FRESH PASTA
If you can't find frozen pasta sheets or prefer to make your own, here's a recipe that's virtually foolproof. Herbs and spices compatible with the dish can be kneaded into the dough toward the end. This recipe makes 1 1/2 pounds pasta.
Provided by Holly
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 2
Steps:
- Heap the flour, and make a well in it. Break the eggs into the well. Beat eggs with a fork. Stir into the flour from the bottom of the well with the fork until the dough in the center is smooth or shiny.
- With your hands, gradually incorporate the flour from the outside of the well toward the center, kneading gently until the mass of dough comes together. Knead the dough until it is smooth and resilient. You may need to add more flour, or you may not be able to incorporate all of the flour, depending on the humidity and the size of the eggs. If the dough is sticky or extremely pliable, knead more flour into it.
- Divide the dough into three portions, cover with plastic wrap or an overturned bowl, and allow to rest for at least 30 minutes.
- Roll the dough out very thin on a lightly floured surface, one portion at a time. If you have a pasta machine, follow the manufacturer's instructions for rolling out the dough into sheets about 1 millimeter thick. Use as desired.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 95.8 g, Cholesterol 186 mg, Fat 6.2 g, Fiber 3.4 g, Protein 19.2 g, SaturatedFat 1.7 g, Sodium 72.5 mg, Sugar 0.7 g
HOMEMADE LASAGNA SHEETS
Homemade lasagna sheets are easier to make than you think and you don't even need a pasta machine! And forget about blanching the sheets before baking - no precooking is required!
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 4
Steps:
- Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Bring remaining flour into the mixture using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
- Divide the dough into 3 equal portions. Take one piece and flatten it a bit with your hands. Dust a work surface with flour and roll dough out using a rolling pin 5 to 6 times. Turn the dough 45 degrees and roll out again, 5 to 6 times. Keep rolling and turning in the same way until the dough is evenly very thin. When you hold up the dough, you should be able to see your fingers through it.
- Cut the pasta into rectangular sheets to fit your baking dish using a pastry wheel or a knife. Transfer lasagna sheets to a floured kitchen towel and let air-dry about 30 minutes before assembling.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 49.2 g, Cholesterol 139.5 mg, Fat 4.8 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 92.7 mg, Sugar 0.5 g
FRESH PASTA
Go the extra mile for a classic Italian meal and make your own fresh pasta dough. Our simple recipe can be used to make any style or shape
Provided by Elena Silcock
Categories Pasta
Time 33m
Number Of Ingredients 3
Steps:
- Put the flour in a food processor with ¾ of your egg mixture and a pinch of salt. Blitz to large crumbs - they should come together to form a dough when squeezed (if it feels a little dry gradually add a bit more egg). Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth - don't worry if it's quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.
- Cut away ¼ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.) Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers, one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.
- Cut as required to use for filled pastas like tortellini, or cut into lengths to make spaghetti, linguine, tagliatelle, or pappardelle. Then, dust in semolina flour and set aside, or hang until dry (an hour will be enough time.) Store in a sealed container in the fridge and use within a couple of days, or freeze for 1 month.
Nutrition Facts : Calories 200 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
BASIC FRESH PASTA DOUGH
Fresh pasta isn't something to master in one go. It takes time and practice, but it yields dividends. This particular recipe is vastly versatile. It can be made into whole grain pasta, by swapping in 1 cup sifted whole wheat, spelt or farro flour in place of 1 cup all-purpose or 00 flour. Add more egg yolks or water as needed and rest the dough for 1 hour. Or try a green pasta, as in this ravioli verdi: Steam or sauté 6 ounces baby spinach (about 6 cups) until just wilted. Spread it out on a parchment-lined baking sheet, and, when cool, squeeze water out thoroughly, a handful at a time, then chop roughly. Purée with 2 eggs and 1 egg yolk, then use this mixture in place of eggs in the recipe. Or, for something a little different, make an herbed pasta, like this pappardelle, by stirring in 1/2 cup finely chopped parsley, chives, chervil, tarragon, or basil in any combination to the eggs before adding to the flour in the main recipe.
Provided by Samin Nosrat
Categories dinner, lunch, pastas, main course
Time 45m
Yield 4 to 6 servings for cut pasta, 6 to 8 servings for stuffed pasta
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 4 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 28 milligrams, Sugar 0 grams, TransFat 0 grams
HOMEMADE PASTA SHEETS
The title says it all... :-) Use with your recipe of choice or my "Spinach and Cheese Ravioli with Fresh Tomato Sauce"
Provided by SmHerndon
Categories European
Time 4h30m
Yield 6 Sheets
Number Of Ingredients 4
Steps:
- Place flour in center of table, make a well. Beat eggs thoroughly, add oil and salt.
- Place in center of well. Fold in flour and knead into a ball - Add 1 tablespoon of cold water if dough seems to dry. Refrigerate for at least 4 hours before rolling out.
- Using pasta machine, roll out the pasta on the thinnest setting, cutting it into 6 sheets.
Nutrition Facts : Calories 255.7, Fat 2.8, SaturatedFat 0.7, Cholesterol 62, Sodium 118.7, Carbohydrate 47.8, Fiber 1.7, Sugar 0.3, Protein 8.3
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.
FRESH PASTA SHEETS
Categories Food Processor Pasta Maker Pasta Side Vegetarian Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 pound
Number Of Ingredients 6
Steps:
- To make dough in a processor:
- Blend flour, eggs, salt, and 2 tablespoons water in a food processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered with an inverted bowl, 1 hour to let the gluten relax and make rolling easier.
