HOMEMADE PASTA DOUGH
Go for it. Once you try homemade pasta, you're hooked. -Kathryn Conrad, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the first 6 ingredients. On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Pour egg mixture into the well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (the dough will be slightly sticky)., Lightly dust work surface with flour; knead dough gently 5 times. Divide into 6 portions; cover and let rest 30 minutes., To make fettuccine, roll each ball into a 10x8-in. rectangle, dusting lightly with flour. Roll up jelly-roll style. Cut into 1/4-in.-wide strips. Cook in boiling water 1-3 minutes.
Nutrition Facts : Calories 217 calories, Fat 5g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 124mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.
SIMPLE PASTA DOUGH
This is a very traditional fresh egg pasta dough. It does not contain olive oil or water. When you cook it, it will be very light. In the cook time I said 2 minutes, but it really depends on what you are going to do with the dough. You could make lasagne sheets, or you could make fettucini, so these cooking times will be different.
Provided by Jangomango
Categories Healthy
Time 17m
Yield 1 lb. dough
Number Of Ingredients 3
Steps:
- In food processor, or by hand if you don't have a food processor, mix the flour and salt.
- Add eggs, and process (mix) until just starting to come together.
- Turn out onto a floured bench and knead until satiny, smooth and a bit springy.
- This will take 5-10 minutes.
- It should not be sticky.
- If it's sticky, knead in a little more flour.
- Wrap with plastic wrap and leave it on the counter to rest for an hour.
- The dough will then be ready to roll either by hand or in a machine.
BASIC PASTA DOUGH
Provided by Food Network
Yield about 1 pound or 4 portions
Number Of Ingredients 2
Steps:
- On a clean dry work surface, make a mound of the flour and, using your fingers, make a well in the center of the mound. Using a fork, break the shell of the eggs one by one and drop the eggs into the center of the well you made of the flour. With the fork, beat the eggs together. Again using the fork, slowly begin to fold the flour in towards the center of the well to incorporate the flour into the beaten eggs. As you mix the flour with the beaten eggs, it will begin to form a doughy mass. Work this mass using your fingers until it begins to lose its moist and sticky character.
- When the mass begins to feel uniformly dry, begin to work the dough using both hands: kneading with the palms of both hands, pushing from the center of the ball of dough outwards and folding the near edge inwards to begin the kneading cycle again. The kneading stage should take about 10 minutes by hand.
- After the dough has been fully kneaded, it is time to thin the dough into sheets suitable for cutting. A manual pasta machine works wonders at this stage. Cut the ball of dough into three equal pieces. Form these pieces, by hand, into equal rectangular shape to be passed through the rollers of the pasta machine. Set the cylindrical rollers at their widest opening, put a piece of dough in the space between rollers and crank the handle to pass the dough through. As the sheet of pasta comes out the bottom of the rollers it should be set on a dry cotton towel to rest while you begin on the next piece. Repeat the thinning process with the remaining pieces of pasta, thinning and then setting aside, consecutively so that each piece of pasta is equally rolled out. When all the pasta has passed through the first rolling stage, set the machine to the next setting to begin rolling the pasta thinner. Start the rolling process again, beginning with the first piece of dough and continue with the remaining pieces. As each is rolled thinner set it aside and continue onto the next.
- As you return to the first piece of dough, set the cylinders one setting closer. Continue in this fashion until the pasta dough has been rolled out as thinly as possible.
- As the sheets of dough rest, keep them on a cotton towel, to prevent sticking to the work surface. When they are all rolled out you are ready to cut the pasta into the desired shape. They can be cut using the cutting wheels of the rolling machine or by hand using a knife.
FRESH PASTA DOUGH
Provided by Kelsey Nixon
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
- Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
- With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
- Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
- Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface.
- If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
- With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting.
- If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
- Flavor and color variations:
- Cook's Note: All color additions should be added to eggs before incorporating into the flour. Keep in mind that you will need to add a little bit of flour to your basic pasta recipe to compensate for the additional liquid added
- Spinach Pasta Dough (green hue): Blanch 8 ounces (about 3 cups) spinach leaves. Puree in a food processor or blender until smooth. Press the spinach puree through a small strainer or chinois, removing the liquid before mixing with the eggs. Add 3 tablespoons spinach puree to the eggs before mixing. If the dough feels too sticky, add additional flour until a soft, silky dough is achieved.
- Tomato Pasta Dough (orange hue): Add 2 1/2 tablespoons tomato paste to the eggs before incorporating into the flour.
- Beet Pasta Dough (pinkish-red hue): Preheat the oven to 400 degrees F. Roast 1 large beet in aluminum foil, about 45 minutes, or until tender. Peel the beet and puree in a food processor. Add the beet puree (about 4 tablespoons) to eggs before incorporating into the flour.
