BASIC PASTA
An easy recipe and simple to double or triple, depending on amount needed. Hope you enjoy!
Provided by Pat
Categories World Cuisine Recipes European Italian
Yield 3
Number Of Ingredients 4
Steps:
- In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
- On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 31.9 g, Cholesterol 62 mg, Fat 2.1 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 0.6 g, Sodium 412 mg, Sugar 0.2 g
CHEF ANNE'S ALL-PURPOSE PASTA DOUGH
Provided by Anne Burrell
Time 1h45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
- Using a fork beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, dont worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
- When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
- When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
- Roll and cut the pasta into desired shape.
- How smooth and supple!
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
HOW TO MAKE HOMEMADE PASTA
Making homemade pasta in Italy is an ancient art: from the fresh pasta sheet you get tagliolini or tagliatelle, ravioli or tortellini and the everlasting lasagna. It does not take long to make a good fresh homemade pasta: 15-20 minutes for a nice smooth and elastic dough, 30 minutes of rest, 15 minutes to roll out... in about 1 hour fresh homemade pasta is ready
Provided by Recipes from Italy
Categories pasta recipes
Time 1h
Yield 4
Number Of Ingredients 3
Steps:
- Place the flours on a work surface and create a hole with your hands. For those who are making homemade pasta for the first time we recommend using a bowl because the job will be easier. Split the eggs and put them in a bowl then pour the eggs into the hole.
- With the help of your hands, mix the eggs with the flours, incorporating a little at a time, until everything is combined. Knead the pieces of dough together.
- After ten minutes, make a big ball and wrap it in a cling film. Let it rest for 15/30 minutes.
- Make sure that your pasta maker machine is clamped firmly to a clean surface. Dust your work surface with some durum wheat flour. Take a lump of pasta dough the size of a tennis ball and press it out flat with the palms of your hands. Roll the lump of pasta dough through the widest setting of your pasta machine. Remember to dust the pasta dough with durum wheat flour if you feel it's becoming sticky.
- Fold the pasta dough in half and then again in half.
- Roll again the sheet of pasta dough through the widest setting of the pasta machine. Repeat the process for 3/4 times. You have to work the dough till it's smoother. Finally, you can start to roll the dough through all the remaining settings of your pasta machine, from the widest to the narrowest.
- So now you have long strips of fresh pasta dough that you can use for different types of pasta, like tagliatelle, tagliolini or lasagna.
Nutrition Facts : ServingSize 100 g, Calories 288 cal
EVAN FUNKE'S HANDMADE TAGLIATELLE PASTA
Evan Funke, a pasta maker and the author of the cookbook "American Sfoglino," developed an exacting recipe for handmade tagliatelle that practically guarantees success for ambitious home cooks. It takes time to achieve the proper balance between elasticity and extensibility in the dough. If it is too elastic, it won't stretch to the desired thinness, but if it is too stretchy, it is too hydrated and won't maintain its shape. Keep at it: The more often you make it, the better it will be. If you find the dough springing back after you roll it out, it may need more time to rest, so let it sit at room temperature for 30 minutes before resuming, or refrigerate it for up to 24 hours. Because the dough is the result of just two ingredients - flour and eggs - use the freshest eggs you can find.
Provided by Alexa Weibel
Categories dinner, lunch, pastas, project, main course, side dish
Time 1h30m
Yield 1 1/2 pounds pasta (4 to 6 servings)
Number Of Ingredients 2
Steps:
- Sift the flour onto your work surface and make an 8-inch-wide well in the center. (You should be able to see the work surface in the middle, and the well's walls should be high enough to contain the eggs.)
- Beat the eggs in a medium bowl, then pour the eggs into the well. Working from the interior edge of the well, use a fork to incorporate the flour into the eggs, flicking about 1 teaspoon of flour mixture onto the eggs at a time and whisking to combine. Continue incorporating the flour, flicking then whisking, until you've integrated almost half the flour and the dough is the consistency of pancake batter.
- Using a bench scraper, scrape any remaining flour from the work surface onto the dough. Working in a clockwise motion, cut the dough together as if you were making biscuits: Scraping underneath the mixture, lift and fold it over itself and cut into it vertically a few times to help integrate the flour and eggs. Continue working the dough until a shaggy mass forms, 2 to 3 minutes. Knead with your hands until it forms a rough ball.
