HOMEMADE PASTA
This fresh homemade pasta is SO delicious and easy to make! Serve it simply with olive oil and Parmesan cheese, or use it in your favorite pasta recipes.
Provided by Jeanine Donofrio
Categories Main Course pasta
Number Of Ingredients 4
Steps:
- Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.
- Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it's going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it's too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
- Dust 2 large baking sheets with flour and set aside.
- Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller Attachment three times on level 1 (the widest setting).
- Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle (see photo above).
- Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.
- Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won't stick together.
- Repeat with remaining dough.
- Run the pasta sheets through the Pasta Cutter Attachment (pictured is the fettuccine cutter). Repeat with remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.
BASIC FRESH PASTA DOUGH
Fresh pasta isn't something to master in one go. It takes time and practice, but it yields dividends. This particular recipe is vastly versatile. It can be made into whole grain pasta, by swapping in 1 cup sifted whole wheat, spelt or farro flour in place of 1 cup all-purpose or 00 flour. Add more egg yolks or water as needed and rest the dough for 1 hour. Or try a green pasta, as in this ravioli verdi: Steam or sauté 6 ounces baby spinach (about 6 cups) until just wilted. Spread it out on a parchment-lined baking sheet, and, when cool, squeeze water out thoroughly, a handful at a time, then chop roughly. Purée with 2 eggs and 1 egg yolk, then use this mixture in place of eggs in the recipe. Or, for something a little different, make an herbed pasta, like this pappardelle, by stirring in 1/2 cup finely chopped parsley, chives, chervil, tarragon, or basil in any combination to the eggs before adding to the flour in the main recipe.
Provided by Samin Nosrat
Categories dinner, lunch, pastas, main course
Time 45m
Yield 4 to 6 servings for cut pasta, 6 to 8 servings for stuffed pasta
Number Of Ingredients 4
Steps:
- Mound the flour in the center of a large, wide mixing bowl. Dig a well in the center of the mound and add eggs and yolks. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well. The dough will start to come together in a shaggy mass when about half of the flour is incorporated.
- Use your fingers to continue to mix the dough. Press any loose bits of flour into the mass of dough. If needed, add another egg yolk or a tablespoon of water to absorb all of the flour. Once the dough comes together into a cohesive mass, remove it from the bowl.
- Transfer to a lightly floured surface and knead by hand for 4 to 5 more minutes until the dough is smooth, elastic and uniform in color. Wrap the dough in plastic and set aside for at least 30 minutes (and up to 4 hours) at room temperature.
- Line three baking sheets with parchment paper and lightly dust with semolina flour. Set aside.
- Cut off a quarter of the dough. Rewrap rest, and set aside. Use the heel of your hand to flatten the dough into an oval approximately the same width as your pasta machine, about six inches. Set the rollers to their widest setting and pass the dough through.
- Lay the dough out onto a lightly floured cutting board or countertop and neatly press together into halves, so it's again about the same width of the pasta machine. Feed the pasta through again at the widest setting. Think of these first rollings as an extended kneading. Continue to fold the dough in thirds and roll it until it is smooth, silky and even-textured. Do your best to make the sheet the full width of the machine.
- Once the dough is silky and smooth, you can begin to roll it out more thinly. Roll it once through each of the next two or three settings, adding flour as needed, until the dough is about 1/4-inch thick.
- Once the pasta is about 1/4-inch thick, begin rolling it twice through each setting. As you roll, lightly sprinkle all-purpose or 00 flour on both sides of the pasta to prevent it from sticking to itself.
- Roll out pasta until you can just see the outline of your hand when you hold it under a sheet, about 1/16-inch thick for noodles, or 1/32-inch thick for a filled pasta. (On most machines, you won't make it to the thinnest setting.)
- Cut pasta into sheets, about 12 to 14 inches long. Dust the sheets lightly with semolina flour and stack on one of the prepared baking sheets and cover with a clean, lightly dampened kitchen towel. Repeat with remaining dough.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 4 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 28 milligrams, Sugar 0 grams, TransFat 0 grams
HOW TO MAKE HANDMADE PASTA RECIPE BY TASTY
Making fresh, homemade pasta dough doesn't have to be tedious! All you need is some flour, eggs, and a tiny bit of arm strength as you knead it all together - no food processor or fancy stand-mixer required. And once your noodles are ready, all it takes is 2-3 minutes of cooking before you can add your sauce, sprinkle your cheese, and open that wine.
