Perfect Homemade Pasta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRESH PASTA



Fresh pasta image

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

300g '00' pasta flour, plus extra for dusting
2 eggs and 4 yolks, lightly beaten
semolina flour, for dusting

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

PERFECT HOMEMADE PASTA OR SPAGHETTI FOR KITCHENAID MIXERS



Perfect Homemade Pasta or Spaghetti for Kitchenaid Mixers image

Per the internet site where the recipe was posted, this recipe is from Chef Andrea Apuzzo of Andrea's Restaurant in New Orleans. My sweet hubby gave me a Kitchenaid Mixer for Christmas, and I recently bought the Pasta Roller & Cutter attachments for it. I have tried many, MANY homemade pasta recipes and FINALLY found one that was PERFECT! I made it last night for the first time and it made 1.5 pounds of pasta (commercially packaged pasta is normally 1 pound). I cut it really thin for spaghetti, and I'm going to use it for everything now. Can't wait to try making homemade ravioli, using this recipe. Prep time includes "rest" period for dough & 10 minutes of drying time. Cooking time includes 10 minutes to bring water to a boil.

Provided by Neeney

Categories     European

Time 2h15m

Yield 1 1/2 pounds fresh pasta, 8 serving(s)

Number Of Ingredients 6

2 cups semolina flour
2 cups all-purpose flour (I prefer bread flour for higher gluten)
2 large eggs, well beaten
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 cup cold water

Steps:

  • Combine the semolina flour, all purpose flour, and salt in a large bowl. Using a fork, mix these ingredients together, then using a sifter, sift into another bowl. Set aside.
  • In a separate bowl, combine the eggs & beat well with a fork.
  • Add extra-virgin olive oil to the eggs and mix with a fork.
  • Add the cold water to the egg & olive oil mixture, and mix with a fork.
  • Pour the liquid ingredients into your mixer bowl and attach the flat beater.
  • Add half of the sifted flour mixture, turn to speed 2 and mix 20 seconds. Add the rest of the sifted flour mixture and mix an additional 20 seconds.
  • Exchange flat beater for the dough hook. Turn to speed 2 and knead for 2 to 3 minutes, until a dough ball is formed.
  • Remove dough from bowl and hand-knead for 2 to 3 minutes. NOTE: Good pasta dough should be elastic and pliable, but FIRM (not soft like bread dough). It should not stick to your fingers or fall apart. To test for the correct consistency, pinch a small amount of dough together after kneading for 2 to 3 minutes -- if the dough stays together without sticking to your fingers or falling apart, it should work well. If too soft, add more flour by dusting the top of the dough and knead some more, continuing to dust the dough with flour until achieving the right consistency. If too dry, wet your hands and knead some more, continuing to wet your hands a little at a time & knead until the right consistency. (Achieving the right consistency isn't hard at all -- I got it just right the very first time I tried this recipe).
  • Wrap dough in plastic wrap and put in the refrigerator for a minimum of 1 hour (this step is important).
  • Remove dough from refrigerator and let it rest for 15 minutes. Using your hands, roll dough into a log, about 12 inches long.
  • Cut log into 8 slices, then flatten each piece slightly. Spread slices out so they aren't touching and cover with plastic wrap.
  • Using the widest setting (1 on the Kitchenaid), turn mixer to speed 2 and taking one piece of the flattened dough, feed through rollers. Fold dough in half & roll again. Repeat 3 more times, lightly dusting the sheet of pasta in between each rolling if it feels the slightest bit sticky.
  • Move adjustment knob to setting 2 and feed the dough sheet through the rollers once.
  • Move adjustment knob to setting 3 and feed the dough sheet through the rollers once.
  • Continue to increase roller setting until desired dough thickness is reached: 3 for Thick "kluski" type egg noodles; 4 for standard egg noodles; 4 or 5 for lasagna noodles, fettuccine, spaghetti, and ravioli; 6 or 7 for tortellini, thin fettuccine, and linguine fini; 7 or 8 for VERY thin "angel-hair" type pasta/capellini or VERY fine linguine.
  • Separate sheets once desired thickness is achieved with a thin towel or piece of plastic wrap dusted with flour, so the dough doesn't dry out too much.
  • To cut the noodles, exchange the Pasta Roller Sheet attachment for the cutter attachment of choice, either the fettucine cutter for wider noodles or the spaghetti cutter for spaghetti or linguine. Run each sheet through the cutter. NOTE: Each sheet can be cut in half or thirds before putting through the cutter to prevent "too long" of strips. I prefer to use the longer sheets, rather than cutting them in half or thirds, as this reduces the time it takes to cut each sheet & hang to dry.
  • After cutting each sheet, hang to dry on a pasta rack. Dry for a minimum of 10 minutes. If you don't have a pasta rack, plastic hangers work great! IMPORTANT: Flour the pasta rack or the plastic hangers before placing pasta on them. ALSO, separate the strips of pasta as best you can, so they aren't touching. This way they won't dry sticking together. If you want to dry the pasta for later use, dry for several hours and then store in airtight plastic bags (i.e. Ziploc Freezer or Storage Bags).
  • When ready to cook, boil your water and add salt. For the 1.5 pounds of pasta, I use 2 teaspoons of salt. Oil in the water is not necessary.
  • Fresh pasta will cook faster than commercially bought pasta -- about 4 to 5 minutes in vigorously boiling water for el dente.

