Duffs Pasta Dough Recipes

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.

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.

DUFF

Steps:

• Mix dry ingredients together.
• Add water and oil then knead them together.
• Grease the mixing bowl that you will cook the dough in.
• Place dough in the bowl and let rise for one hour.
• Prepare a pot with water and place a can in the center of the pot.
• Bring water to a boil.
• Once the dough has risen, place the mixing bowl with the dough on top of the can.
• Cover with a lid and cook the dough for 45 minutes.
• Prepare sauce:
• Mix water, evaporated milk, condensed milk, milk, and vanilla.
• Bring to a boil.
• In a separate bowl, whisk eggs, sugar, and butter.
• Very slowly add the hot milk mixture to the eggs or in other words temper the eggs.
• Once the dough is finished cooking set aside to cool.
• Slice into the desired shape and add to sauce.
• Serve immediately and enjoy!

DUFF'S PASTA DOUGH

Steps:

• Mound the flour in the center of a counter or large cutting board. Make a well in the middle of the flour 3 to 4 inches wide. Crack the eggs into the well and add the yolks and salt. Using a fork, break the yolks and begin to beat the eggs as if you were making scrambled eggs.
• Continue stirring the eggs in large circles with the fork, slowly incorporating the flour from the inner edges of the well until the mixture becomes a thick mass and is difficult to stir, about 3 minutes. Using a bench scraper or rubber spatula, fold the loose flour from the edges into the thick mass, then knead until a smooth dough forms. Discard any excess flour.
• Shape the dough into a flat disk, wrap tightly with plastic wrap and let rest at room temperature for 30 minutes. (The dough can be made 1 day ahead. Store it in the refrigerator tightly wrapped and let it come to room temperature before rolling.)
• Secure the pasta attachment to a stand mixer or, if using a hand-crank machine, attach it to the counter. Set the machine to the widest setting. Unwrap the dough and cut it into 4 equal pieces. Wrap 3 of the pieces and set aside while you work with the remaining piece of dough.
• Flatten the dough into a rectangle and lightly dust it 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. (Folding and rolling it in this manner helps strengthen and smooth the dough.)
• Set the pasta machine to the next setting (one setting thinner than the widest). Flour the dough as needed and feed it through the machine. Repeat one more time.
• Adjust the machine to the next thinnest setting and feed the dough through 2 times. 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 sheet of pasta should be thin enough so that you can see your hand through it.
• To make pappardelle, cut the sheet crosswise into 10- to 12-inch-long pieces, then cut each piece with a chef's knife into 1-inch-wide noodles. Lightly toss the noodles with a little flour on a baking sheet to prevent sticking. Cover with a dry kitchen towel while you repeat the process with the remaining dough.
• To make hand-shaped fusilli, cut the sheet crosswise into 1/4-inch-wide strips. Wrap them around a thin dowel, skewer or chopstick, forming a corkscrew-like shape, then gently slide each one onto a baking sheet. Lightly toss the fusilli with a little flour to prevent sticking. Cover with a dry kitchen towel while you repeat the process with the remaining dough. (Making fusilli is great to do with kids as a group.)
• Cook the noodles in a large pot of boiling salted water until al dente, 3 to 4 minutes.

QUICK PUFF PASTRY DOUGH

Steps:

• Prepare all ingredients for the puff pastry dough.
• Using a fine mesh sieve or flour sifter, sift the flour and salt into a large bowl and place it in a refrigerator for about 15 minutes. Next, grate the frozen butter into the flour, occasionally mixing it to prevent the butter from sticking.
• Make a well in the center of the bowl and pour in the ice cold water. Mix it until you have a firm, rough dough.
• Wrap the dough tightly with plastic wrap and leave in a refrigerator for 30 minutes.
• Roll the dough out onto a lightly floured work surface, kneading it gently to form into a smooth rectangle. Keep the edges straight and even and don't overwork the butter streaks - the dough should have a marbled effect.
• Fold the top third down to the center, then the bottom third up and on top of it. Do the same with the sides. Roll the dough out again to three times the length and into a rectangular shape. Place the parchment paper on top of the dough, folding it over the top and bottom of the dough. Wrap the dough with plastic wrap and let it chill in a refrigerator for about an hour. Use the dough to your heart's desire!

CLASSIC PUFF PASTRY

Steps:

• Mix together the cold water, vinegar and salt. Stir to dissolve the salt. Place the all purpose flour into a large mixing bowl. Pour the water over the flour and use a silicone spatula or wooden spoon to mix until most of the water is absorbed.
• Still working in the bowl, gently squeeze the dough until it comes together. Knead just a few times to form the dough into a ball, wrap in plastic and refrigerate at least 30 minutes.
• Draw an 8" square in the center of a 12"x16" piece of parchment paper. Flip the paper over and line the 4 sticks of butter, side by side, in the middle of the square. Fold the parchment over the butter to form a packet. Use a rolling pin or other heavy object (I use the flat side of a meat tenderizer) to flatten the butter to fill the 8"x 8" square. You can lift the paper if it sticks. Trim and rearrange the edges of the butter as needed to make a neat square. Fold the butter into the parchment and place in the refrigerator.
• Remove the dough from the refrigerator. Roll the dough to a 10" square. Once you have a square, roll from each of the four sides to form a 3" flap of the dough, leaving the center thicker than the flaps. You should end up with a square with four "flaps" coming out from each side.
• Unwrap the butter and place it in the middle of the square. Fold the flaps so they overlap and enclose the butter, tucking in the corners as necessary. You should now have an 8" square of dough with the butter enclosed.
• Use the rolling pin to gently press on the square to flatten it. Roll the dough to a 8" x 24" rectangle. Take your time to roll gently and evenly so the butter stays in one layer in the dough.
• The long side of the rectangle should be facing you. Brush off the excess flour. Brush the entire surface of the dough with cold water. Fold the right 1/3 of the dough towards the middle then fold the left 1/3 of dough over enclosing it like a letter. This is the first "turn".
• Spin the dough so the closed edge is on the top side and the flap edge is facing you. Roll the dough again to a 24" long rectangle. Brush off the excess flour. Brush the entire surface of the dough with cold water and again fold the dough like a letter. This is the second "turn". Use your fingers to make 2 indentations in the dough. This helps keep track of how many turns you have completed.
• Wrap the dough with the parchment used to enclose the butter. Set it on a sheet pan, cover with plastic and refrigerate at least 60 minutes.
• Remove the dough from the refrigerator and do another 2 turns exactly like the first 2. Make 4 indentations in the dough, wrap and refrigerate at least 60 minutes.
• Remove the dough from the refrigerator and make the final 2 turns exactly as you did the others. You've now done all 6 turns.
• Split the dough into 2 equal portions. Wrap the dough and refrigerate at least 1-2 hours, preferably overnight, before using. The dough is now ready to be used in any recipe. Unused dough can be frozen for up to 3 months. Defrost before using.

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.