Provided by Jody Duits
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- On a clean, sturdy work surface, turn out your chosen flour(s) and salt and make a large well in the middle with your hands.
- Whisk the eggs, egg yolks, and olive oil together in a medium bowl until combined, then pour the mixture into the well.
- Using the same fork, whisk the eggs, slowly incorporating more and more flour into the eggs by moving your fork along the edges of the well.
- Once almost all of the flour is incorporated, start bringing the dough together with your hands. (The dough should be malleable, but not sticky--add more flour if the dough is sticking too much to your hands or the surface. Alternatively, if it's too dry and tough, whisk another egg with 1 tablespoon of water and use your hand to sprinkle some of the mixture over the dough, continuing to do so until the dough is easier to knead.)
- Knead the dough for 7-10 minutes, until the dough is smooth and elastic. When you poke the dough, it should spring back.
- Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes to an hour, or until the dough does not spring back when poked.
- Unwrap the dough and cut into 8 equal pieces so that it's easier to work with. Take 1 piece and wrap the rest in the plastic wrap so that they don't dry out.
- Lightly flour your work surface, and begin rolling out the piece of dough into one long piece. Then, fold the top third down, and the bottom third over that, like a letter. Rotate the dough 90˚ and roll the piece back into a long shape. This helps form a more even rectangular shape and makes the dough a little bit easier to work with.
- Continue rolling out the dough until it is very thin. When you lift the dough, you should be able to see your hands through it.
- Fold the top and bottom of the rectangle to meet in the middle, then fold over again--this will make the dough easier to cut. Cut the dough to your ideal shape. Loosen or unravel the cut dough immediately, so it doesn't stick, sprinkle with a bit of extra flour, or semolina, if using. Let the pasta sit out for about 30 minutes to dry out slightly.
- Bring a large pot of heavily salted water to a boil. Add the pasta and stir to ensure it doesn't clump. Cook for 2-3 minutes, or 30 seconds to 1 minute after the pasta comes to the surface (fresh pasta will cook much faster than dried pasta!)
- Take out a noodle and taste for doneness. Once cooked to your liking, remove the pasta from the water, being sure to save at least 1 cup (240 ML) of the pasta cooking water.
- Add the cooked pasta into your preferred sauce and stir to coat, adding some of the reserved pasta water if needed to add a bit of body and silkiness to the sauce.
- Enjoy!
Nutrition Facts : Calories 1401 calories, Carbohydrate 163 grams, Fat 48 grams, Fiber 6 grams, Protein 69 grams, Sugar 2 grams
FRESH PASTA
Go the extra mile for a classic Italian meal and make your own fresh pasta dough. Our simple recipe can be used to make any style or shape
Provided by Elena Silcock
Categories Pasta
Time 33m
Number Of Ingredients 3
Steps:
- Put the flour in a food processor with ¾ of your egg mixture and a pinch of salt. Blitz to large crumbs - they should come together to form a dough when squeezed (if it feels a little dry gradually add a bit more egg). Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth - don't worry if it's quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.
- Cut away ¼ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.) Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers, one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.
- Cut as required to use for filled pastas like tortellini, or cut into lengths to make spaghetti, linguine, tagliatelle, or pappardelle. Then, dust in semolina flour and set aside, or hang until dry (an hour will be enough time.) Store in a sealed container in the fridge and use within a couple of days, or freeze for 1 month.
Nutrition Facts : Calories 200 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
BASIC RECIPE FOR FRESH EGG PASTA DOUGH
Try to get hold of Tipo '00' - this is a very finely sieved flour which is normally used for making egg pasta or cakes. In Italy it's called farina di grano tenero, which means 'tender' or 'soft' flour. I normally use eggs to make my pasta, as here - you can either use 6 eggs or if you want to make it richer and more yellow use 12 yolks.
Provided by Jamie Oliver
Categories Pasta Recipes Jamie's Italy Eggs Dinner Party Pasta & risotto
Time 30m
Yield 4
Number Of Ingredients 2
Steps:
- Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it.
