Easy As Pie Pasta Dough Recipe Foodcom

PERFECT PASTA DOUGH

Steps:

• Place the first 5 ingredients in a mixer using the paddle attachment (not dough hook).
• Gradually add the water (you may not need it all) until the dough begins to form a ball and is sticky.
• Remove and place on floured service; kneed for 4-5 minutes incorporating enough additional flour into the dough until the tackiness is gone.
• Allow to sit for 15-20 minutes.
• Cut into 6 pieces, and flatten (with roller or by hand) into a rectangular shape. Keep a dish towel over the other pieces to keep them from drying out.
• Run through the pasta machine at the widest setting 6-10 times until the dough is smooth. If one end is narrower than the other, fold the narrow end until the width evens a bit. To make linguine, I then begin narrowing the roller width step by step, sending the noodle though once on each setting, through the second thinnest setting. (Thinnest setting for spaghetti) Place on a lightly floured baking sheet and cover with another towel.
• Repeat with the remaining pieces, slightly flouring in between noodles as you stack them. If the noodles are longer than your baking sheet, cut them in half with a pastry cutter.
• Allow the noodles to sit for 10 minutes before cutting them. It usually takes me longer than 10 minutes to roll the noodles, so I flip the noodles over and start cutting the first one rolled.
• Your sheets of noodles should no longer be tacky, and should process through the cutter without sticking. If the noodles are still sticky, you may want to flour them a bit before putting them through your cutter.
• Place noodles through desired cutter and lay on baking sheet to dry for 10-20 minutes before cooking. Dust each batch with a tiny bit of flour and separate them with your fingers to ensure they don't clump.
• Place in boiling, salted water and cook until they float to the top; 5 minutes or until your desired tenderness.

EASY PASTA DOUGH

Steps:

• Place flour on a flat surface.
• Make a well in the centre of the flour.
• Pour lightly beaten eggs one at a time into the well.
• Mix the eggs with a fork until they are blended with the flour. (Do NOT add salt at this stage).
• Using your hands kneed the mixture until it become smooth and consistant. Add water if too dry or flour if too wet.
• The dough should not stick to your hands or the working surface.
• Divide dough into three portions (Each portion will serve two people).
• For best results refrigerate the dough for at least 1 hour prior to shaping.
• If shaping by hand place dough between two sheets of baking paper and flatten with rolling pin to about 3mm.
• Remove top sheet of baking paper and sprinkle the flattened dough with flour.
• Roll the flattened dough as if making a swiss roll.
• Cut the rolled dough into 5mm slices. (or desired width).
• Immediately unravel the spirals.
• Use plenty of flour during the shaping process to avoid sticking and splitting of pasta shapes.
• If using a pasta machine follow the directions of the machine to form dough into desired shapes.
• Bring large saucepan of water to the boil.
• Add two teaspoons of salt to water.
• Add pasta to boiling salted water and boil for about 5 minutes. Testing occasionally to see if cooked.
• Serve with favourite pasta sauce.

MAMA'S ANGEL HAIR PIE (SPAGHETTI PIE) FOR TWO

Steps:

• Cook pasta according to package directions, drain.
• In a small bowl combine the pasta, egg and parmesan cheese. Press onto the bottom and up the sides of a 7 inch pie plate or shallow 2 cup round baking dish coated with non stick spray. Set aside.
• Crumble sausage into a small skillet, add onion. Cook until no longer pink, drain. Stir in tomato sauce, sour cream and italian seasoning. Spoon into crust.
• Bake uncovered at 350 for 15-20 minutes or until heated through. Sprinkle with mozzarella, bake until cheese melts and serve immediately.

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.

FRESH PASTA DOUGH

Steps:

• Mix dough Mound the all-purpose flour in the center of a clean work surface or in a large wide bowl and form a well in the middle. In a small bowl, lightly beat the eggs and salt with a fork until smooth, then pour into the well. Begin to work the flour into the eggs with the fork. Then use your hands to work the rest of the flour into the mixture, a bit at a time, just to form a sticky dough (don't force all the flour to be incorporated; it's okay if some remains on the work surface).
• Knead dough Start working the dough with your hands to form a rounded mass for kneading. Knead dough about 10 minutes, or until smooth and elastic. Scrape any loose bits of dough from the work surface with a bench scraper.
• Rest dough Form dough into a ball. Wrap tightly in plastic and let rest 1 1/2 hours at room temperature.
• Roll dough with machine Use a bench scraper to cut dough into eight equal pieces (four for filled pasta shapes and lasagne). Working with one piece at a time (keep remaining pieces covered with a clean kitchen towel), flatten dough into an oblong shape somewhat narrower than the pasta machine's thickest setting (number 1). Very lightly dust with all-purpose flour and feed through machine. Fold dough in thirds and rotate 90 degrees. Pass through two more times on the same setting to smooth dough and increase its elasticity. Adjust the setting to the next level (number 2), and pass pasta dough through two times, gently supporting it with the palm of your hand as it emerges. Continue to pass through ever-finer settings, once on each setting. End with next-to-thinnest setting for pastas and lasagne; thinnest setting for ravioli (lasagne should be slightly thicker; filled pastas, thinner, almost transparent). If dough bubbles or tears, simply pass through one or two more times to patch the dough (dust lightly with more all-purpose flour if dough is sticking). As each sheet of dough has been rolled to the desired thickness, immediately cut into desired shapes or strands, according to the instructions that follow.
• Alternatively, roll pasta by hand Divide dough into pieces, as above. Lightly dust a clean work surface with all-purpose flour. With a rolling pin, vigorously roll out dough to a very thin circle, applying even pressure and working from the center out, without actually rolling over edges (which would cause them to stick to the work surface, and inhibit stretching). Do not bear down too hard or dough will tear. Roll constantly for several minutes, until dough is as thin as possible (it should be almost translucent). If it starts to shrink back as you roll, cover with a clean kitchen towel, and let rest 10 minutes before resuming. To cut strands by hand, working with one sheet at a time, lightly fold dough into thirds, and use a pastry wheel or a sharp knife to cut desired thickness.
• Drape dough over a drying rack until only slightly tacky, 10 to 15 minutes. Run dough sheet through the pasta machine (fitted with the appropriate attachment) to cut into strands, including tagliatelle or spaghetti. (If making pappardelle, cut by hand into 1-inch-thick strands fig. 5.1; there is no setting on machines for this shape.) Then immediately drape strands over rack until they are almost dry and do not stick together, about 20 minutes. If not cooking immediately, keep strands flat on a baking sheet lightly dusted with semolina flour (or cornmeal); cover tightly with plastic wrap and refrigerate overnight. To dry and store longer (up to 2 weeks), follow instructions on page 363.
• Before making pasta dough, clear ample counter space for kneading, laying, and cutting the dough.
• You will need room to dry the strands. If you don't have a wooden drying rack (a laundry or dish rack works just fine), get creative. You can lay the strands out on tabletops or drape them over chair backs; cover the chairs with clean dishcloths, and lightly dust the flat surfaces with semolina flour.
• Eggs and flour should be at room temperature to ensure that they combine well.
• When mixing the dough, hold back on adding all of the flour called for in the recipe until you are sure it will be needed, which can vary depending on the freshness of the egg, among other factors.
• Work with just one piece of dough at a time, rolling it out and then immediately cutting it into shapes before starting on the next piece.
• When resting or storing fresh pasta on baking sheets, first sprinkle them lightly and evenly with semolina flour, which is coarser than other types of flour and keeps the dough from sticking more effectively. Coarse-ground cornmeal is a good substitute.

PERFECT MULTI-PURPOSE PASTA DOUGH

Steps:

• Place the flour on the surface you plan on using. Make a well in the flour.
• Into the well, put the salt and oil and carefully break the eggs into it as well. Very carefully, without spilling it over the sides of the flour, begin beating the eggs with a fork, gradually adding flour from the sides as you go.
• When the eggs in the middle have become a little less runny, put the water in the well as well. (Once again, dont spill over the sides of the flour -- you'll have a big mess) Continue to gradually mix in the flour until the mixture in the middle is about the consistency of cake batter.
• Lose the fork and begin to mixx the flour into the wet dough (your hands are going to get sticky -- don't worry, this will go away in a bit).
• Knead the dough for about 5-7 minutes until it's smooth and elastic. All of the flour that was on your surface should be in the dough. Once all of your flour is incorporated and your dough is the right consistency, leave the dough for about 20 minutes. (NOTE: you cannot skip this. If you are in a hurry, tough cookies. Skipping this step and not letting the dough rest makes the pasta terrible.).
• When you come back to the dough, break it off in sections and roll and cut to the desired width and length. Enjoy!

FRESH PASTA DOUGH (FOOD PROCESSOR)

Steps:

• Combine flour, eggs, olive oil, salt and pepper in the b owl of a food processor. Whirl in short bursts until dough comes together, about 15 seconds.
• If dough appears too dry, add a few drops cold water. If too wet, add flour.
• Turn out onto a wooden board and gently knead together until smooth and elastic. Rub with oil and wrap in plastic. Set aside on counter surface to rest for at least 30 minutes. Dough can be chilled overnight and rolled out just before you wish to cook and serve.
• To roll out, follow manufacturer's directions from pasta machine.
• To cook, toss pasta into 4 quarts of boiling salted water. Stir once or twice and boil uncovered until al dente. Cooking times will vary depending on the size of the pasta but will require less time than dried pasta. Drain and return to pan. Immediately serve or toss with sauce.

EASY AS PIE 10-MINUTE NO-RISE THIN-CRUST PIZZA DOUGH

Steps:

• Proof the yeast in the warm water with the honey or sugar for 8-10 minutes or until foamy.
• Add the remaining ingredients together and knead well, about 2-5 minutes.
• If the dough seems a little sticky, dust your hands with some flour and knead again.
• Grease a pizza pan or pie pan with cooking spray, and place the dough into it-- entire thing if a 12" pie, or half for an 8" or 9" pan.
• I prefer to bake these crusts ahead of time-- but if you want to eat it now, you can put the sauce, cheese, toppings, etc. on it and use the same baking instructions.
• Bake at 500F for 8-12 minutes or until the edges are nice and brown.