Jamieoliverspastadough Recipes

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.

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.

AIOLI

Steps:

• Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice.

OLD-FASHIONED SWEET SHORTCRUST PASTRY

Steps:

• Sift the flour from a height onto a clean work surface and sift the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavors, so mix in your lemon zest. Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least half an hour.

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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PAPPA AL POMODORO ALLA JAMIE OLIVER

Steps:

• Preheat oven to 180C/350°F.
• Prick cherry tomatoes, toss with one sliced clove of garlic and a quarter of the basil leaves.
• Drizzle with oil, sprinkle with salt and pepper, put in a roasting tray and cook for 20 minutes.
• Heat more olive oil in a large pot, add remaining garlic and basil stalks, stir and gently fry for a minute until softened.
• Add tinned tomatoes, fill tin with water, add that.
• Break tomatoes up with spoon, boil, then simmer for 15 minutes.
• Tear the bread into thumb sized pieces and add to pot, mix well, season to taste.
• Tear in the basil leaves and let soup sit on low heat for ten minutes.
• Remove roasted romatoes from tray and pour them into soup with their juices, basil, and oil from the tray.
• Stir soup, it should be a thick, silky, porridge-like texture (adjust with water if necessary.
• Remove from heat, add 6-7 tbsp olive oil.
• Serve with a little extra basil torn over the top.

JAMIE OLIVER'S PIZZA DOUGH

Steps:

• Place flour and salt in the bowl of a food processor and pulse to combine. Add 2 1/2 cups lukewarm water, yeast, sugar, and olive oil. Process until a dough has formed.
• Dust a large bowl with flour and transfer dough in bowl. Sprinkle flour on top of dough and cover with a damp towel. Let stand in a warm place until doubled in size, about 1 hour.
• Punch down dough and turn out onto a lightly floured work surface. Use immediately, or wrap dough in plastic wrap and keep refrigerated until ready to use.