- Using a fork, beat the eggs until smooth. Mix together with the flour as much as possible so it's not too sticky.
- Flour each hand and begin to knead. This is the bit where you can let all your emotions out, so go for it! What you want to end up with is a nice piece of smooth, silky, elastic dough.
- Cover it with clingfilm and leave it to rest for about half an hour in the fridge before rolling and shaping it.
Nutrition Facts : Calories 620 calories, Fat 12 g fat, SaturatedFat 3 g saturated fat, Protein 26.7 g protein, Carbohydrate 101.4 g carbohydrate, Sugar 2.2 g sugar, Sodium 0.1 g salt, Fiber 3.9 g fibre
HOMEMADE PASTA
I saw this on a cooking show on TV and it's now my favourite recipe for making noodles. The food processor does all the hard work of kneading the dough for you. I usually dry my strips from the pasta machine a little before cutting them into noodles. They seem to separate better that way. I then put meal size quantities in zip lock bags and freeze This saves hanging them up to dry.
Provided by Bob Ross
Categories Healthy
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Add all ingredients to a food processor.
- Process until mixture starts to form a ball. You should knead the dough for at about ten minutes until it bouncers back when pressed down with your finger.
- You may want to start with a little less water depending on the size of your eggs and moistness of your flour.
- Wrap ball in plastic wrap and let rest for about an hour.
- Then make your pasta using your pasta machine or rolling out. Enjoy -- .
A BASIC RECIPE FOR FRESH EGG PASTA
Simple ingredients and little bit of love is all you need to make your own perfect pasta dough.
Provided by Jamie Oliver
Categories Mains Cook with Jamie Italian Pasta & risotto
Time 1h
Yield 6
Number Of Ingredients 2
Steps:
- Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth.
- Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.
- Knead the pieces of dough together - with a bit of work and some love and attention they'll all bind together to give you one big, smooth lump of dough!
- 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. There's no secret to kneading. 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, and after a few minutes it's easy to see why the average Italian grandmother has arms like Frank Bruno! You'll know when to stop - it's when your pasta starts to feel smooth and silky instead of rough and floury.
- Wrap the dough in clingfilm and put it in the fridge to rest for at least 30 minutes - make sure the clingfilm covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).
- How to roll your pasta: first of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!
- If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids' homework and stuff like that, shift all this out of the way for the time being. It won't take a minute, and starting with a clear space to work in will make things much easier, I promise.
- Dust your work surface with some Tipo 00 flour, take a lump of pasta dough the size of a large orange 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.
- Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. 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 wicked pasta!
- Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through.
- When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out.
- Whether you're rolling by hand or by machine you'll need to know when to stop. If you're making pasta like tagliatelle, lasagne or stracchi you'll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.
- 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.
Nutrition Facts : Calories 415 calories, Fat 7 g fat, SaturatedFat 1.7 g saturated fat, Protein 21.1 g protein, Carbohydrate 67.6 g carbohydrate, Sugar 1.5 g sugar, Sodium 0.2 g salt, Fiber 2.6 g fibre
HOMEMADE PASTA IN A FOOD PROCESSOR
While it may only take four everyday ingredients, the idea of making fresh pasta dough like this can intimidate even experienced cooks. Here's a way to make it not only easier but faster too.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 4
Steps:
- Place flour and salt in the bowl of a food processor fitted with the metal blade and pulse to combine.
- With the machine running, add eggs one at a time and blend after each addition. Add olive oil and process until dough looks like a coarse meal that comes together when pressed into a ball, about 10 seconds. Do not over-process. If the dough seems excessively sticky, add a little more flour, 1 tablespoon at a time, processing just until incorporated.
- Lightly dust work surface and hands with flour. Turn dough out of food processor and knead until elastic and smooth, and no longer sticky, 5 to 10 minutes.
- Shape dough into a disk and cover with plastic wrap or an overturned bowl. Let rest for at least 1 hour at room temperature (or up to 1 day in refrigerator) before rolling. If the dough has been refrigerated, let stand at room temperature for about an hour before rolling and shaping.
- Cut the dough into 6 to 8 pieces. Flatten it into small rectangles to fit through a pasta machine.