Nutrition Facts : Calories 296.8, Fat 3.6, SaturatedFat 0.7, Cholesterol 46.5, Sodium 165.1, Carbohydrate 54.3, Fiber 2.5, Sugar 0.1, Protein 10.1

HOW TO MAKE HANDMADE PASTA RECIPE BY TASTY



How To Make Handmade Pasta Recipe by Tasty image

Making fresh, homemade pasta dough doesn't have to be tedious! All you need is some flour, eggs, and a tiny bit of arm strength as you knead it all together - no food processor or fancy stand-mixer required. And once your noodles are ready, all it takes is 2-3 minutes of cooking before you can add your sauce, sprinkle your cheese, and open that wine.

Provided by Jody Duits

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

2 cups all-purpose flour, plus more for dusting
1 pinch kosher salt
2 large eggs
6 large egg yolks
1 tablespoon extra virgin olive oil
2 cups '00' grade pasta flour, plus more for dusting
1 pinch kosher salt
3 large eggs
5 large egg yolks
1 tablespoon extra virgin olive oil
1 cup semolina flour
1 cup all-purpose flour, or '00' flour
1 pinch kosher salt
2 large eggs
6 large egg yolks
1 tablespoon extra virgin olive oil

Steps:

  • On a clean, sturdy work surface, turn out your chosen flour(s) and salt and make a large well in the middle with your hands.
  • Whisk the eggs, egg yolks, and olive oil together in a medium bowl until combined, then pour the mixture into the well.
  • Using the same fork, whisk the eggs, slowly incorporating more and more flour into the eggs by moving your fork along the edges of the well.
  • Once almost all of the flour is incorporated, start bringing the dough together with your hands. (The dough should be malleable, but not sticky--add more flour if the dough is sticking too much to your hands or the surface. Alternatively, if it's too dry and tough, whisk another egg with 1 tablespoon of water and use your hand to sprinkle some of the mixture over the dough, continuing to do so until the dough is easier to knead.)
  • Knead the dough for 7-10 minutes, until the dough is smooth and elastic. When you poke the dough, it should spring back.
  • Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes to an hour, or until the dough does not spring back when poked.
  • Unwrap the dough and cut into 8 equal pieces so that it's easier to work with. Take 1 piece and wrap the rest in the plastic wrap so that they don't dry out.
  • Lightly flour your work surface, and begin rolling out the piece of dough into one long piece. Then, fold the top third down, and the bottom third over that, like a letter. Rotate the dough 90˚ and roll the piece back into a long shape. This helps form a more even rectangular shape and makes the dough a little bit easier to work with.
  • Continue rolling out the dough until it is very thin. When you lift the dough, you should be able to see your hands through it.
  • Fold the top and bottom of the rectangle to meet in the middle, then fold over again--this will make the dough easier to cut. Cut the dough to your ideal shape. Loosen or unravel the cut dough immediately, so it doesn't stick, sprinkle with a bit of extra flour, or semolina, if using. Let the pasta sit out for about 30 minutes to dry out slightly.
  • Bring a large pot of heavily salted water to a boil. Add the pasta and stir to ensure it doesn't clump. Cook for 2-3 minutes, or 30 seconds to 1 minute after the pasta comes to the surface (fresh pasta will cook much faster than dried pasta!)
  • Take out a noodle and taste for doneness. Once cooked to your liking, remove the pasta from the water, being sure to save at least 1 cup (240 ML) of the pasta cooking water.
  • Add the cooked pasta into your preferred sauce and stir to coat, adding some of the reserved pasta water if needed to add a bit of body and silkiness to the sauce.
  • Enjoy!