- Herb Pasta Dough (speckled): Mince 1/2 cup fresh herbs and add to eggs before incorporating into the flour.
- Squid Ink Pasta Dough (black hue): Add 1 tablespoon squid ink to the eggs before incorporating into the flour.
EASY HOMEMADE PASTA DOUGH
Consistently great and easy pasta dough. This makes really great homemade linguine or ravioli for a manual pasta machine. If its too sticky, just roll a bit in flour. This recipe makes enough pasta for 24 small raviolis or 4 servings of linguine. Whatever pasta you make should take no more than 4 to 6 minutes to boil.
Provided by pho1962
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
- Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 48 g, Cholesterol 139.5 mg, Fat 11.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 635.5 mg, Sugar 0.5 g
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
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 DOUGH
Think it's too time-consuming to make your own pasta? Think again. Our homemade pasta dough is ready in one hour.
Provided by Paula Jones
Categories Side Dish
Time 1h
Yield 4
Number Of Ingredients 3
Steps:
- Place flour in a mound on clean large work surface. Make a well (hole) in center of flour. Crack eggs into center of well. Sprinkle salt over eggs.
- Using fork, gently break up eggs. With fork, begin to incorporate flour into eggs. Once mixture is somewhat combined, use hands to squeeze and work dough into a ball. (Dough should be tacky but not sticky.)
- Knead pasta dough like bread dough-push down dough with palm of hand, fold dough over itself and repeat-until dough is smooth, about 8 to 10 minutes.
- Cover dough with clean kitchen towel. Let rest about 30 minutes.
- Cut dough into 4 equal pieces. Remove 1 piece of dough; cover remaining with towel. Flatten piece of dough with palm of hand. Using rolling pin or pasta machine, roll to about 1/16-inch thickness or to desired thickness. Repeat with remaining pieces of dough.
Nutrition Facts : ServingSize 1 Serving
PASTA DOUGH
Simple and tasty paste dough
Provided by marcedvr
Time 15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- All you need do is to mix flour with eggs, olive oil and salt. If too dry, sprinkle with water and add flour if too sticky.
- It is now important to wrap dough in plastic and leave it in the refrigerator for 30 minutes or until you want to use it. Humidity will bind the dough.
- For the dough using a pasta machine. We get a smooth dough and flavored. Add flour if necessary, it does not stick and we'll cut to desired shape.
- We leave them to dry for another day or we boil water with salt for 1-2 minutes.
HOW TO MAKE HANDMADE PASTA RECIPE BY TASTY
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
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
HOMEMADE PASTA
I saw this on a cooking show on TV and it's now my favourite recipe for making noodles. The food processor does all the hard work of kneading the dough for you. I usually dry my strips from the pasta machine a little before cutting them into noodles. They seem to separate better that way. I then put meal size quantities in zip lock bags and freeze This saves hanging them up to dry.
Provided by Bob Ross
Categories Healthy
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Add all ingredients to a food processor.
- Process until mixture starts to form a ball. You should knead the dough for at about ten minutes until it bouncers back when pressed down with your finger.
- You may want to start with a little less water depending on the size of your eggs and moistness of your flour.
- Wrap ball in plastic wrap and let rest for about an hour.
- Then make your pasta using your pasta machine or rolling out. Enjoy -- .
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GORDON RAMSAY’S EASY HOMEMADE PASTA DOUGH RECIPE
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3/5 (413)Total Time 30 minsCategory Entree
- 1. Put 00 flour onto a cold surface and use a fork to form a well in center. Season the center of the well with salt and add olive oil. 2. Crack eggs into bowl and gently whisk together. 3. Add a third of whisked eggs into well. 4. Use the fork to gradually incorporate flour into the eggs. 5. Once mostly soaked in, add another third, continuing to mix into the flour, careful not to let eggs slide out. 6. Create another well in the middle of the flour and egg mixture and add the remaining egg, combining until the dough looks like crumbs. 7. Once all the egg is incorporated, [flour your hands and begin forming a ball](https://www.masterclass.com/classes/gordon-ramsay-teaches-cooking/chapters/method-rolling-pasta-dough). Continue to flour your hands and knead the ball of dough until firm and elastic, turning and twisting the ball for about 10 minutes. 8. Wrap in plastic wrap and rest for at least 20 minutes before rolling.
- Note: Gordon is rolling the pasta thin enough to make ravioli with a cooked filling. If you are making another type of pasta, or ravioli with raw filling, you will roll to a different thickness. Learn about the many pasta shapes you can make in our complete guide here.
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