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
WHOLE WHEAT PASTA
Fresh, healthy and very delish... I sometimes make this the traditional style, and when in a hurry, I throw all the ingredients into my mixer, with the kneading hook.
Provided by Gia
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
- Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 68.8 g, Cholesterol 186 mg, Fat 8.6 g, Fiber 6.8 g, Protein 17.3 g, SaturatedFat 2.1 g, Sodium 293.2 mg, Sugar 0.7 g
LIGHT WHOLE WHEAT PASTA DOUGH WITH ITALIAN SEASONINGS
I actually decided to make this pasta pure whole wheat but my husband doesn't care for the texture of whole wheat flour so I decided to ease him into it. This recipe turned out great and he loved it!
Provided by dblouin
Categories < 60 Mins
Time 51m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the flours, salt, and italian seasoning.
- Make a well.
- Whisk eggs, water, and olive oil together and pour into well. Mix untl a ball is formed.
- Turn out pasta dough onto a floured surface and knead for 1 to 2 minutes.
- Wrap in wax paper and let sit for 20 to 30 minutes.
- Cut into 6 seperate pieces and roll out to desired thickness or use a manual pasta machine.
- Cook in boiling salted water for 6 minutes.
Nutrition Facts : Calories 375.7, Fat 9.4, SaturatedFat 2.2, Cholesterol 211.5, Sodium 654.5, Carbohydrate 57.9, Fiber 4.9, Sugar 0.6, Protein 15.2
PASTA DOUGH #3, WHOLE WHEAT PASTA
Make and share this Pasta Dough #3, Whole Wheat Pasta recipe from Food.com.
Provided by Diana Adcock
Categories European
Time 49m
Yield 1 pound (there about), 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large glass bowl and with a wooden spoon mix together the flours and salt.
- Make a well.
- Whisk together the eggs and water, and pour into the well and begin to mix well until a ball is formed.
- Turn out onto a floured board and knead for 20 turns.
- Wrap in waxed paper and let rest for 30 minutes.
- Cut to manageable shape and follow directions for a manual pasta machine or roll out to desired thickness and cut to desired shape.
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EASY HOMEMADE WHOLE WHEAT PASTA | NATURALLY ELLA
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4.9/5 (8)Total Time 40 minsServings 4Calories 236 per serving
- Combine the 1 1/4 cup whole wheat flour and salt on a clean, flat surface. Make a well in the middle, crack the eggs into the well. Using a fork, whisk eggs and slowly begin to incorporate the flour. Keep mixing and once the dough starts to form, switch to your hands and knead the dough until the dough is smooth and no longer sticky (but not stiff). Add more flour as needed to reach this feeling. The dough should spring back when pressed. Form into a disk , cover with a damp towel, and let rest for 30 minutes. This is really a process about feel- don't add all the flour at once, work a little in at a time.
- Divide the dough into 8 pieces. Working with one piece at a time, flatten the dough with your hands. Making sure the dough is covered with flour, use an electric or hand crank (see note) and roll the dough into thin sheets. If using a machine, check instructions for desired thickness.
- Continue to make the noodles by using the fettuccine attachment or cut into 1/4-inch wide strips with a knife or pizza cutter. Hang noodles for drying if desired and repeat with remaining dough.
- Bring a large pot of salted water to a boil and add noodles. Cook until the noodles float to the top and are tender, 4 to 5 minutes. Drain noodles, transfer to a bowl, and toss with a drizzle of olive oil.
HOMEMADE WHOLE WHEAT PASTA - JOYFOODSUNSHINE
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Ratings 35Calories 135 per servingCategory Main Course, Side Dish
- Put all-purpose flour, whole wheat flour & salt into the container of your food processor fitted with an “S” blade.
- Dump dough onto a floured surface and knead until it is firm and not sticky (about 4-5 minutes).
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