Quick And Easy Fresh Egg Pasta Food

FRESH EGG PASTA

Steps:

• In a food processor, pulse together flour and salt. Add eggs, yolks and oil and run the machine until the dough holds together. If dough looks dry, add another teaspoon olive oil. If dough looks wet, add a little flour until dough is tacky and elastic.
• Dump dough onto a work surface and knead briefly until very smooth. Wrap in plastic and rest at room temperature for 1 hour or in the fridge overnight. (If pressed for time, the dough can be used after a 30-minute rest; just note that it would be slightly harder to roll out.)
• Cut the dough into 4 pieces, keeping them covered with plastic wrap or a dish towel when not in use. (If you're rolling the dough out by hand, rather than using a pasta machine, cut it into 2 pieces instead.) Using a pasta roller set to the thickest (widest) setting, roll one piece of dough out into a sheet. Fold the sheet in thirds like a letter and pass it through the machine 2 more times on the same setting.
• Reduce the setting, and repeat rolling and folding the dough, passing it through the machine 2 or 3 times before going to the next setting. For pappardelle and fettuccine, stop rolling when the dough is about 1 or 2 settings wider than the thinnest one on your roller. For lasagna noodles, and for ravioli and other stuffed or filled pasta, go to the thinnest setting. (To roll dough by hand, see note below.)
• Shape the pasta. For pappardelle, cut rolled pasta into 1-inch-wide strips. For fettuccine, run the rolled sheets through the fettuccine setting on your roller. Place cut pasta on a flour-dusted sheet tray and cover with a dish towel while rolling and cutting the remaining dough. Make sure to sprinkle flour over the cut pasta before you place another layer on top. If not using immediately, cover the sheet pan with a dish towel to keep the dough supple.
• Bring a large pot of well-salted water to a boil, add fresh pasta and boil for 1 to 3 minutes, depending on thickness of the pasta. Drain well.

EASY PASTA WITH EGGS

Steps:

• Cook pasta to al dente, according to package directions.
• Drain well.
• Add butter to pan, and allow to melt.
• Return drained pasta and mix well with butter.
• In a separate bowl, beat eggs well.
• Add the eggs to pan, and mix well.
• Return to med heat, and stir CONTINUOUSLY, scraping egg from bottom, until eggs are scrambled well and cling to pasta. This step goes very quickly, so watch pot closely.
• Serve immediately.
• To easily clean pan, rinse with COLD water. Empty pan of water, and add a generous portion of SALT, and a dot of dish detergent to pan. Scrub with a scrubbie under cold water until clean. Finish by running under hot water or place pan in dishwasher to disinfect.

QUICK AND EASY FRESH EGG PASTA

Steps:

• Mix flour and salt together in a large bowl; push into a mound and make a well in the center. Place egg, water, and olive oil into the well; mix together, slowly incorporating the flour mixture until dough is combined.
• Turn out dough onto a floured work surface; knead until ball forms, 5 to 10 minutes. Divide in half; form into balls. Wrap each dough ball in plastic wrap; rest dough until malleable, about 30 minutes.
• Remove plastic wrap. Roll out dough balls; cut into desired shapes with a knife or pasta roller.

FRESH EGG PASTA

Steps:

• Put the flour and salt in the bowl of a food processor and pulse just to combine. Combine the eggs, olive oil and 1/4 cup cold water in a spouted measuring cup. With the machine running, pour the wet ingredients into the flour and process until the dough begins to form a ball on the blade. If the dough is still too crumbly, add more water a teaspoon at a time until the dough forms a ball. Process to knead and smooth the dough, about 20 seconds.
• Dump the dough onto a floured work surface and knead a few times to get a smooth ball. Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes or up to overnight in the refrigerator (bring to room temperature before rolling, if refrigerated).
• To roll the dough: Cut the dough into 4 pieces. Keep the pieces covered until you are ready to roll them. Form 1 piece of dough into a rough rectangle shape. Roll and stretch it as thin as possible; it should measure approximately 10-by-12 inches. Keeping the dough well floured, roll it inward from 2 opposite sides, jelly-roll style. Cut the dough at 1/2- inch intervals and unfurl each piece into separate strands. Form the pasta into loose nests and rest on a floured baking sheet. Repeat with the remaining pieces of pasta.

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.

FRESH PASTA

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.