- Keeping the dough lightly floured, roll the pieces through a pasta machine set at its widest opening. Keep rolling pasta through machine as progressively narrower settings, forming strips.
- Lay pasta strips on a lightly floured surface and keep covered with towels. One at a time, fold strips into a flat roll and slice crosswise into ribbons. Unfurl ribbons and transfer to a floured baking sheet. Slice lengthwise into long ribbons, about 1 1/2 inches wide, using a sharp knife or pizza cutter.
- Cook pasta in boiling salted water for 2 to 4 minutes, until al dente. Drain and serve immediately.
BASIC HOMEMADE PASTA RECIPE
This easy homemade pasta recipe only uses 3 simple ingredients and makes a pasta that tastes way better than what you can buy at the store.
Provided by The Prairie Homestead
Categories Main Dish
Time 1h14m
Number Of Ingredients 3
Steps:
- Combine the flour and salt.
- Make a well in the center of the flour, and add the eggs.
- Gently begin to mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form.
- Knead the pasta dough for 8-10 minutes.
- If the dough is too dry and won't stick together, add a 1/2 teaspoon of water. If it is too sticky, sprinkle in a bit more flour.
- Keep in mind this dough will be much stiffer than your traditional bread doughs. However, the longer you work it, the smoother and more pliable it will become.
- We are looking for a smooth, satiny consistency, which will begin to develop the more you knead.
- Cover the well-kneaded dough tightly with plastic wrap, and allow it to rest for around 45 minutes. (This resting phase is super important, as it gives the dough time to relax. Otherwise, you'll fight it the whole time you are rolling it out.)
- After the resting period, divide the dough into four portions. Now comes the cool part!
- Pasta Machine Instructions:
- I'm really picky with my kitchen gadgets, and generally only keep the necessities. However, I'm very loyal to my pasta machine and it has earned it's place in my crowded cupboards.
- Rolling the dough is a process- you need to make several passes, throughout each thickness setting for the best results. I start with the biggest setting (usually 5 or 6), run it through once or twice there, and then start gradually adjust the settings to be thinner and thinner until I have the perfect sheet of golden pasta.
- Between each pass, I like to fold the strip into thirds. This helps square up the edges and keeps things even. Then simply roll it through the cutting side of the machine to slice into spaghetti or fettucine.
- Rolling Pin Instructions:
- If you don't have a pasta machine, you can simply use a rolling pin and knife (or pizza cutter). Keep in mind you'll want to roll it out as thin as humanly possible, as it will plumb up considerably once you cook it.
- Roll each portion of dough out on a well-flour surface and then cut into thin strips. Your noodles will be more rustic, but they'll still taste amazing.
- From here, you can either cook your pasta right away (3-4 minutes in boiling water) or dry it.
- It also freezes well- just make sure you don't throw it into the freezer in a big lump, because then you'll end up with a pasta dumpling when you go to cook it.
- Serve your perfect homemade pasta with homemade sauces, or olive oil, Parmesan, and fresh herbs.
SIMPLE HOMEMADE PASTA DOUGH
I thought that making homemade pasta was going to be hard until I actually tried it. I have to tell ya homemade pasta's taste and texture is soooo much better than the dry stuff you get in a box! If you don't have a handy dandy pasta maker you can easily do it with a rolling pin and a pizza cutter!
Provided by Leah Stacey
Categories Pasta
Time 15m
Number Of Ingredients 4
Steps:
- 1. In a medium sized bowl, combine flour and salt.
- 2. Make a well in the flour
- 3. Add the slightly beaten egg and mix.
- 4. Mixture should form a stiff dough. If needed, stir in 2 to 4 tablespoons water. (the dough should NOT be sticky!)
- 5. On a lightly floured surface, knead dough for about 3 to 4 minutes.
- 6. Place dough in the pasta machine and roll it through. Or roll flat on your counter top. Fold over in threes and add it to the machine a couple of times on the first level to incorporate the dough better.
- 7. With a pasta machine or by hand roll dough out to desired thinness.( I like it to be thin enough to just being able to see my hand through it.) On my machine it is level 6.
- 8. Use your machine or pizza cutter, cut into strips of desired width. Cook for about 7 minutes in boiling water.
