EASY HOMEMADE PASTA DOUGH
Consistently great and easy pasta dough. This makes really great homemade linguine or ravioli for a manual pasta machine. If its too sticky, just roll a bit in flour. This recipe makes enough pasta for 24 small raviolis or 4 servings of linguine. Whatever pasta you make should take no more than 4 to 6 minutes to boil.
Provided by pho1962
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 48 g, Cholesterol 139.5 mg, Fat 11.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 635.5 mg, Sugar 0.5 g
PASTA DOUGH - BREAD MACHINE
Quick easy and tasty. This is a simple pasta dough that I found, I mixed it in my bread machine even though recipe states use food processor.
Provided by pauldani
Categories Bread Machine
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- I just add flour salt oil and eggs to bread machine turn it on to dough setting and let it do the work for 10 minutes then cut into 8 chunks and feed it through the pasta maker.
- Cook in salted boiling water for 3 miutes and serve with your sauce of choice.
- It too simple and the taste is great, very light, best of all most people have everything you need in the kitchen.
Nutrition Facts : Calories 522.6, Fat 17.3, SaturatedFat 3.5, Cholesterol 264.4, Sodium 1833.7, Carbohydrate 72, Fiber 2.5, Sugar 0.7, Protein 17.6
BASIC PASTA DOUGH
Provided by Food Network
Yield about 1 pound or 4 portions
Number Of Ingredients 2
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.
FRESH PASTA
This fresh pasta is tender yet resilient enough to meet all your pasta needs -- from making simple fettuccine to filled shapes like ravioli or tortellini. The recipe makes about 1 pound of pasta dough, enough to serve 4 to 6 people.
Provided by Food Network Kitchen
Time 1h10m
Yield 1 pound pasta dough
Number Of Ingredients 4
Steps:
- Beat together the eggs, yolk and olive oil with a fork in a large spouted measuring cup.
- Combine the flour and a large pinch of kosher salt in the bowl of a food processor. Pulse briefly to combine. With the food processor motor running, gradually pour the egg mixture through the feed tube and let it run until the dough forms a ball around the blade. (If the dough is too sticky to form a ball, add a tablespoon or so of flour and process again. If it is too crumbly to form a ball, add cold water, 1 tablespoon at a time, and process again.) Once the dough forms a ball, process until smooth and springy, 20 to 30 seconds.
- Transfer the dough to a floured work surface and knead several times, until the dough comes together in a smooth ball.
- Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. (The dough can be made 1 day ahead, wrapped and refrigerated. Let it come to room temperature before rolling.)
- Anchor a pasta machine to your countertop or secure the pasta attachment to a stand mixer. Set the machine to the widest setting. Unwrap the dough and cut it into 4 equal pieces. Wrap 3 of the pieces while you work with the fourth.
- Flatten the dough into a rectangle and lightly dust with flour. Roll it through the pasta machine at the widest setting. Fold the dough in thirds like a letter and feed it through the pasta machine. Repeat the folding and feeding of the dough through the machine 2 more times. (Rolling and folding in this manner will help strengthen and smooth the dough.)
- Set the pasta machine to the next setting (one setting thinner than the widest). Flour the dough as necessary and feed it through the machine. Repeat, feeding it through one more time.
- Adjust the machine to the next thinnest setting and feed the dough through 2 times as above. Continue changing the setting and feeding the dough through 2 times for each setting until you have fed the dough through the second-to-last setting. The dough should be thin enough so that you can see your hand through it.
- If you are cutting your pasta into noodles: Stop rolling the dough through after you have gone through the second-to-last setting.
- If you are making filled pasta, like ravioli: Change the machine to the final setting and feed the dough through.
- Cut the dough in half crosswise and cover it with plastic wrap. Repeat the folding, rolling and cutting process with the 3 remaining pieces of dough. Cover each piece of dough as you finish. You should have 8 pieces of dough total.
- If you are cutting your pasta into noodles: Affix the cutting attachment to the pasta machine. Choose the desired setting and feed the dough through. Lightly toss the noodles with a little flour on a baking sheet to prevent sticking and cover with a dry kitchen towel while you process the rest of the dough. Cook the noodles in a large pot of boiling salted water until al dente, 3 to 4 minutes.
- If you are making filled pasta: Proceed according to your recipe's instructions.
BREAD MACHINE PASTA DOUGH
An everyday pasta dough suitable for vegans. The times are based on my Breville breadmaker and may differ for other machines.
Provided by Missy Wombat
Categories European
Time 1h17m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix on your bread machines pasta setting.
