Master Recipe For Pasta Dough Food

BASIC FRESH PASTA DOUGH

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.

BASIC RECIPE FOR FRESH EGG PASTA DOUGH

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.

FRESH PASTA DOUGH

Steps:

• Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
• Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
• With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
• Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
• Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface.
• If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
• With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting.
• If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
• Flavor and color variations:
• Cook's Note: All color additions should be added to eggs before incorporating into the flour. Keep in mind that you will need to add a little bit of flour to your basic pasta recipe to compensate for the additional liquid added
• Spinach Pasta Dough (green hue): Blanch 8 ounces (about 3 cups) spinach leaves. Puree in a food processor or blender until smooth. Press the spinach puree through a small strainer or chinois, removing the liquid before mixing with the eggs. Add 3 tablespoons spinach puree to the eggs before mixing. If the dough feels too sticky, add additional flour until a soft, silky dough is achieved.
• Tomato Pasta Dough (orange hue): Add 2 1/2 tablespoons tomato paste to the eggs before incorporating into the flour.
• Beet Pasta Dough (pinkish-red hue): Preheat the oven to 400 degrees F. Roast 1 large beet in aluminum foil, about 45 minutes, or until tender. Peel the beet and puree in a food processor. Add the beet puree (about 4 tablespoons) to eggs before incorporating into the flour.
• Herb Pasta Dough (speckled): Mince 1/2 cup fresh herbs and add to eggs before incorporating into the flour.
• Squid Ink Pasta Dough (black hue): Add 1 tablespoon squid ink to the eggs before incorporating into the flour.

FRESH PASTA DOUGH FOR RAVIOLI

Steps:

• In a food processor, combine flour, 2 eggs, and salt. Cover and process until well mixed. If necessary, with processor running, add 1 to 2 tablespoons water through feed tube until mixture forms a dough. Remove dough and shape into a ball.* On a lightly floured surface, knead dough about 1 minute or until smooth. Wrap dough in plastic wrap and let stand for 30 minutes.
• Divide dough into four portions. On a lightly floured surface, roll each portion into a 12-inch square. (If using a pasta machine, pass each portion through machine according to the manufacturer's directions until dough is 1/16 inch thick.)
• To shape ravioli, in a small bowl, combine 1 egg and 1 tablespoon water; set aside. Cut rolled dough into 2-inch-wide strips. Brush strips lightly with egg mixture. Leaving a 1/2-inch border around the edges, place about 1 teaspoon of filling at 1-inch intervals on one strip of dough. Lay a second strip of dough, brushed side down, over the first. Using your fingers, press the dough around each mound of filling so that the two moistened strips stick together. Cut dough between filling to make individual ravioli. Repeat with the remaining dough and filling.
• To cook ravioli, boil a large pot of salted water. Gently drop about one-fourth of the ravioli, one at a time, into the boiling water and stir to prevent them from sticking to the bottom of the pan. Simmer gently for 3 to 4 minutes or until tender. Using a slotted spoon, transfer ravioli to a serving dish.

HOMEMADE PASTA DOUGH

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.

BASIC DOUGH FOR FRESH EGG PASTA

Steps:

• Put flour and salt in a mixing bowl. Add eggs and yolks, and mix with hands or wooden spoon for a minute or so, until dough comes together. (Alternatively, use a stand mixer with a paddle attachment.) If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.
• Turn dough out onto a board and knead to form a ball. Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).
• Divide dough into 4 pieces. Knead each piece until smooth. Roll with a rolling pin or pasta machine as thinly as possible (but not quite paper-thin). Cut each sheet in half, making 8 smaller sheets. Dust dough sheets lightly with semolina to keep them from sticking. Stack 2 or 3 sheets, roll loosely, then cut into 1/2-inch-wide noodles or other desired shape. Continue until all dough is used. Gently fluff noodles and spread on a semolina-dusted baking sheet. Refrigerate, uncovered, until ready to cook.