- 9. Note: It may seem like the pasta isn't smooth enough after you knead it but once you put it through your machine a couple of times and fold it over it will start to smooth out. That is the same for if you don't own a machine and you roll it and fold it on the counter top too.
EASY HOMEMADE PASTA DOUGH
Consistently great and easy pasta dough. This makes really great homemade linguine or ravioli for a manual pasta machine. If its too sticky, just roll a bit in flour. This recipe makes enough pasta for 24 small raviolis or 4 servings of linguine. Whatever pasta you make should take no more than 4 to 6 minutes to boil.
Provided by pho1962
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
- Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 48 g, Cholesterol 139.5 mg, Fat 11.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 635.5 mg, Sugar 0.5 g
BASIC HOMEMADE PASTA DOUGH RECIPE
With just three ingredients (hint: flour, eggs, and water) and a bit of time, you can experience the joys of making pasta from scratch. This method is flexible depending on your equipment. Break out the pasta machine if you've got one, but if not, a rolling pin and some elbow grease will do just fine.
Provided by Ananda Eidelstein
Time 1h45m
Number Of Ingredients 2
Steps:
- Place flour in a large bowl and create a well. Add eggs and 1½ teaspoons water to well; beat eggs with a fork. Slowly incorporate flour into egg mixture. Once about half the flour is incorporated and shaggy pieces of dough begin to form, use your hands to bring dough together into a ball.
- Transfer to a work surface, along with any remaining flour in bowl. Knead, pressing any loose flour into dough, until smooth and elastic, 8 to 10 minutes. Wrap tightly in plastic wrap. Let rest at room temperature for at least 30 minutes and up to 2 hours, or refrigerate for up to 1 day. (If refrigerating, let dough come to room temperature before rolling, about 1 hour.) Roll and cut into desired shapes.
BASIC PASTA DOUGH
Provided by Food Network
Yield about 1 pound or 4 portions
Number Of Ingredients 2
Steps:
- On a clean dry work surface, make a mound of the flour and, using your fingers, make a well in the center of the mound. Using a fork, break the shell of the eggs one by one and drop the eggs into the center of the well you made of the flour. With the fork, beat the eggs together. Again using the fork, slowly begin to fold the flour in towards the center of the well to incorporate the flour into the beaten eggs. As you mix the flour with the beaten eggs, it will begin to form a doughy mass. Work this mass using your fingers until it begins to lose its moist and sticky character.
- When the mass begins to feel uniformly dry, begin to work the dough using both hands: kneading with the palms of both hands, pushing from the center of the ball of dough outwards and folding the near edge inwards to begin the kneading cycle again. The kneading stage should take about 10 minutes by hand.
- After the dough has been fully kneaded, it is time to thin the dough into sheets suitable for cutting. A manual pasta machine works wonders at this stage. Cut the ball of dough into three equal pieces. Form these pieces, by hand, into equal rectangular shape to be passed through the rollers of the pasta machine. Set the cylindrical rollers at their widest opening, put a piece of dough in the space between rollers and crank the handle to pass the dough through. As the sheet of pasta comes out the bottom of the rollers it should be set on a dry cotton towel to rest while you begin on the next piece. Repeat the thinning process with the remaining pieces of pasta, thinning and then setting aside, consecutively so that each piece of pasta is equally rolled out. When all the pasta has passed through the first rolling stage, set the machine to the next setting to begin rolling the pasta thinner. Start the rolling process again, beginning with the first piece of dough and continue with the remaining pieces. As each is rolled thinner set it aside and continue onto the next.
- As you return to the first piece of dough, set the cylinders one setting closer. Continue in this fashion until the pasta dough has been rolled out as thinly as possible.
- As the sheets of dough rest, keep them on a cotton towel, to prevent sticking to the work surface. When they are all rolled out you are ready to cut the pasta into the desired shape. They can be cut using the cutting wheels of the rolling machine or by hand using a knife.
BASIC PASTA
An easy recipe and simple to double or triple, depending on amount needed. Hope you enjoy!
