HOMEMADE PASTA RECIPE
With only a handful of ingredients you can easily whip up your own fresh homemade pasta! Homemade pasta is far superior in taste to store-bought noodles, and is quite easy to make.
Provided by LifeMadeSimpleTeam
Categories Main Course
Time 33m
Number Of Ingredients 4
Steps:
- On a clean surface, add the flour in a mound. Sprinkle salt over top. Create a well in the center of the flour, then add the eggs.
- Gently mix the eggs, then gradually add in flour. Knead the pasta dough for about 8-10 minutes or until a stiff, tacky dough forms.
- If the dough is too dry add a 1/2 tsp of water. If the dough is too sticky, sprinkle in a little more flour.
- Cover the dough with plastic wrap and allow it to rest for 50 minutes. Divide the dough into two.
- To roll the dough, start on the largest setting(crank or KitchenAid attachment), usually a 6. Carefully run one half of the dough through it, then again on the same setting. Fold the dough into thirds (a bookfold). Then start to adjust the machine to a thinner setting after each pass until you reach a 2 or 3. I find that in general, a 3 is the perfect thinness.
- Use a separate attachment/part of your machine to cut the pasta into desired shapes, or you can do this by hand. Simply use a pizza wheel or ravioli press.
- In a large pot of salted boiling water, cook pasta for 3-4 minutes, remove and serve.
Nutrition Facts : ServingSize 6 serving, Calories 168 kcal, Carbohydrate 27 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 82 mg, Sodium 226 mg, Fiber 1 g, Sugar 1 g
HOMEMADE ITALIAN PASTA NOODLES RECIPE
Our Homemade Italian Pasta Noodles Recipe is delightfully fun to make and it's pantry friendly too!
Provided by Created by CookingwithRuthie.com
Categories Pasta
Time 1h
Number Of Ingredients 4
Steps:
- • Homemade pasta can be adjusted according to how many people will be eating- the ratio is 3 1/2 ounces flour to 1 large egg. • Have a rolling pin, knife or pasta cutter, and additional flour nearby to work with dough. • Start with a clean work surface then mound the flour creating a large well in the center to place the eggs. • Crack the eggs into the center and break the yolks for ease in mixing. • Start to mix the dough by bringing the outside edge of the flour into the center of the eggs. • Work quickly in this same way to being the dough together before the eggs can run away! • Knead for 4-5 minutes until smooth and elastic, set on freshly lightly floured surface, cover with plastic wrap to rest for 30 minutes. • Check for elasticity by poking the dough to see the indentation release. • Divide dough into 4 pieces, working them one at time, and roll or use pasta machine to sheet pasta into 4×10 inches rectangular shapes. • If you have a pasta sheeter it will make this process easier- we used an attachment for a kitchen aid mixer. • Keep hands, dough, and counters lightly floured. • Thinly slice with pasta cutter or knife, tossing with a small amount of flour, and piling in small nests to be cooked. • Roll out the homemade pasta by hand using a rolling pin instead of a pasta machine. • Roll out the dough, and rotate it constantly: turn 90 degrees and then flip it it over. • Be sure to keep your work surface, hands, and rolling pin are lightly floured- always! • Continue this process until you have a pasta sheet of the desired thickness, about 1 millimeter or less. • Bring 3-4 quarts of cold water to boiling, add 1 1/2 tablespoons salt, cook 3 minutes for al dente. • Serve immediately with your favorite sauce! ** Noodles freeze very well and easily- just lay flat to freeze and then package for long term storage.
Nutrition Facts : Calories 278 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 186 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 12 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 12 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
HOMEMADE PASTA DOUGH
This is my favorite dry pasta recipe. I got this from a little older Italian Lady that lives across the street. In the winter time, my husband plows her driveway for her and she would always send him home with homemade noodles. I decided to ask her if she would show me how to make it, and, she said gladly. I was surprised at how easy it was. And even easier now that I have a pasta machine, the same one little Rosa suggested I buy. Now my husband comes home with homemade wine after he has plowed the driveway. lol.
Provided by queenbeatrice
Categories Healthy
Time 1h5m
Yield 12 , 12 serving(s)
Number Of Ingredients 4
Steps:
- Place flour in large glass bowl and form a well in the middle.
- Place remaining ingredients in well.
- With fork, in a circular motion, stir wet ingredients just around rim of dry ingredients, bringing a little bit of flour into the wet mixture a little at a time until all are mixed together.
- Pour mixture onto a floured board and knead until tight and glossy. It should be difficult to mix, to a point where no more flour will stay into mixture.
- Form into a ball and let sit, covered, for 1/2 an hour to an hour.
- Cut into manageable pieces to fit into pasta machine.
- Flour pieces as needed, if dough is to sticky it will not go through pasta machine smoothly.
- Run 3 time through larger slot size, then once through decreasing sizes progressively until desired thickness.
- Run through pasta cutter of choice then let dry overnight. I lay noodles across a clean broom handle, that I use for this purpose only, placed in between two chairs.
- Store dried pasta in sealed plastic bags or containers.
- Cook as needed. Fresh pasta noodles need very little time to cook as compared to store bought pasta noodles.
HOW TO MAKE HOMEMADE PASTA
Making homemade pasta in Italy is an ancient art: from the fresh pasta sheet you get tagliolini or tagliatelle, ravioli or tortellini and the everlasting lasagna. It does not take long to make a good fresh homemade pasta: 15-20 minutes for a nice smooth and elastic dough, 30 minutes of rest, 15 minutes to roll out... in about 1 hour fresh homemade pasta is ready
Provided by Recipes from Italy
Categories pasta recipes
Time 1h
Yield 4
Number Of Ingredients 3
Steps:
- Place the flours on a work surface and create a hole with your hands. For those who are making homemade pasta for the first time we recommend using a bowl because the job will be easier. Split the eggs and put them in a bowl then pour the eggs into the hole.
- With the help of your hands, mix the eggs with the flours, incorporating a little at a time, until everything is combined. Knead the pieces of dough together.
- After ten minutes, make a big ball and wrap it in a cling film. Let it rest for 15/30 minutes.
- Make sure that your pasta maker machine is clamped firmly to a clean surface. Dust your work surface with some durum wheat flour. Take a lump of pasta dough the size of a tennis ball and press it out flat with the palms of your hands. Roll the lump of pasta dough through the widest setting of your pasta machine. Remember to dust the pasta dough with durum wheat flour if you feel it's becoming sticky.
- Fold the pasta dough in half and then again in half.
- Roll again the sheet of pasta dough through the widest setting of the pasta machine. Repeat the process for 3/4 times. You have to work the dough till it's smoother. Finally, you can start to roll the dough through all the remaining settings of your pasta machine, from the widest to the narrowest.
- So now you have long strips of fresh pasta dough that you can use for different types of pasta, like tagliatelle, tagliolini or lasagna.
Nutrition Facts : ServingSize 100 g, Calories 288 cal
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