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
SPELT PASTA RECIPE - MAKE YOUR OWN PASTA
This pasta is as easy to handle as regular wheat pasta. This recipe produces a good result. Do not allow pasta to dry out before cooking as it can become a little brittle. You can use the pasta as you would regular pasta. This recipe is not gluten free
Provided by Jubes
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Sift the flour and salt.
- Beat the eggs with the oil.
- Make a well in the flour and then stir in the eggs and oil with a spoon.
- Finish mixing with hands and then knead on a lightly floured surface. Knead until the mixture "comes together".
- Cover in cling wrap and allow to rest for 20 minutes.
- Roll with a pasta press or rolling pin.
Nutrition Facts : Calories 75.5, Fat 6.9, SaturatedFat 1.4, Cholesterol 93, Sodium 61.4, Carbohydrate 0.2, Sugar 0.1, Protein 3.1
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
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.
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- 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.
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- 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.
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