Provided by Pat
Categories World Cuisine Recipes European Italian
Yield 3
Number Of Ingredients 4
Steps:
- In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
- On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 31.9 g, Cholesterol 62 mg, Fat 2.1 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 0.6 g, Sodium 412 mg, Sugar 0.2 g
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3.1/5 (316)Total Time 30 minsCategory Entree
- 1. Put 00 flour onto a cold surface and use a fork to form a well in center. Season the center of the well with salt and add olive oil. 2. Crack eggs into bowl and gently whisk together. 3. Add a third of whisked eggs into well. 4. Use the fork to gradually incorporate flour into the eggs. 5. Once mostly soaked in, add another third, continuing to mix into the flour, careful not to let eggs slide out. 6. Create another well in the middle of the flour and egg mixture and add the remaining egg, combining until the dough looks like crumbs. 7. Once all the egg is incorporated, [flour your hands and begin forming a ball](https://www.masterclass.com/classes/gordon-ramsay-teaches-cooking/chapters/method-rolling-pasta-dough). Continue to flour your hands and knead the ball of dough until firm and elastic, turning and twisting the ball for about 10 minutes. 8. Wrap in plastic wrap and rest for at least 20 minutes before rolling.
- Note: Gordon is rolling the pasta thin enough to make ravioli with a cooked filling. If you are making another type of pasta, or ravioli with raw filling, you will roll to a different thickness. Learn about the many pasta shapes you can make in our complete guide here.
8 QUICK AND EASY PASTA RECIPES | RECIPETIN EATS
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5/5 (12)Total Time 20 minsCategory Mains, PastaCalories 468 per serving
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- Heat oil over medium high heat. Add garlic and anchovies, stir until the garlic is fragrant and the anchovies have melted.
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4.6/5 Category Dinner
- Using a light hand, break the yolks of the egg and gently bring the flour into the center of the well using your fingertips.
- Keep incorporating the flour into the eggs until all the flour has been absorbed. This will be a messy process, but it is well worth it! Once the dough starts to form, bring it together with your palms and knead into a smooth yellow dough. This will take roughly 5 minutes. Note: If your dough is on the dry side you can add a little SLASH of water to bring it together.
BASIC HOMEMADE PASTA DOUGH RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)
- Add all ingredients to the bowl of a stand mixer fitted with a dough hook. Mix dough on medium-low speed until smooth and elastic.
HOW TO MAKE HOMEMADE PASTA - FOOD.COM
From food.com
Estimated Reading Time 3 mins
- Start Your Dough. Egg pasta is super simple ingredient wise: flour, salt, eggs and olive oil. Begin by whisking together 2 cups of flour and 1/2 teaspoon of salt in a large bowl.
- Whisk & Knead the Dough. Whisk the eggs and oil with a fork while slowly incorporating some of the flour from around the edges as you go. Once the dough becomes too thick to whisk with a fork, turn the dough out onto a clean work surface, along with any leftover flour from the bowl.
- Let the Dough Rest. Wrap the dough loosely with plastic and let it rest at room temperature for 30 minutes. The wrapped dough can also be stored in the refrigerator for up to a day if necessary.
- Divide the Dough. When you're ready to make your pasta, divide the dough into four smaller portions. Work with one portion at a time, leaving the remaining three covered with plastic to prevent them from drying out.
- Roll the Dough. Dust the dough liberally with flour, then flatten it into a rectangular shape with your hands. Once flattened, begin to roll the dough into a long, thin sheet, dusting liberally with flour on both sides as you go.
- Keep Rolling. Roll the pasta as thin as possible, keeping in mind that it will plump considerably when cooked. TIP. You should be able to see your hand through the pasta when it's held up to light.
- Slice Noodles. Dust the pasta liberally with flour once again, then fold it into a wide, flat roll. Folding the pasta into a flat roll instead of simply rolling the pasta up into a tube will help prevent the pasta from being squashed as it's cut.
- Loosen the Noodles. Shake the cut pasta strands out into a loose pile and dust with flour. At this point, the pasta can be dropped into boiling water to cook or can be piled onto a baking sheet in single portions and frozen.
- Cook the Pasta. Keep in mind that fresh or fresh-frozen pasta cooks much faster than dried pasta. A quick three- to four-minute boil in lightly salted water is all you need for a plateful of springy, flavorful homemade pasta.
