Online Reporter
Chef Rudo Kandiero
ITALIAN cuisine, celebrated for its rich flavours and aromas, offers a diverse range of dishes — from pasta and pizza to risotto and gelato.
Emphasising fresh, seasonal ingredients, it creates flavourful and aromatic meals. Olive oil is a staple, used liberally in cooking and dressing. Pasta and rice are core components, served with various sauces and toppings like pasta carbonara, pizza margherita and Milanese.
Wine is an integral part, with different varieties expertly paired to enhance dishes. Outdoor dining is also a popular experience, especially in warmer months.
Fresh pasta
A true staple in Italian cuisine, fresh pasta boasts a texture and flavour unmatched by its dried counterparts. Its tender and delicate nature allows it to hold onto sauces beautifully and it can be shaped into various forms such as fettuccine, ravioli or tortellini.
Made simply from flour, eggs and water, fresh pasta cooks quickly in boiling salted water, typically for only two to three minutes.
The goal is to achieve an “al dente” texture, one that offers just the right amount of resistance when you bite into it, rather than being overcooked and turning mushy.
Mastering the al dente stage is a key concept in Italian cooking and achieving this perfect texture can truly elevate your pasta dishes to a whole new level.
Fresh pasta dough
Ingredients
Two cups all-purpose flour;
Half teaspoon salt;
Three eggs;
Water, as needed
Method
- Combine the flour and salt in the bowl of a food processor fitted with blade attachment. Pulse a few times to combine.
- Add the eggs on top of the flour.
- Process for 30 to 60 seconds until the dough comes together into a rough ball. . Add water if dry. Repeat until dough comes together.
- If sticky, add tablespoon of flour and process again. Repeat until dough comes together.
- Knead the dough into a smooth ball. . Cover the dough with plastic wrap and rest for 30 minutes
- Divide the dough into four equal pieces and roll out each piece into a thin sheet using a pasta machine or rolling pin.
- Cut into desired shapes and cook in boiling salted water until al dente; two to three minutes.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety. She can be contacted on 0772748509.
Online Reporter