Jamie Olivers Pasta Dough Recipes

A BASIC RECIPE FOR FRESH EGG PASTA

Steps:

• Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth.
• Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.
• Knead the pieces of dough together - with a bit of work and some love and attention they'll all bind together to give you one big, smooth lump of dough!
• Once you've made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente. There's no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It's quite hard work, and after a few minutes it's easy to see why the average Italian grandmother has arms like Frank Bruno! You'll know when to stop - it's when your pasta starts to feel smooth and silky instead of rough and floury.
• Wrap the dough in clingfilm and put it in the fridge to rest for at least 30 minutes - make sure the clingfilm covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).
• How to roll your pasta: first of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!
• If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids' homework and stuff like that, shift all this out of the way for the time being. It won't take a minute, and starting with a clear space to work in will make things much easier, I promise.
• Dust your work surface with some Tipo 00 flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all.
• Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!
• Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through.
• When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out.
• Whether you're rolling by hand or by machine you'll need to know when to stop. If you're making pasta like tagliatelle, lasagne or stracchi you'll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.
• Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.

SUPER-QUICK FRESH PASTA

Steps:

• Put the flour in a bowl, then gradually mix in just enough water to bring it together into a ball of dough (if it's sticky, add a little extra flour).
• Knead for just a couple of minutes, or until smooth and shiny.
• On a flour-dusted surface, use a rolling pin to roll out the pasta to about 2mm thick.
• Dust it well with flour, then loosely roll it up. Use a sharp knife to slice it ½cm thick, then toss it with your hands to separate the strands.
• Cook in boiling salted water for 2 minutes, then drain and toss with your chosen sauce.

BASIC RECIPE FOR FRESH EGG PASTA DOUGH

Steps:

• Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it.
• Using a fork, beat the eggs until smooth. Mix together with the flour as much as possible so it's not too sticky.
• Flour each hand and begin to knead. This is the bit where you can let all your emotions out, so go for it! What you want to end up with is a nice piece of smooth, silky, elastic dough.
• Cover it with clingfilm and leave it to rest for about half an hour in the fridge before rolling and shaping it.

PIZZA DOUGH

Steps:

• This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It's best made with Italian Tipo "00" flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian markets and good supermarkets. If using white bread flour instead, make sure it's a strong one that's high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of color and flavor if you like.
• Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
• Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
• Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.
• Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.
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JAMIE OLIVER'S PASTA FRESH PASTA DOUGH

Steps:

• Place the flour on a clean surface. Make a well in the center and add the eggs and yolks. Use a fork to break up the eggs, then start bringing in the flour. Stir with the fork until you have a dough which is easily workable with your hands. Knead well until it becomes smooth, silky and elastic and the surface is clean. Wrap the dough in cling film and let it rest in the fridge for a while. When you are ready to shape the pasta, break the dough into four pieces. Take one ball at a time, flatten it with your hand and run it through the thickest setting on your pasta machine. Fold in half and repeat this several times. Start narrowing down the settings, dusting the dough with flour each time you run it through, stop when the sheet is 1-2mm thick. (You can also use a rolling pin, but it will take longer than if you have a pasta machine.) When you have a thin sheet, shape as desired. To cook, drop the pasta into boiling water and cook just until al dente--no more than five minutes and possibly as little as two minutes depending on the thickness of the pasta. Store any extra in the fridge for up to half a day or you can dry it and store in airtight containers.

JAMIE OLIVER'S PASTA DOUGH

Steps:

• Place the flour on a clean surface.
• Make a well in the centre and add the eggs and yolks.
• Use a fork to break up the eggs, then start bringing in the flour.
• Stir with the fork until you have a dough which is easily workable with your hands.
• Knead well until it becomes smooth, silky and elastic and the surface is clean.
• Wrap the dough in cling film and let it rest in the fridge for a while.
• When you are ready to shape the pasta, break the dough into four pieces.
• Take one ball at a time, flatten it with your hand and run it through the thickest setting on your pasta machine.
• Fold in half and repeat this several times.
• Start narrowing down the settings, dusting the dough with flour each time you run it through, stopping when the sheet is 1-2mm thick.
• You can also use a rolling pin but it will take longer than if you have a pasta machine.
• When you have a thin sheet, shape as desired.
• To cook, drop the pasta into boiling water and cook just until al dente-- no more than five minutes and perhaps as little as two minutes, depending on the thickness of the pasta.
• Store any extra in the fridge for up to half a day or you can dry it and store in airtight containers.

JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU

Steps:

• Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
• Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 1/2 hours.
• Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
• Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
• To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.