BASIC PASTA DOUGH RECIPE - MARIO BATALI | FOOD & WINE
From foodandwine.com
4/5 Published 2013-12-07Category Pasta + Noodles
- Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and olive oil.
- The dough will come together when half of the flour is incorporated. At this point, start kneading the dough with both hands, using the palms of your hands.
- Once there is a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes.
HOW TO MAKE HOMEMADE PASTA - RECIPE & TIPS | SELF ...
From selfproclaimedfoodie.com
Ratings 93Calories 194 per servingCategory Main Course
- If making by hand: Combine semolina, flour, beaten eggs, water, oil, and salt. Mix to make a stiff dough. Knead 10 minutes by hand.
- On a lightly floured surface roll out to desired thickness and cut as desired. Alternatively, cut into small chunks, flour, and roll through pasta roller. For this process, send through on thickness of 0. Fold in thirds and rotate so that straight edges are on the side and send it through again. Fold in thirds once more, again with straight edges on sides, and then send it through thickness 0 for a third pass. Then, change thickness to 1 and send dough through once. Continue process stepping through thicknesses 2, 3, 4 and end with 5. Give dough sheet one last dip in flour and then run it through the fettucine cutting side.
HOMEMADE PASTA - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (3)Category Main DishServings 6Total Time 32 mins
- Rule of thumb: Two eggs per one cup of flourMake a well in the center of your pile of flour and crack in your eggs.
- Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary.Let the dough rest for a little while before rolling it out.
- Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two.When you’re ready, roll it out on a floured surface as thinly as it’ll go.
EASY HOMEMADE PASTA - WITHOUT A PASTA MACHINE - NICKY'S ...
From kitchensanctuary.com
5/5 (5)Calories 288 per servingCategory Dinner, Lunch
- Place the flour and eggs in the bowl of a stand mixer (see: Note 2 below for doing this bit by hand).
- Use the dough hook and start mixing slowly until it comes together as a ball. You may need to add a little splash of water or flour, depending on if the dough looks dry or sticky.
- Once it forms into a ball, increase the speed to medium and mix for 5 minutes, until the dough is smooth.
- Take the dough out of the bowl and wrap in clingfilm or wax paper (ensure it's fully covered so it doesn't dry out) and place in the fridge for at least 30 minutes, and up to 12 hours.
17 EASY PASTA RECIPES THAT ARE HEALTHY FOR YOU — EAT THIS ...
From eatthis.com
3.4/5 (5)Published 2020-10-16Author Jennifer Maldonado
- Spaghetti With Spicy Tomato Sauce and Bacon. There really nothing is quite like a bowl of spaghetti. Here, we take the basic pasta dish up a notch thanks to a few strips of bacon, which happen to infuse the pasta with just the right amount of meaty flavor that pairs perfectly with the tomatoes and spicy heat the pepper flakes bring to the dish.
- Fettuccine Alfredo. Fettuccine Alfredo is known as being the creamiest pasta dish, thanks to the heavy cream and excess butter used to make it. But that often means it's loaded with a ton of calories and fat.
- Shrimp Scampi With Linguine. Garlic fans, this pasta dish is for you. It doesn't require a ton of ingredients either, which is always a plus when you're whipping up a more sophisticated meal like this one.
- Baked Ziti. Baked ziti is a classic comfort dish and at its core, it's simple—just noodles covered in red sauce, topped with cheese, and maybe a bit of meat mixed in.
- Linguine With Clams. Now, this is one seafood-based pasta dish you're going to want to make again and again. And in case you're wondering, this linguine is heavy on the clams, giving this dish a tastier and healthier flavor.
- Asian-Inspired Sesame Noodles With Chicken. A box of fettuccine is truly versatile! We like to think of this recipe as more of a salad, with the noodles standing in for lettuce.
- Butternut Squash Pasta Salad. Simply put: This butternut squash pasta salad recipe will be a game-changer. It's packed with protein and fiber and is one pasta salad you're going to be happy to eat for lunch throughout the week, as it's easy to make in advance in a Mason jar.
- One-Skillet Taco Pasta. What makes this dish stand out is that it truly brings together the elements you know and love about tacos—seasonings, spice, and cheese—and combines them in pasta form.