- Anchoring the portion of the dough closest to you firmly to the surface with one hand, use the heel of the other hand to push the far end of the dough away from you quickly and energetically. Fold it over itself, then continue pushing it away from you using the heels of your palms. Rotate the dough a quarter turn and repeat the kneading, pushing the dough away then folding the furthest portion back over itself and rotating until the dough is a compact, slightly tacky mass, 3 to 5 minutes.
- Using the bench scraper, scrape any dry bits of dough from your work surface and discard. Wash - but do not dry - your hands and continue kneading the dough by pressing it against the work surface and away from you using the heels of your palms and folding it over itself until it is relatively smooth, with a slightly dimpled texture, an indication of gluten formation, 3 to 5 minutes more.
- Wrap the dough tightly in plastic wrap, smoothing out any air pockets between the plastic wrap and the dough. Set aside to rest at room temperature for 15 minutes.
- Unwrap the dough and halve it crosswise using a sharp knife. On a lightly floured surface, knead one piece of dough energetically with both hands, pushing the dough against the surface and away from you, folding it over itself then rotating the dough clockwise by 1- to 2-inch increments, like the hour markings on a clock. If the dough feels too dry, spray it and your hands with water, a little at a time every few rounds, until it loses its dryness. (A spray bottle will best distribute the liquid evenly, but you could also dip your hands into a bowl of water.) If you are closing the round ball and find that it is not sealing, spray that with a touch of water to help it along. Continue kneading until the dough is soft and smooth all the way around, lightens in color and becomes firmer, 3 to 5 minutes.
- Wrap the dough tightly in plastic wrap, eliminating any air pockets between the plastic wrap and the dough. Repeat the kneading process with the second piece of dough. Let the dough balls rest at room temperature for 2 to 3 hours (or up to 48 hours in the refrigerator) before rolling them out to make fresh pasta. (Do not freeze the dough.) If you've refrigerated your dough, make sure to let it first come back down to room temperature for at least 30 minutes before removing it from its plastic wrap and rolling it out.
- On a lightly floured work surface, flatten the dough ball with your palm to form a uniformly thick disk that is about 6 inches wide. Using a rolling pin positioned at the center of the dough, roll the rolling pin away from you with firm, even pressure, stretching the dough into a half oval. Lift the pin and bring it back to the center and roll the rolling pin toward you, creating a full oval. Rotate 90 degrees and repeat until the pasta dough is a rounded square that is at least 20 inches wide - the wider the better, as it'll result in a thinner, more delicate pasta. (Evan Funke recommends rolling out the dough until it is the thickness of 4 stacked pieces of paper, but do the best you can.) Cure the pasta dough by letting it sit out on your work surface until dry to the touch, 7 to 10 minutes. Flip the pasta dough and dry the other side, another 7 to 10 minutes. While flattened pasta dough is curing, roll out the other ball of dough. Once both doughs have been rolled out and cured, fold each pasta dough in half, press gently along the crease, and unfold. Using a sharp knife, cut the pasta in half along the crease.
- Position the half-moon-shaped pieces of dough with the round ends closest to you and the cut ends facing away from you. Starting at the round edge, fold the pasta away from you in 3-inch increments until you have a loose roll.
- Beginning at the end of one roll, using a sharp knife, square off the edges at the left and right, discarding the uneven strip at both ends, and cut each pasta roll crosswise into 1/4-inch-thick strips. Using one hand, grasp 6 to 8 pasta strands in the middle. Lift them off the work surface and shake to unfurl. Place the strands on a clean work surface or large sheet pan in a horizontal orientation, then gently tug them in the center to form into a U-shape. Repeat with the remaining dough strands. Cook right away or refrigerate for up to 24 hours in a high-sided container lined with paper towels and loosely covered.
- To dry your tagliatelle in the traditional way, shape them into nests: Gather 20 to 25 strands, grasping them from the middle, and lift them off the work surface. With your other hand, grab the dangling ends closest to that hand. (You're grabbing the cluster of pasta by one end.) Release your other hand and allow the strands to dangle over the top of your fingers. Loosely wrap the strands up and over your hand until they are completely wrapped. Lower the nest onto the work surface and release. Repeat with the remaining strands.
- When you're ready to cook the fresh or dried pasta, simply drop it into boiling salted water and cook until tender and starting to float, 1 to 4 minutes, depending on how thinly you have rolled out your dough.
