Fresh Egg Pasta Mario Batali Food

FRESH EGG PASTA - MARIO BATALI

Steps:

• Pile the larger amount of flour in the center of a large wooden cutting board or countertop. Make a well in the center and add the eggs, oil, and any flavoring agents you desire (herbs, spices, tomato paste, etc).
• Using a fork, beat the eggs and oil together, slowly incorporating flour from the walls of the well. As you expand the well, keep pushing the outside of the mound up to maintain the well shape.
• Once about half the flour is incorporated, the dough will begin to come together. From this point, start working the mass with your hands, using mostly the palms.
• Once the flour is fully incorporated and the mass is cohesive, remove the dough from the board and scrape the board clean. Dust the board lightly with flour and knead for 6 minutes, dusting when necessary. The dough should be elastic, and a little sticky. Wrap the dough in plastic and allow to rest for 30 min at room temperature.
• Roll out dough using a rolling pin or pasta machine. Cut into desired shapes and cook as required by the shape. Strand pastas like fettuccini, spaghetti and linguini only need to cook 2-4 minutes. For cannelloni, lasagne or ravioli, cook as per the recipe.

FRESH PASTA

Steps:

• Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
• Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
• Cut the dough into quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time, until the pasta is about 1/8 to 1/16-inch thick. Cut the pasta into the desired shape and use as needed.

FRESH SEMOLINA AND EGG PASTA

Steps:

• Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt.
• On a clean surface, make a mountain out of flour mixture then make a deep well in center.
• Break the eggs into the well and add olive oil.
• Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well.
• When mixture becomes too thick to mix with a fork, begin kneading with your hands.
• Knead dough for 8 to 12 minutes, until it is smooth and supple.
• Dust dough and work surface with semolina as needed to keep dough from becoming sticky.
• Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
• Roll out dough with a pasta machine or a rolling pin to desired thickness.
• Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli.
• Bring water to a boil in a large pot, then add 4 teaspoons salt.
• Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness.
• Drain immediately and toss with your favorite sauce.