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- Put all of the ingredients into a bread machine. Start with 1 tablespoon (14.8 ml) of water and add more later if the consistency of the dough is too rough.
- Add additional water, if needed, after about 5 minutes of mixing the pasta dough. Examine the dough and see if you need to add all or part of the remaining tablespoon of water.
- Allow between 10 and 20 minutes for the dough to be mixed. When the time is up, turn off the bread machine and unplug it. Take a sheet of plastic wrap and pick up the ball from the machine, wrapping it in the plastic.
- Open the plastic and work the dough with your hands. If it feels a little sticky, dip your hands or the dough into some flour and pat the dough until it's no longer sticky.
- Cut the dough into strips or use a pasta maker. If you have a pasta maker you are ready to go. Run the dough through the rollers at the widest setting then work your way to the thinnest.
- Start cutting pasta strips. By the time you've made all the strips, the first strip should be dry enough to cut. The strip should not be sticky at all.
- Cook the pasta or refrigerate the noodles shortly after making them. Standard pasta cooking directions apply to this dough. Boil for 3 to 5 minutes in slightly salted water.
HOW TO MAKE FRESH PASTA WITH A PASTA MAKER - FEARLESS FRESH
From fearlessfresh.com
Cuisine ItalianTotal Time 30 minsCategory PastaCalories 331 per serving
- First, mix everything together. This takes literally two minutes and almost no effort. Add flours to the bowl of a mixer, hook on the paddle attachment, and turn your mixer to low speed. Slowly pour in the eggs and beat until crumbly, adding a little water if you need to (wetter pasta dough is easier to work with than dry dough). If you don't have a mixer, you can mix the dough in a large bowl, using a fork to start combining the flour and eggs. Finish the dough by mixing with your hands once the mixture is too clumpy for the fork.
- Sprinkle a thin layer of flour on the counter. Turn the dough onto the counter and knead by hand until it just comes together and begins to smooth out, about 2 minutes. Kneading the dough is almost as easy as mixing it. Squish, roll, repeat. The dough will not be perfectly smooth - that's normal.
- Form the dough into a flat disk, wrap it in plastic wrap, and set it in the refrigerator for 2 hours so that the gluten can relax.
- Once it has rested, flatten the disk with your hands so that it is 1-inch thick and sprinkle with a little flour on both sides. Run the dough through the pasta machine with the flat rollers set to their most open setting; fold the dough sheet into thirds, like a letter, and roll it back through the pasta maker again. If the dough sticks, coat with a little more flour. Fold and roll the dough three more times on this setting, which kneads it to produce a silky texture.
HOMEMADE PASTA RECIPE | WITH JUST 3 INGREDIENTS YOU ...
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- Dump flour and salt onto counter so it falls into a pile. Make a well in the centre that will hold the eggs.
- Using a fork start incorporating bits of the flour from around the well into the eggs. Continue until the mixture becomes too thick to mix with a fork.
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- Combine the flour, eggs, and salt in a food processor or mixer, and pulse/mix to make a smooth dough; you may also mix by hand., Knead the dough briefly, wrap it in plastic, and let it rest for 30 minutes., After its rest, run the dough through a pasta machine on its thickest setting.
- Repeat the process, flouring as necessary, and gradually reducing the thickness to the last setting., Cut along the length of pasta at 12" intervals, then cut each piece into strands of the desired thickness., To cook pasta, bring 4 quarts salted water to a boil.
- Drop the pasta into the boiling water, stir, then boil gently for 4 minutes., Drain the pasta through a colander, and refresh under cold running water to stop any further cooking., Continue to drain the pasta for 10 minutes or so, until it's thoroughly dried.
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- To the bread pan, add spinach, eggs, salt, and flour in this order. Set to the pasta dough function and press start. When finished, let dough rest for 30 minutes.
- If rolling and cutting pasta dough by hand, dust your surface with flour. Break dough into 2 pieces. Roll dough with a rolling pin starting at the center and rolling out until 1/4 inch thick. With a pizza cutter, slice to form skinny noodles.
- Add cut pasta to salted boiling water. Cook 4-6 minutes. Serve with your favorite pasta sauce or dry for later use.
GLUTEN-FREE PASTA - KING ARTHUR BAKING
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- Place the flour blend and xanthan gum in a food processor, bread machine, or bowl., Add the egg yolks and egg and mix, then knead, adding only enough water to form a smooth dough., Form the dough into a rectangle about 1" thick, wrap well, and let rest at room temperature for 30 minutes., After 30 minutes, flour both sides of the dough.
- Using a rolling pin, roll the dough to the desired thickness, keeping both sides of the dough well floured.
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