More about "homemade flour pasta recipe 455"
HOMEMADE PASTA RECIPE | THE PRAIRIE HOMESTEAD
From theprairiehomestead.com
4.8/5 (56)Category Main Dish
HOMEMADE PASTA DOUGH RECIPE - CHEF BILLY PARISI
From billyparisi.com
FRESH PASTA | RICARDO
From ricardocuisine.com
SIMPLE PASTA DOUGH - HALF BAKED HARVEST
From halfbakedharvest.com
HOW TO MAKE FRESH PASTA - DAVID LEBOVITZ
From davidlebovitz.com
HOW TO MAKE HOMEMADE PASTA FROM SCRATCH - PRACTICAL …
From practicalselfreliance.com
4.5/5 (6)Estimated Reading Time 7 minsServings 1Total Time 30 mins
HOMEMADE PASTA - DAMN DELICIOUS
From damndelicious.net
5/5 (7)Category Pasta
HOMEMADE PASTA - THE COOKIE ROOKIE®
From thecookierookie.com
HOW TO MAKE HOMEMADE PASTA DOUGH - FORK IN THE KITCHEN
From forkinthekitchen.com
CASSAVA FLOUR FRESH PASTA (PALEO, NUT FREE) - CRAZY FOR YUCA
From crazyforyuca.com
HOW TO MAKE PASTA NOODLES WITH THIS FOOLPROOF RECIPE
From jenaroundtheworld.com
HOMEMADE PASTA RECIPE - THE FROZEN BISCUIT
From thefrozenbiscuit.com
HOMEMADE PASTA - GIMME SOME OVEN
From gimmesomeoven.com
HOMEMADE FETTUCCINE PASTA RECIPE - JOE'S HEALTHY MEALS
From joeshealthymeals.com
FOOD PROCESSOR PASTA DOUGH - PINCH AND SWIRL
From pinchandswirl.com
FRESH HOMEMADE PASTA - SERVED FROM SCRATCH
From servedfromscratch.com
HOMEMADE PASTA - KING ARTHUR BAKING
From kingarthurbaking.com
21 HOMEMADE ITALIAN PASTA RECIPE 00 FLOUR - SELECTED RECIPES
From selectedrecipe.com
BEST FLOUR FOR PASTA | BEGINNER'S GUIDE - FABULOUS PASTA
From fabulouspasta.com
FRESH PASTA RECIPE - ANITA'S ORGANIC MILL
From anitasorganic.com
SEVEN-YOLK PASTA DOUGH – SMITTEN KITCHEN
From smittenkitchen.com
HOW TO MAKE WHOLE-GRAIN PASTA FROM SCRATCH - FINECOOKING
From finecooking.com
HOMEMADE LASAGNE PASTA SHEETS (LASAGNA) - THE PASTA PROJECT
From the-pasta-project.com
EASY HOMEMADE PASTA - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
HOMEMADE PASTA DOUGH - CENTRAL MILLING
From centralmilling.com
EASY 2 INGREDIENT HAND CUT HOMEMADE PASTA WITHOUT MACHINE
From pantsdownapronson.com
HOMEMADE PASTA DOUGH - HOW TO STEP BY STEP - INSIDE …
From insidetherustickitchen.com
EASY 4-INGREDIENT COLORFUL HOMEMADE PASTA—NO PASTA
From gardenbetty.com
PASTA IN THE SOUTHERN ITALIAN TRADITION: FLOUR & WATER, ROLLED BY …
From thecookscook.com
EASY FRESH HOMEMADE PASTA RECIPE ~ COOKS WITH COCKTAILS
From cookswithcocktails.com
HOMEMADE PASTA RECIPE (FETTUCCINE, LINGUINI, SPAGHETTI ... - SIP …
From sipbitego.com
HOW TO MAKE ITALIAN PASTA FROM SCRATCH - CULTURED TABLE
From culturedtable.com
BASIC PASTA DOUGH - SILVIA BALDINI
From silviabaldini.com
HOMEMADE VEGAN PASTA - VEGANOSITY
From veganosity.com
WHAT'S THE BEST FLOUR FOR MAKING PASTA? - THE SPRUCE EATS
From thespruceeats.com
PASTA RECIPES - MATTHEWS COTSWOLD FLOUR
From cotswoldflour.com
GOLDEN DURUM PASTA | KING ARTHUR BAKING
From kingarthurbaking.com
HOMEMADE ALMOND FLOUR PASTA RECIPES - FOOD NEWS
From foodnewsnews.com
HOMEMADE PASTA NOODLES {JUST 4 INGREDIENTS!} | LIFE MADE SIMPLE
From lifemadesimplebakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love