Nutrition Facts : Calories 1401 calories, Carbohydrate 163 grams, Fat 48 grams, Fiber 6 grams, Protein 69 grams, Sugar 2 grams

PERFECT PASTA DOUGH



Perfect Pasta Dough image

After not making pasta for 15 years, I have made it three times in the past week and this, my final attempt was the best and rolled perfectly for linguine. Posting so I remember the next time I make pasta......probably tomorrow! I used a mixer to assemble the ingredients, and a hand crank pasta machine to roll and cut the pasta.

Provided by Cook4_6

Categories     Healthy

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6

3/4 cup semolina flour
1 cup all-purpose flour
2 large eggs, room temp
1 tablespoon olive oil
1 teaspoon salt
3 tablespoons water

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.

Nutrition Facts : Calories 194.7, Fat 4.3, SaturatedFat 0.9, Cholesterol 62, Sodium 412.1, Carbohydrate 31.2, Fiber 1.4, Sugar 0.1, Protein 6.9

More about "perfect homemade pasta recipes"

HOW TO MAKE PASTA - THE INGREDIENTS & INSTRUCTIONS
how-to-make-pasta-the-ingredients-instructions image

From thespruceeats.com
  • What You Need. Making your own pasta from scratch is very satisfying and surprisingly easy. It will certainly impress your family and dinner guests, and although time-consuming, making it means that you will have trouble going back to store-bought dry pasta.
  • Mix the Ingredients. Using a fork, gently incorporate the flour into the egg mixture a little at a time. Once you have incorporated all of the flour together with the egg using a fork, switch to a bench knife or bench scraper if you have one, or use your fingertips to really blend the mixture together.
  • Form a Dough Ball. After the wet and dry ingredients have been well combined using the dough knife, bring the mixture together with your hands to form a ball.
  • Knead the Dough. Once you have a dough that is easy to handle, doesn't stick to your hands, and keeps its shape when formed into a ball, knead the pasta dough as you would with bread dough.
  • Form Into Balls. Using the bench knife, cut the dough into 3 equal sections. Alternatively, you can weigh your dough and divide it into 3 equals parts.
  • Roll the Pasta. A pasta machine is best for rolling and cutting the dough. Although expensive, these machines cut the rolling and cutting time in a third, and are convenient because they give you many options depending on your preferences.
  • Roll the Dough Again. After the dough has completely passed through the pasta machine, turn the slot down to the next smallest setting and pass the dough through the slot.
  • Cut the Dough Into Pasta. Most pasta machines come with an adapter that cuts the dough. You may wish to cut your dough in half to make it easier to handle.
  • Dry the Pasta. Immediately after cutting the dough, hang the pasta on a dowel or other object like a clean clothes drying rack. Alternatively, lay the pasta flat on a towel, and use some semolina to keep it separate.
  • Using a Rolling Pin. If you're using a rolling pin: Flatten one of the dough balls and start using the rolling pin to shape it into a long rectangle. Use your arm strength to press firmly while pushing away from you with the rolling pin.


