What To Know
- Whether you’re a seasoned pasta maker or a curious home cook, this comprehensive guide will empower you with the knowledge and techniques to create mouthwatering linguine noodles from scratch.
- If you don’t have a pasta maker, you can still make linguine by hand using a rolling pin and a sharp knife.
- Yes, you can use a rolling pin and a sharp knife to roll out and cut the dough into linguine.
Homemade pasta is a culinary masterpiece, and linguine is an elegant and versatile noodle that can elevate any dish. Whether you’re a seasoned pasta maker or a curious home cook, this comprehensive guide will empower you with the knowledge and techniques to create mouthwatering linguine noodles from scratch.
Ingredients for Linguine Noodles
- 2 cups (250g) all-purpose flour, plus more for dusting
- 2 large eggs
- 1 tablespoon (15ml) olive oil
- 1/2 teaspoon (2.5g) salt
Equipment You’ll Need
- Pasta maker
- Rolling pin
- Dough cutter
- Large bowl
Step-by-Step Instructions
1. Combine Dry Ingredients:
In a large bowl, whisk together the flour and salt.
2. Make a Well:
Create a well in the center of the dry ingredients.
3. Add Wet Ingredients:
Crack the eggs into the well and whisk them vigorously. Gradually incorporate the olive oil.
4. Knead the Dough:
Begin kneading the dough by hand until it forms a ball. If it’s too dry, add a little water; if it’s too wet, add a little flour. Knead for 5-7 minutes, or until the dough becomes smooth and elastic.
5. Wrap and Rest:
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This will allow the gluten to relax, making the dough easier to roll out.
6. Divide and Roll:
Divide the dough into two equal portions. On a lightly floured surface, use a rolling pin to roll out each portion into a thin sheet, about 1/16-inch (1.5mm) thick.
7. Cut the Linguine:
Using a pasta cutter or a sharp knife, cut the sheets into 1/4-inch (6mm) wide strips to create the linguine noodles.
8. Dry the Noodles:
Hang the noodles on a pasta drying rack or spread them out on a clean towel to dry. Let them air dry for at least 2 hours, or until they are no longer sticky.
Tips for Perfect Linguine Noodles
- Use high-quality flour for the best flavor and texture.
- Don’t overwork the dough, as this can make the noodles tough.
- If you don’t have a pasta maker, you can still make linguine by hand using a rolling pin and a sharp knife.
- Experiment with different flours, such as whole wheat or semolina, for unique flavors and textures.
Cooking Your Linguine Noodles
Bring a large pot of salted water to a boil. Add the linguine noodles and cook according to the package directions or until they are al dente (tender but still firm to the bite). Drain the noodles and toss them with your favorite sauce.
Variations on Linguine
- Linguine with Pesto: Toss cooked linguine with homemade pesto made from fresh basil, pine nuts, Parmesan cheese, and olive oil.
- Linguine with Clam Sauce: Combine clams, white wine, garlic, and herbs in a saucepan and cook until the clams open. Serve over cooked linguine.
- Linguine with Shrimp Scampi: Sauté shrimp in butter, garlic, and lemon juice. Add cooked linguine and toss to combine.
FAQs
1. Can I make linguine without a pasta maker?
Yes, you can use a rolling pin and a sharp knife to roll out and cut the dough into linguine.
2. How long can I store homemade linguine?
Dried linguine can be stored in an airtight container at room temperature for up to 3 days.
3. Can I freeze linguine?
Yes, you can freeze dried linguine for up to 3 months. Thaw before cooking.
4. What’s the best sauce to serve with linguine?
Linguine is a versatile noodle that pairs well with a variety of sauces, including pesto, clam sauce, and shrimp scampi.
5. How can I make my linguine gluten-free?
Use gluten-free flour instead of all-purpose flour.