FRESH EGG PASTA

Steps:

• Combine the flours and salt in a large bowl and stir well. Pour the mixture onto a clean work surface, make it into a mound, and use a spoon or your fingers to carve out a big well in the center that's big enough to hold the whole egg and egg yolks. Add the egg and yolks to the well.
• Use a fork, holding the tines parallel to your work surface, to break the yolks and stir the eggs in a circular motion. As you stir, you'll see flour from the walls of your well tumbling into the egg. Keep stirring, gradually incorporating the flour into the eggs and occasionally gathering the border of flour closer to the slowly expanding bright yellow center. After 4 minutes or so, you should have a very wet dough surrounded by flour. Now use your hands or a dough scraper to slowly incorporate the rest of the flour, folding and pressing until it's all incorporated.
• Cut the dough in half. Knead one piece at a time, keeping the other wrapped in plastic, by pressing firmly down and forward with your palm (one hand on top of the other for force), then folding the dough back onto itself, pushing down and forward again, and turning the dough and doing it all over. Keep at it until the dough is smooth like a baby's bum, 5 to 7 minutes. Kneading will prove more challenging as you work the gluten, so you might occasionally switch to the other piece of dough, wrapping the one you're not kneading in plastic and letting it relax a bit. Wrap each half in plastic wrap and let them rest for at least 20 minutes or up to 1 hour.
• Roll out the pasta:
• Cut each piece of dough in half, rolling out one and keeping the other pieces you aren't working with wrapped in plastic wrap. (As you get more comfortable with the process, you might not need to halve them.)
• Work with one piece of dough at a time. Form the dough into a rough rectangle that's about 4 x 6 inches. Set the rollers to the widest setting and feed the dough through twice. (If the dough feels at all sticky or doesn't come cleanly from the machine, dust it with a little flour.) Set the rollers to their second widest setting and feed the dough through once. Continue in this manner until the dough has been through each setting once. This process works the gluten in the dough, giving the pasta a lovely texture. At this point, it's fine if the long sheet of dough looks ragged or uneven.
• Fold the sheet of pasta onto itself several times to form a rough rectangle (about 5 x 8 inches) and press firmly with your hands so the layers stick together. Set the rollers to the widest setting again. Feed the dough through once at each setting until you reach about halfway to the narrowest one. Then start feeding the dough through twice at each setting, continuing toward the narrowest one, until your dough is about 6 x 36 inches and about 1 millimeter thick. Cover the dough with a damp towel and repeat with the remaining dough.
• For tagliatelle:
• Cut the long sheets crosswise into smaller, shorter sections that are as long as you'd like your pasta to be. I like my tagliatelle to be 12 to 15 inches long. Dust each side with semolina, giving the dough a light rub, and stack the sheets neatly. Cut the stack lengthwise into 1/2-inch-wide slices. Gently toss the slices, separating them into individual noodles as you do.
• At this point the pasta is ready to cook, but I like to leave it on the counter or a tray for 30 minutes or so to dry out a bit. (The drier the pasta, the more time it'll take to cook and the more time you'll have to do any last-minute prep.) You can store it in a plastic storage container in the refrigerator for up to 2 days.

FRESH EGG PASTA

Steps:

• Making dough:
• Place flour in processor. Add eggs. Using on/off turns, blend until clumps of moist dough form (do not process into ball). Turn dough out onto lightly floured work surface; shape into ball. Knead until smooth, sprinkling lightly with flour if sticking, about 3 minutes. Wrap in plastic. Let rest at room temperature at least 20 minutes and up to 2 hours.
• Rolling dough into sheets:
• Cut dough into 8 equal pieces. Cover with plastic wrap. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle; run through machine. Fold in half crosswise (end to end) and run through again. Continue, adjusting machine to narrower settings after every 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is 22 inches long (scant 1/16 inch thick). Place sheet on lightly floured work surface; cover with plastic. Repeat with remaining pasta pieces.
• Cutting dough into strands:
• Uncover sheets and let stand until slightly dry but still pliable, about 20 minutes. Fit machine with appropriate cutter and run sheets through, cutting into tagliolini (1/8 inch wide), tagliatelle (1/4 inch wide), fettuccine (1/2 inch wide), or pappardelle (3/4 inch wide) and dusting with flour to keep from sticking. Cut strands crosswise into desired lengths. Using floured hands, toss strands to separate; spread out on towels. (Can be made 6 hours ahead. Cover with towel and let stand at room temperature.)
• Cook pasta in pot of boiling salted water until just tender, stirring occasionally, 3 to 5 minutes. Drain.

FRESH EGG PASTA SHEETS

Steps:

• Pulse all-purpose flour, eggs, oil, and salt in a food processor until dough forms pea-size crumbs.
• Turn out dough onto a work surface lightly dusted with rice flour, and knead until smooth and elastic, 3 to 4 minutes. Cover dough with a piece of plastic or a clean kitchen towel. Let stand for 10 minutes or up to 2 hours.
• Divide dough into thirds, and feed each piece through a pasta machine, starting with the widest setting, and ending with the second-finest setting. Cut dough into 4-by-6-inch sheets. Dust each with rice flour, stack on a plate, and cover until ready to use.