42 PERFECT PASTA RECIPES YOU'LL WANT TO MAKE FOR DINNER
42-perfect-pasta-recipes-youll-want-to-make-for-dinner image
2020-08-31 Get the recipe. This dish couldn't be easier: As your pasta boils, you'll cook the soppressata until crisp, then add the garlic and red pepper. Stir …
From realsimple.com
Estimated Reading Time 8 mins


HOW TO MAKE HOMEMADE PASTA | ALLRECIPES
how-to-make-homemade-pasta-allrecipes image
2020-07-29 To make fettuccine noodles, cut the sheets about every 12 inches. Attach the fettuccini noodle cutter (it has approximately 1/4-inch slats) to the pasta machine and dust it with flour while spinning the rollers. Feed one end …
From allrecipes.com


HOMEMADE PASTA RECIPES | ALLRECIPES
homemade-pasta-recipes-allrecipes image
Nothing beats fresh pasta, and this simple semolina and egg recipe is the best thing ever. You can use this recipe to make any style of pasta you like, from fettucine to ravioli to lasagna. Semolina is a special variety of wheat flour …
From allrecipes.com


65 BEST PASTA RECIPES - EASY PASTA DINNER IDEAS - DELISH
2021-10-05 Lucy Schaeffer. 2 of 65. Garlicky Roasted Cauliflower Pasta. Roasted garlic gets mashed into a paste to create a light sauce for the pasta that adds a …
From delish.com


GIADA DE LAURENTIIS' 4-INGREDIENT "PERFECT PASTA" RECIPE IS TOO …
2022-01-26 Giada shared her measurement-free recipe on TikTok, where commenters were quick to say that the dish "looks amazing." All you'll need to copy this recipe is your favorite short pasta (it looks like Giada used trottolle ), garlic, a lemon and some pantry staples—olive oil, salt and pepper. 69.6K 567 3164. Billions of videos and counting - only ...
From eatingwell.com


45 BEST PASTA RECIPES TO MAKE NOW | FOODIECRUSH.COM
44. The BEST Authentic Pad Thai. This easy pad thai recipe is made with an authentic tamarind pad thai sauce that lushly coats flat rice noodles, shrimp, tofu, and egg. 45. The BEST Tuna Noodle Casserole from Scratch. The best classic tuna noodle casserole starts with a homemade sauce from scratch.
From foodiecrush.com


THIS RAINBOW PASTA SALAD DOESN’T NEED A RECIPE | HERALDNET.COM
2022-05-17 Cook your favorite pasta (Susan recommends Torino rainbow farfalla) until al dente, then rinse in cold water. Transfer the pasta into your favorite salad bowl and add your choice of cooked meats ...
From heraldnet.com


HOMEMADE PASTA - THE PIONEER WOMAN
2009-05-22 Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary. Let the dough rest for a little while before rolling it out.
From thepioneerwoman.com


30 IMPRESSIVE (BUT STILL EASY) PASTA RECIPES | MYRECIPES
2019-09-04 Made with a cheesy Alfredo sauce, bacon, tomatoes, spinach, and a touch of lemon zest for brightness, it gets super crisp and brown on top because it bakes in a sheet pan. Before the pasta goes into the oven, the bacon is cooked on the same sheet pan, for less cleanup, plus added flavor from the drippings. 26 of 30.
From myrecipes.com


HOMEMADE PASTA - RECIPES BY LOVE AND LEMONS
Instructions. Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate.
From loveandlemons.com


85 OF OUR BEST PASTA RECIPES, EVER I TASTE OF HOME
2021-12-22 Thai Beef Stir-Fry. A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. —Janice Fehr, Austin, Manitoba.
From tasteofhome.com


HOW TO MAKE THE PERFECT HOMEMADE PASTA - COOKING THERAPY
Step 4: Cover with plastic wrap and set aside to rest for 30 minutes at room temperature. Step 5: Use a rolling pin to flatten your dough. Fold it horizontally and use your rolling pin to flatten it again. Flatten until it is 1/8 of an inch. Step 6: Make sure your pasta machine is at the widest setting otherwise your pasta dough won’t fit ...
From cooking-therapy.com


