PERFECT HOMEMADE PASTA OR SPAGHETTI FOR KITCHENAID MIXERS
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
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
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 -- .
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
PASTA AMATRICIANA
Pasta amatriciana is a traditional Italian dish that features a sauce of guanciale (salt-cured pork jowl), tomato, pecorino romano and chiles. Some variations include onion and white wine. The final product tastes much more complex than the ingredient list would suggest: This simple pantry meal delivers deep flavors, as the bright, tangy tomato base balances the rich pork, and a mix of dried peppers adds layers of subtle heat. Guanciale can be found in Italian specialty shops or online, but pancetta is a good alternative. Bucatini is a thicker pasta with a hollow center that captures the thick sauce, but spaghetti delivers equally tasty results.
Provided by Kay Chun
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large (12-inch) skillet, heat olive oil over medium. Add guanciale and cook, stirring occasionally, until golden, about 5 minutes. To the skillet, add tomatoes, black pepper and red-pepper flakes, and season with salt. Cook, stirring occasionally and smashing tomatoes with the back of a wooden spoon, until tomatoes have broken down and sauce is thickened, about 15 minutes.
- Meanwhile, in a large pot of salted water, cook pasta according to package directions until just shy of al dente. Reserve 1 cup of the pasta cooking water and drain.
- Add pasta, tomato sauce and ½ cup of pasta cooking water back to the large pasta pot and stir vigorously over medium-high heat until pasta is evenly coated in the sauce, about 1 minute. (Add more pasta water if sauce is dry.) Remove from heat, stir in the cheese and season to taste with salt.
- Divide pasta among bowls and garnish with more cheese and black pepper.
CLAM CHOWDER SHELL PASTA
Pastas done with sauces inspired by famous soups? We might have stumbled upon a new category of recipe with this one! A creamy, clam chowder-inspired sauce with potatoes and bacon pairs perfectly with shell pasta in this easy dinner recipe. This technique may not work with any soup, but it sure did with this one!
Provided by Chef John
Categories Seafood Pasta
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Place bacon in a large skillet and cook over medium heat, turning occasionally, until crisp, about 10 to 12 minutes. Pour bacon and grease into a strainer set over a bowl to let the grease drain out. Reserve bacon until needed and discard grease or set aside for another use.
- Place the skillet back over medium heat and add butter, onion, and ¼ teaspoon salt. Cook and stir until onion starts to soften and turn translucent, about 5 minutes. Add flour and cook and stir for about 1 minute to create a roux.
- Drain both cans clams and set clams aside for later.
- Pour clam juice from the cans and the bottle into the skillet; whisk to scrape off any bits from the bottom of the skillet. Raise heat to medium-high and let come to a simmer.
- While the clam juice is coming to a simmer, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes.
- Add potatoes, celery, tarragon, and cayenne to the simmering clam juice mixture. Let simmer for 5 minutes. Reduce heat to medium-low and add the reserved clams, cream, and all but 1 tablespoon of the reserved bacon. Simmer gently for another 10 minutes, then remove and discard tarragon sprig.
- Drain pasta well and add to the clam sauce; mix until well combined. Turn off the heat and let sit for 1 minute.
- Stir in parsley and Parmesan cheese. Taste and adjust salt if necessary.
- Ladle into warm bowls. Sprinkle with more Parmesan, crumbled bacon, and parsley.
Nutrition Facts : Calories 569.9 calories, Carbohydrate 53 g, Cholesterol 115.8 mg, Fat 30.1 g, Fiber 2.8 g, Protein 24.1 g, SaturatedFat 14.1 g, Sodium 988.5 mg
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