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all. Repeat this process five or six times turning the pasta 90 degrees and folding it over like a letter each time and feed it through the machine at the widest setting. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making good pasta!
  • 压面第二步:
    每次调窄一个宽度(不要夸宽度),每个宽度过机数次,每次过机前在面皮两面撒上面粉防止粘机。面皮太长不好操作的话可以先切开再操作。根据个人喜好以及目的压出相应的厚度就好。
    pasta7 如果制作宽面或者千层面(tagliatelle or lasagne),压到压面机第二窄的宽度比较适合;如果制作意大利饺子(Ravioli或Tortellini)这一类带馅意面,面皮往往追求轻薄细腻,压到最窄宽度较适合。此时面皮能被吹起,而且将手掌放到面皮下可以透过面皮看到手掌。 pasta8
    压面第二步:
    每次调窄一个宽度(不要夸宽度),每个宽度过机数次,每次过机前在面皮两面撒上面粉防止粘机。面皮太长不好操作的话可以先切开再操作。根据个人喜好以及目的压出相应的厚度就好。
    pasta7 如果制作宽面或者千层面(tagliatelle or lasagne),压到压面机第二窄的宽度比较适合;如果制作意大利饺子(Ravioli或Tortellini)这一类带馅意面,面皮往往追求轻薄细腻,压到最窄宽度较适合。此时面皮能被吹起,而且将手掌放到面皮下可以透过面皮看到手掌。 pasta8
  • 切面:
    用压面机压出厚度适当的面皮后,可以切出各种平块状意面,譬如宽面(Fettuccine),千层面(Lasagne)和扁状的长条意面(Linguine)。这三种意面不用切面机都可以做出来的。
    使用压面机:我们用的安贝利(Imperia)压面机配套了两个切面附件,可以切出宽面和扁状长条意面。你只需要在面皮上撒上面粉,然后放进切面头就好。千层面的话用刀将面条切出大小适合的方形就好。
    pasta9 没有压面机的情况下:先让面皮静置一会,质地变得干一些后,在面皮上撒上足够的面粉,然后将面皮卷起来,每卷一次都在表面撒面粉。卷成长筒状后用刀切出宽面和长条意面该有的宽度,最后用手慢慢将面条展开。
    pasta10 pasta11 至于其它形状比较复杂的意面,譬如斜管意面(penne),通心粉(macaroni),圆形长条意面(spaghetti)等等,往往需要特别的模具或者意面机来制作。
    Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.
    切面:
    用压面机压出厚度适当的面皮后,可以切出各种平块状意面,譬如宽面(Fettuccine),千层面(Lasagne)和扁状的长条意面(Linguine)。这三种意面不用切面机都可以做出来的。
    使用压面机:我们用的安贝利(Imperia)压面机配套了两个切面附件,可以切出宽面和扁状长条意面。你只需要在面皮上撒上面粉,然后放进切面头就好。千层面的话用刀将面条切出大小适合的方形就好。
    pasta9 没有压面机的情况下:先让面皮静置一会,质地变得干一些后,在面皮上撒上足够的面粉,然后将面皮卷起来,每卷一次都在表面撒面粉。卷成长筒状后用刀切出宽面和长条意面该有的宽度,最后用手慢慢将面条展开。
    pasta10 pasta11 至于其它形状比较复杂的意面,譬如斜管意面(penne),通心粉(macaroni),圆形长条意面(spaghetti)等等,往往需要特别的模具或者意面机来制作。
    Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.
  • 煮意面:
    大锅中煮沸水,加入适量盐,放进鲜意面煮1~3分钟即可。有了经验后,下次完全可以从面条的颜色来判断熟度。配上自己喜欢的酱汁就可以享用了。
    Boil a pot of water and season with some salt, put in the pasta to cook for 1~3 minutes. Serve with your favourite pasta sauce.
    煮意面:
    大锅中煮沸水,加入适量盐,放进鲜意面煮1~3分钟即可。有了经验后,下次完全可以从面条的颜色来判断熟度。配上自己喜欢的酱汁就可以享用了。
    Boil a pot of water and season with some salt, put in the pasta to cook for 1~3 minutes. Serve with your favourite pasta sauce.

西厨网上便利店提供部分材料和用具(在正文点击调料/用具即可直接转入网上商店),菜谱中涉及的其余用品可在以下超市购买(以广州为例):

以广州超市为例)

保存菜谱并创建购物清单

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