PERFECT HOMEMADE PASTA DOUGH RECIPE, VEGAN RECIPES - ERBOLOGY
Make a well in the centre and add the oil. Add the water and aronia shot, a quarter at a time. Mix the liquids with the flour, incorporating a little at a time, until everything is combined. Knead and work the dough for 10 minutes to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it.
From erbology.co


FRESH PASTA | RICARDO
Preparation. Place the flour in a large mixing bowl. Make a well in the centre. Break the eggs into the well and add the oil. With a fork, lightly beat the eggs and oil, gradually mixing them with the flour. When the dough becomes too thick to work with the fork, continue with your fingertips and then your hands. Do not use too much flour.
From ricardocuisine.com


FRESH PASTA | KING ARTHUR BAKING
Instructions. Combine the flour, eggs, and salt in a food processor or mixer, and pulse/mix to make a smooth dough; you may also mix by hand. Knead the dough briefly, wrap it in plastic, and let it rest for 30 minutes. After its rest, run the dough through a pasta machine on its thickest setting. Repeat the process, flouring as necessary, and ...
From kingarthurbaking.com


HOW TO MAKE HOMEMADE PASTA - TASTE OF HOME
2019-03-29 Step 1: Prepare the Ingredients. Valeria Aksakova/Shutterstock. In a small bowl, whisk the first six ingredients. Set aside. On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in …
From tasteofhome.com


ONE POT SPINACH AND SUN-DRIED TOMATO BURRATA PASTA.
1 day ago 1. Drain the oil from the sun-dried tomato jar into a large pot or skillet with sides. Set the tomatoes aside. 2. Set the pot over medium-high heat. Add the bell peppers, shallots, garlic, basil, oregano, dill, chili flakes, salt, and pepper. Cook until the peppers deeply soften and the garlic is fragrant, 5 minutes. Add 4 cups water.
From halfbakedharvest.com


PERFECT HOMEMADE PASTA - STEVEN AND CHRIS - CBC.CA
The secret to perfect homemade pasta? Just ask Chef Jonathan Collins how it's done. Ingredients. 600 (grams) semolina flour, about 3 2/3 cups 6 large egs, or 12 large egg yorks 1 tablespoon extra ...
From cbc.ca


EASY FRESH PASTA RECIPE - DRIVE ME HUNGRY
2019-01-09 Add the eggs, oil, and salt to the center. Start mixing the eggs with a fork while gradually adding more and more flour until it a dough forms into one piece. Transfer the dough onto a floured surface and knead for about 5 minutes until the surface is smooth. Add more all purpose flour if the dough is sticky.
From drivemehungry.com


10 TIPS TO MAKE PERFECT HOMEMADE PASTA | À LA FRENCH FOOD
6. Le coup de main – The dough. Your pasta bands have to be really thin, almost transparent. Because pasta get thicker when cooked, the thinner they are raw, the better texture they will be. Always start to flatter the dough from the middle to the upper part. Roll, roll …
From alafrenchfood.com


THE BEST HOMEMADE PASTA YOU'LL EVER EAT - YOUTUBE
Check us out on Facebook! - facebook.com/buzzfeedtastyCredits: https://www.buzzfeed.com/bfmp/videos/14508MUSICLicensed via Audio NetworkWhen The …
From youtube.com


SIMPLE TWO INGREDIENT HOMEMADE PASTA RECIPE - AN ITALIAN IN MY …
2020-05-01 How to make A Simple Two Ingredient Pasta Recipe. In a large bowl add the flour, make a well in the middle and add the water and salt, mix with a fork to combine. Move the mixture to a flat surface and gently knead for about 3-5 minutes to form a compact dough ball. Cover the dough with a tea towel and let rest 30 minutes.
From anitalianinmykitchen.com