- To make dough by hand:
- Mound flour on a work surface, preferably wooden, and make a well in center. Add eggs, salt, and 2 tablespoons water to well. With a fork, gently beat eggs and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough, adding more water drop by drop if dough is too dry (dough should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover with an inverted bowl and let stand 1 hour to let the gluten relax and make rolling easier.
- Roll pasta:
- Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting.
- Lightly dust 1 rectangle with flour and feed through rollers. (Keep remaining rectangles under bowl.) Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 more times, folding it in half each time and feeding folded end through. Dust with flour if necessary to prevent sticking. Turn dial to next (narrower) setting and feed dough through rollers without folding. Continue to feed dough through rollers once at each setting, without folding, until you reach narrowest setting. Dough will be a smooth sheet (about 36 inches long and 4 inches wide). Cut sheet crosswise in half. Lay sheets of dough on lightly floured baking sheets to dry until leathery but still pliable, about 15 minutes. (Alternatively, lightly dust pasta sheets with flour and hang over the backs of straight-backed chairs to dry.) Roll out remaining pieces of dough in same manner.
HANDMADE LASAGNA SHEETS
There's nothing quite like lasagna made with thin, silky sheets of fresh pasta. The noodles absorb the sauces as the dish bakes, and everything separate becomes one. Each bite will melt in your mouth. When rolling out the dough, sprinkle generously with flour to prevent sticking. And if you can't cook the pasta right away, make sure to spread flour abundantly between each sheet because the longer it sits, the more it will threaten to stick back together. If after assembling the lasagna you are left with uncooked sheets of pasta, cut them into noodles, toss with flour, and freeze on a baking sheet in a single layer before transferring into a freezer bag. Freeze for up to a month, and to cook, just drop into boiling, salted water.
Provided by Samin Nosrat
Categories dinner, noodles, pastas, project, main course
Time 1h30m
Yield About 20 (13-inch-long) pasta sheets (1 3/4 pounds)
Number Of Ingredients 3
Steps:
- Mound the flour in the center of a large mixing bowl. Dig a well in the center of the mound and add the whole eggs and 5 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 the flour is incorporated.
- Use your fingers to continue to mix the dough. Press any loose bits of flour into the 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 and transfer it to a lightly floured surface. Knead the dough by hand until smooth, elastic and uniform in color, 4 to 5 minutes. Wrap the dough in plastic and set aside at room temperature for at least 30 minutes (or up to 4 hours).
- Line a baking sheet with parchment paper and lightly dust with flour. Set aside.
- Cut off a quarter of the dough. Rewrap the larger portion and set aside. Use the heel of your hand to flatten the small piece of dough into an oval approximately the same width as your pasta machine, about 6 inches wide. 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 the next thinner settings. As you roll, lightly sprinkle 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. (On most machines, you won't make it to the thinnest setting.)
- Cut pasta into sheets, about 13 inches long. Dust the sheets lightly with flour, stack on the prepared baking sheet and cover with a clean, lightly dampened kitchen towel. Repeat with remaining dough.
FRESH PASTA SHEETS FOR TORTELLI DI RICOTTA
Use chef Michael White's homemade pasta recipe to make his Tortelli di Ricotta.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Number Of Ingredients 4
Steps:
- Mound flour in center of a large work surface, and make a well in the middle. Beat eggs, olive oil, and salt in a small bowl and pour into well.
- Using a fork, slowly incorporate flour, beginning with outer rim of well. When flour is incorporated, gather dough together to form a rounded mass. Lightly flour work surface and hands, and begin kneading dough with the palms of your hands until no longer wet and sticky.
- Lightly flour work surface; knead dough until smooth and elastic, 3 to 5 minutes. Continue kneading 4 minutes more, dusting work surface and hands with flour as necessary. Divide dough in half and flatten each half into a small rectangle. Cover with plastic wrap and let stand at room temperature.
- Set the rollers of a hand-cranked or electric pasta machine at their widest opening. Working with one piece of dough at a time, run dough once through the machine. Remove and lightly dust with flour. Fold the dough in thirds, like a book, pressing down with your fingers, and run through the machine again. Repeat this step at least two more times, dusting lightly with flour if needed, until the dough is smooth and elastic.
- Now change the rollers of the pasta machine to the next decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting. Cut the pasta strip into 18-inch sheets. Cover with a clean kitchen towel and let stand for 30 minutes. Repeat process with remaining piece of dough.
- Run each sheet of pasta through the narrowest setting of the pasta machine two more times each. Keep covered until ready to use.
FRESH EGG PASTA SHEETS
These pasta sheets are used to make our Winter Herb and Ricotta Cannelloni.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 14 sheets 4 by 6 inches
Number Of Ingredients 5
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.
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- In a food processor, pulse the flour and salt to blend. With the machine on, add the eggs, one at a time, and the water. Process until the dough forms a ball. Transfer the dough to a work surface and knead into a smooth ball. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.
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- With a moistened finger, make 18 dots of water on the left half of each pasta sheet randomly or in rows; they should be 2 inches apart. Set a parsley leaf on each dot and press down lightly. Fold the other half of the pasta sheet over to cover the parsley leaves. Run the folded sheet through the pasta machine on the next-to-thinnest setting. You may need to cut the pasta dough in half, partway through rolling out.
- Cut the parsley-flecked sheets into 8-by-6-inch rectangles of dough. Repeat with the second piece of dough and the remaining parsley leaves.
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