- Turkey Bolognese With Fettuccine. A slow-simmered meat sauce mixed into fettuccine is always be a perfect combination. Here, we turn to a turkey-based bolognese sauce for a healthier pasta dish you're going to want to make every week.
- Loaded Alfredo Pasta With Chicken and Vegetables. Here's yet another take on an Alfredo sauce-based pasta. This one packs a lot more nutritionally than any you would find at a restaurant, thanks to the addition of chicken, broccoli, mushrooms, and sun-dried tomatoes.
EASY HOMEMADE PASTA NOODLES - SWIRLS OF FLAVOR
From swirlsofflavor.com
5/5 (1)Total Time 20 minsCategory Main Course, PastaCalories 466 per serving
- Using a fork lightly beat the eggs, oil and salt then gradually draw in the flour until a dough has formed.
HOW TO MAKE PASTA - THE INGREDIENTS & INSTRUCTIONS
From thespruceeats.com
Author Brett Moore
- What You Need. Making your own pasta from scratch is very satisfying and surprisingly easy. It will certainly impress your family and dinner guests, and although time-consuming, making it means that you will have trouble going back to store-bought dry pasta.
- Mix the Ingredients. Using a fork, gently incorporate the flour into the egg mixture a little at a time. Once you have incorporated all of the flour together with the egg using a fork, switch to a bench knife or bench scraper if you have one, or use your fingertips to really blend the mixture together.
- Form a Dough Ball. After the wet and dry ingredients have been well combined using the dough knife, bring the mixture together with your hands to form a ball.
- Knead the Dough. Once you have a dough that is easy to handle, doesn't stick to your hands, and keeps its shape when formed into a ball, knead the pasta dough as you would with bread dough.
- Form Into Balls. Using the bench knife, cut the dough into 3 equal sections. Alternatively, you can weigh your dough and divide it into 3 equals parts.
- Roll the Pasta. A pasta machine is best for rolling and cutting the dough. Although expensive, these machines cut the rolling and cutting time in a third, and are convenient because they give you many options depending on your preferences.
- Roll the Dough Again. After the dough has completely passed through the pasta machine, turn the slot down to the next smallest setting and pass the dough through the slot.
- Cut the Dough Into Pasta. Most pasta machines come with an adapter that cuts the dough. You may wish to cut your dough in half to make it easier to handle.
- Dry the Pasta. Immediately after cutting the dough, hang the pasta on a dowel or other object like a clean clothes drying rack. Alternatively, lay the pasta flat on a towel, and use some semolina to keep it separate.
- Using a Rolling Pin. If you're using a rolling pin: Flatten one of the dough balls and start using the rolling pin to shape it into a long rectangle. Use your arm strength to press firmly while pushing away from you with the rolling pin.
EASY HOMEMADE TOMATO PASTA SAUCE - ERREN'S KITCHEN
From errenskitchen.com
Ratings 82Calories 123 per servingCategory Sauce
- Heat 2 tablespoons of the olive oil in a large saucepan on medium heat and saute the onion, celery, and carrots until they are soft and no liquid is being released from them.
- In the middle of the softened vegetables, form a well, add the remaining olive oil, followed by the garlic. Allow the garlic to brown slightly (being careful not to let it burn).
BEST BASIC PASTA DOUGH RECIPE FROM 'BOBBY AND GIADA IN ITALY'
From parade.com
3.9/5 (14)Category DinnerCuisine ItalianTotal Time 1 hr
HOW TO MAKE PASTA SAUCE: TRY THIS 20-MINUTE RECIPE TONIGHT
From tasteofhome.com
Estimated Reading Time 7 mins
MAKING HOMEMADE PASTA - RECIPETIPS.COM
From recipetips.com
4.5/5 (4)Estimated Reading Time 7 mins
THE FAB FIVE AND FOOD: SIMPLE HOMEMADE PASTA DOUGH!
From thefabfiveandfood.blogspot.com
Estimated Reading Time 2 mins
HOW TO MAKE HOMEMADE PASTA-IT'S EASIER THAN ... - REAL …
From realsimple.com
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FRESH PASTA RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 2
EASY PASTA RECIPES - BBC GOOD FOOD
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