PERFECT HOMEMADE PASTA RECIPE | FETTUCINI | LEMONTREND
2018-10-30 Today I bring you guys, a special post about how to make the perfect homemade pasta. One of the things I enjoy more is to make fresh pasta, I am a big fan of the Italian kitchen, and there is nothing I love the most but to eat pasta. The first reference of pasta is dated to 1154 in Sicily and is typically made from semolina wheat flour, mixed with eggs or just with water. In …
From lemontrend.com


HOW TO MAKE HOMEMADE PASTA - RECIPE & TIPS | SELF PROCLAIMED …
2020-02-08 Homemade pasta can either be made by hand or in a stand mixer. If making by hand: Combine semolina, flour, beaten eggs, water, oil, and salt. Mix to make a stiff dough. Knead 10 minutes by hand. If using a stand mixer, combine semolina, flour, beaten eggs, water, salt and oil in stand mixer bowl. Knead on medium speed with a dough hook.
From selfproclaimedfoodie.com


HOW TO MAKE FRESH PASTA | HOMEMADE PASTA | JAMIE OLIVER
Method. 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 ...
From jamieoliver.com


HOW TO MAKE HOMEMADE PASTA-IT'S EASIER THAN YOU THINK - REAL …
2020-06-02 This may take some wrist stamina as the minutes tick by, but your efforts will be rewarded. Kneading massages gluten, producing deeper pasta tenderness in the end. After kneading, the general wisdom is to rest dough, covered in plastic wrap, for about 20 minutes or longer. Once this time has elapsed, you can start to shape your pasta.
From realsimple.com


10 TIPS TO MAKE PERFECT HOMEMADE PASTA | À LA FRENCH FOOD
10 tips to make perfect homemade pasta. Homemade pasta, some have the chance to learn the traditional techniques at culinary schools and many others, like me, learn at home. They are a little bit intimidating and tricky so, before making the jump, you want to be ready. Internet, books, your grandmother, magazines; you look for tips a little bit everywhere, because every first time …
From alafrenchfood.com


HOMEMADE PASTA RECIPE | THE PRAIRIE HOMESTEAD
2015-02-17 Combine the flour and salt. Make a well in the center of the flour, and add the eggs. Gently begin to mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form. Knead the pasta dough for 8-10 minutes. If the dough is too dry and won’t stick together, add a 1/2 teaspoon of water.
From theprairiehomestead.com


25 PASTA SIDE DISHES FOR THE PERFECT DINNER - INSANELY GOOD
2022-04-21 The wait will be difficult, but it’s worth it. 22. Creamy Beef and Shells. Crumbled beef, creamy sauce, and gooey cheddar cheese nestled in perfectly cooked pasta shells. This pasta is a dream come true! Creamy beef and shells is one of those dishes that’s just so darn good, it’s probably better than the entrée.
From insanelygoodrecipes.com


HOW TO COOK THE PERFECT PASTA | GORDON RAMSAY - YOUTUBE
Top tips on how to how to cook angel hair pasta - with principles that you can apply to cooking any shape. If you have any others, let us know - always keen ...
From youtube.com


HOW TO MAKE PERFECT PASTA | FOOD | THE GUARDIAN
2010-08-26 Large pinch of salt. 3 large eggs and 2 or 3 egg yolks, at room temperature, lightly beaten (if the mixture doesn't come together with 2 yolks, add a …
From theguardian.com


PASTA RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
Pasta recipes (155). Comforting, easy and versatile, pasta is the ultimate crowd-pleaser. Whether it’s a rich, slow-cooked ragù on a cold winter’s day or a bright, fresh-flavoured dish to enjoy in the sun, make the most of this amazing store cupboard (or beautifully homemade) ingredient with our huge selection of perfect pasta recipes.
From jamieoliver.com


25 PERFECT PASTA RECIPES THAT ARE FILLING & DELICIOUS
2019-01-07 9. Easy Spinach Ricotta Pasta. This quick and luxurious Spinach Ricotta Pasta boasts a creamy and garlicky spinach sauce made easy with ricotta cheese. From: budgetbytes.com. 10. Creamy Tuscan Chicken With Spinach and Sun-Dried Tomatoes. Creamy Tuscan chicken with fresh garlic, spinach, and sun-dried tomatoes.
From channygans.com