MASTER RECIPE: EGG NOODLE DOUGH

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Add the flour and salt to the bowl of a stand mixer, fitted with the paddle attachment.
• 4. Chef's Note: The salt is not a traditional ingredient; however, it helps in the hydration of the flour.
• 5. Chef's Note: When I'm making egg-noodle dumplings, or noodles for chicken soup, I like to add about a 1/4 teaspoon of white pepper. It gives the noodles just a bit of a bite that really enhances the soup. If I were to speculate, I would say that using white pepper in pasta is more of an "American" addition to the recipe.
• 6. Types of Flour The type of flour you use will determine the consistency of the pasta you are making. In this recipe we are using good ole' all-purpose flour, mainly because it makes dang good pasta, and you probably have a bag or two of the stuff sitting in your pantry. My Aunt Josephine used all-purpose, and that's good enough for me. But let's take a minute and reference the three types of flour you are likely to encounter in your pasta-making excursions. 1. All-Purpose: Makes good pasta that is easy to knead, and holds up in a variety of situations. 2. 00-Fine Milled: Makes pasta that is easy to work, and produces a very silky result that can be rolled out very thin without tearing. 3. Semolina: Depending on the type of pasta/sauce combination you're making, you might add a bit of semolina to the flour base. The semolina adds a rough exterior to the pasta and helps thin sauces cling better to the noodles.
• 7. Chef's Tip: When you are separating the egg whites from the yolks, remember to save the egg whites. If your dough is a bit dry, you will use the whites to increase the hydration levels.
• 8. Add the eggs and blend on medium speed until the flour and the eggs begin to come together, about 1 minute.
• 9. Chef's Tip: Some people will add things like milk, baking soda, etc. to their pasta. In a word: Don't. We're trying to make a traditional light Italian pasta.
• 10. Replace the paddle attachment with the dough hook, and knead on medium for an additional 2 minutes.
• 11. Where's the Water? Well those sneaky little chickens hid the water in the egg whites. So save the additional egg whites, and if your dough appears a bit dry, add a bit more egg white (a little at a time), until the dough comes together. Adding just plain water to pasta can make the final results a bit mushy... at least to my tastes.
• 12. Where's the Olive Oil? No olive oil... The oil will only make it harder for the flour to develop good gluten. Save the oil for dressing the pasta after cooking.
• 13. Once the dough is smooth, allow it to rest in the bowl for ten minutes.
• 14. Chef's Tip: Depending on the relative humidity, and the type of flour you are using, you will probably need to add a bit of the reserved egg whites to achieve the desired results.
• 15. After 10 minutes, remove the dough from the bowl, and place on a lightly floured surface.
• 16. Knead the dough until elastic and smooth, about 5 to 10 minutes.
• 17. Chef's Note: There is a lot to be said for experience when kneading dough. It needs to "feel" elastic and springy; plus it should not stick to your hands. At the beginning of the process, it might start out a bit sticky, so you may need to add a bit more flour... but just a small amount at a time. Remember it should be smooth, elastic, springy to the touch, and not stick to your hands.
• 18. After kneading the dough, cover on the board, and allow it to rest for 30 minutes.
• 19. Chef's Note: Many recipes call for a short 5-minute rest period, or no resting at all. The additional resting time allows the moisture to be fully absorbed into the flour, and will make it easier to roll out.
• 20. After the resting period, cut the dough ball into fourths, and roll out one quarter at at time.
• 21. Cut into thick or thin strips, your choice.
• 22. Place the fresh-cut noodles into "nests" and sprinkle with a bit of semolina to keep the fresh dough from sticking together.
• 23. Chef's Note: If you are cooking the pasta, go for it, no waiting required.
• 24. To cook, add a bit of salt to a large pot of boiling water, and cook until al dente, about 3 to 5 minutes.
• 25. If you are saving, it will keep in the fridge for a day or two, but you can freeze it and it will keep for several months.
• 26. Chef's Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
• 27. Cooking Ideas
• 28. Roll out to a thickness of about 1/8 inch (.3cm), and cut into lengths of various widths. Serve thinner width noodles as you would traditional spaghetti, with sauce and meatballs, and thicker cuts with cream or parmesan sauces, and/or soups.
• 29. Roll out slightly thicker than standard noodles (up to 1/4 inch (.6cm)), cut into widths of 1 inch (2.5cm) or more, and serve with a nice chicken soup as egg-noodle dumplings.
• 30. Roll out into thin sheets of 1/8 inch (.3cm), or slightly thinner, and use in making lasagna. If you've never had lasagna with thin homemade noodles, you are in for a treat. The ultra thin noodles allow for the flavors of the meat and cheese to subtlety blend together, in a beautiful way. This is something store-bought noodles cannot accomplish.
• 31. Roll out into thin sheets of 1/8 inch (.3cm), and then use to make nice ravioli, or how about some delicious manicotti?
• 32. Keep the faith, and keep cooking.
• 33. If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

MASTER BREAD DOUGH

Steps:

• In a large bowl, combine 2-1/2 cups of flour, sugar, undissolved yeast and salt. Heat water, milk, and butter until very warm (120°-130°). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. With spoon, stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Place kneaded dough in a greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30-60 minutes. (With RapidRise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.) Shape, let rise and bake according to options below:, LOAF: (use half of dough): Roll dough into a 12x7-in. rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8x4-in. loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours. Bake at 400° for 30 minutes or until done. Remove from pan; let cool on wire rack. Yield: 1 loaf., ONION ROLLS: (use half of dough): Divide dough into 10 equal pieces; shape into smooth balls. Place in a greased 8-in. round baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30-60 minutes. Beat 1 egg with 1 tablespoon water; brush over rolls. Sprinkle with 2 tablespoons dried minced onion. Bake at 375° for 25 minutes or until done, covering with foil during the last 5 minutes of baking to prevent excess browning. Remove from pan; let cool on wire rack. Yield: 10 rolls., SOFT HERB BREADSTICKS: (use half of dough): Divide dough into 12 equal pieces; roll each into a 15-in. rope. Twist each rope several times if desired. Place on two greased baking sheets. Cover; let rise in warm, draft-free place until risen slightly, about 10-20 minutes. Lightly beat 1 egg white; brush over breadsticks. Sprinkle with herbs or herb blends such as oregano, dill weed or Italian herb seasoning. Bake at 400° for 15 minutes or until done. Remove from sheets; let cool on wire rack.

MASTER RECIPE FOR PASTA DOUGH

Steps:

• Pulse flour in workbowl of a food processor fitted with the metal blade to evenly distribute.
• Add eggs; process until dough forms a rough ball.
• (about 30 seconds.
• If dough resembles small pebbles, add water, ½ teaspoon at a time.
• If dough sticks to side of workbowl, add flour, 1 tablespoon at a time, and process until dough forms a rough ball.).
• Turn dough ball and small bits out onto a dry work surface.
• knead until dough is smooth, 1 to 2 minutes.
• Cover with plastic wrap and set aside until you're ready to run through pasta machine.

HOMEMADE PASTA DOUGH WITHOUT MACHINE IN 6 MINUTES

Steps:

• Making pasta using a food processor. Add flour, eggs, olive oil and salt to the food processor. Pulse until you see a crumbly texture. Transfer to a lightly floured cutting board and pat it into a ball. (use your hands) Then kneed until it is smooth and elastic. (about 3 minutes) Your next step is to form the dough into a small ball, wrap with plastic wrap and let is rest for 1 hour. Then use immediately or transfer to the fridge for up to one day. MAKING PASTA DOUG BY HAND For this you can use large plate, large cutting board or smooth surface like a marble counter. Place flour in a mound on a large cutting board. Create a well in the center and crack 1 whole egg and 1 egg yolk. Sprinkle the salt and add olive oil on top of the eggs. Use a fork to whisk the eggs gradually drawing in the flour mixture. Keep going until forms a ragged dough. (This will be quick for you because you are using a very small amount of the flour.) Then start to knead until it is smooth and elastic. (for about 3 minutes) If it is sticky add a little flour, if it is dry add a water. Form the dough into a very small ball and wrap in a plastic wrap. Let the dough rest for 1 hour at room temperature. HOW TO ROLL FRESH PASTA BY HAND After the dough has been resting for 1 hour, transfer the dough to a cutting board. Dust some flour on top of it and start rolling. Keep rolling until the dough becomes as thin as paper (about 1 to 2 mm). If you are still asking how thin think crepes paper thickens or you should be able to see your hand through the dough if you lift it up. Remember to master any skills you need to practice. So, keep practicing and you will become the pasta expert. IMPORTANT: Add extra flour to prevent sticking but don't get crazy. Always add a very small amount of flour. Let it rest for 15 minutes. Cutting the Pasta Your next step is to lightly flour dough circle, roll loosely on rolling pin. Slide rolling pin our, press dough roll with hand and cut into desired size strips. (use sharp knife). Carefully unfold strips. Boil the salty water and add your homemade fresh pasta. (yes, you did it) Boil from 4 to 6 minutes. Enjoy with your favorite sauce. Be kind and share this recipe.

MASTER DOUGH RECIPE

Steps:

• Start by combining the water, yeast, and salt.
• Gradually mix in flour with wooden spoon, heavy duty mixer with dough hook, or food processor with dough attachment until fully mixed. Do not knead.
• Let rise at 80-85°F for about 2 hours until it begins to fall. You can extend this up to 4 hours.
• Refrigerate for at least 3 hours and up to 2 weeks. The longer it ages in the fridge, the more the flavor will develop.

BASIC HOMEMADE PASTA DOUGH RECIPE

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.

PASTA DOUGH

Steps:

• All you need do is to mix flour with eggs, olive oil and salt. If too dry, sprinkle with water and add flour if too sticky.
• It is now important to wrap dough in plastic and leave it in the refrigerator for 30 minutes or until you want to use it. Humidity will bind the dough.
• For the dough using a pasta machine. We get a smooth dough and flavored. Add flour if necessary, it does not stick and we'll cut to desired shape.
• We leave them to dry for another day or we boil water with salt for 1-2 minutes.

EASY HOMEMADE PASTA DOUGH

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.

BASIC PASTA DOUGH

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.