HOMEMADE PASTA - GIMME SOME OVEN
2019-05-15 Place the flour in a mound on a large cutting board. Then use your fingers or a spoon to create a good-sized well in the middle of the flour mound (kind of like a volcano). Add the eggs in the center of the well. Sprinkle the salt and drizzle the olive oil on top of the eggs. Use a fork to begin whisking the eggs.
From gimmesomeoven.com


THE SCIENCE OF THE BEST FRESH PASTA - SERIOUS EATS
2021-03-07 It's made by mixing semolina flour—a coarse wheat flour—and water. The two are industrially mixed, shaped, and dried at low temperatures for optimal storage. Not only is it more convenient than fresh pasta, but the denser, firmer texture stands up to (and actually requires) longer cooking times.
From seriouseats.com


CHICKEN BACON RANCH PASTA - VALENTINA'S CORNER
2022-05-17 Instructions. Cook the pasta according to package instructions. Drain the pasta, cover to keep warm and set aside. Prepare the recipe for pan-seared chicken breast. Slice the chicken breast into thin strands or pieces and set aside. In a deep skillet, prepare the Alfredo sauce, stir in the ranch powder until combined.
From valentinascorner.com


HOW TO MAKE ITALIAN HOMEMADE PASTA - RECIPES FROM ITALY
2020-11-30 Remember to dust the pasta dough with durum wheat flour if you feel it’s becoming sticky. Step 6) – Fold the pasta dough in half and then again in half. Step 7) – Then (again) roll the lump of pasta dough through the widest setting of the pasta machine. Repeat the process for 3/4 times (roll-fold-roll).
From recipesfromitaly.com


EASY PASTA RECIPES | BEST HOMEMADE PASTA DINNER IDEAS
2022-03-17 Spinach Artichoke Pasta March 17, 2022. prep 25 mins cook 20 mins total 45 mins. Home » Pasta. Dinner.
From therecipecritic.com


HOW TO MAKE HOMEMADE PASTA WITH KITCHENAID
2013-02-20 Attached bowl and flat beater. Turn to speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 Tablespoon increments. Change out the flat beater for the dough hook. Turn to speed 2 and knead for 2 minutes. Remove the dough and knead by hand for 2 minutes. Let it rest for 20 to 30 minutes.
From thelittlekitchen.net


HEALTHY PASTA SALAD - THE CLEAN EATING COUPLE
2022-03-23 Stir/shake well. Prepare your veggies and salami by cutting them and arrange in a large mixing bowl. Add the cooled, cooked pasta to the bowl with veggies and salami. Stir in the dressing. For best flavor, cover the bowl with plastic wrap …
From thecleaneatingcouple.com


15 BEST QUICK AND EASY PASTA RECIPES - DAMN DELICIOUS
2014-11-04 Easy peasy. [ GET THE RECIPE.] 7. Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus – Quick, easy, and chockfull of veggies. [ GET THE RECIPE.] 8. Chicken Florentine Artichoke Bake – An easy weeknight casserole with chicken, artichokes, spinach and sun-dried tomatoes – and all you need is 10 min prep. [ GET THE RECIPE.]
From damndelicious.net


PASTA RECIPES | BBC GOOD FOOD
81 Recipes. Delicious pasta dishes from classic spaghetti Bolognese to lasagne and linguine. Find the perfect pasta recipe for midweek meals as well as easy pasta dishes you can rustle up using your storecupboard. Advertisement. Showing items 1 to 24 of 81.
From bbcgoodfood.com


HOW TO COOK PERFECT PASTA EVERY TIME | CHATELAINE
2015-07-14 3. Salt your water like the sea. Salting the water is your only opportunity to season the pasta itself. The water needs to “taste like the sea,” in …
From chatelaine.com


Related Search