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 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
BAKING ESSENTIALS: ARTISAN BEER BREAD
This is an excellent bread, and the Pasta Madre (Mother Dough), and the dark beer give it a wonderful depth of flavor. The Pasta Madre is similar to a "starter" dough; however, it takes it less time to make. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Savory Breads
Number Of Ingredients 9
Steps:
- PREP/PREPARE
- To make this recipe, you will need this Pasta Padre recipe. It is a yeasty "starter" dough, and it gives this bread its great depth of flavor. https://www.justapinch.com/recipes/bread/other-bread/baking-essentials-pasta-madre-mother-dough.html?r=5
- I am using a banneton to shape the bread; however, you can use whatever you have on hand. A banneton, or proofing bowl, gives artisan breads their distinctive shape during the final rise.
- You could knead this dough by hand (that is how Aunt Josephine did it), or you could use a stand mixer fitted with a dough hook. For this recipe, I will be using the latter method.
- Gather your ingredients (mise en place).
- Make the Pasta Madre, cover and let sit out on your countertop for 3 hours, or up to two days.
- When the Pasta Madre is ready, combine about 3 1/2 cups of flour with the salt in the bowl of a stand mixer.
- If you are using instant dry yeast, combine it directly with the flour and salt in the bowl of the stand mixer. If you are using active dry yeast you will need to "proof" it. Add the sugar to the 1/4 cup warm water, and then stir in the active dry yeast. After about 5 - 8 minutes you should see tiny clusters of chalky-looking bubbles appear on the surface. If you do not, your yeast is dead. Give it a proper burial and get some fresh yeast.
- Add the proofed yeast mixture and the oil to the flour, then pour in the Pasta Madre.
- If you did not proof the yeast, you will still need to add the 1/4 cup of water, along with the sugar, the oil, and the Pasta Madre.
- Attach the dough hook and set the mixer to slow speed. Stop a few times to scrape down the sides of the bowl and mix until most of the Pasta Madre and water has been incorporated into the flour. Then begin adding the beer just a bit at a time and allow it to incorporate into the flour.
- You will probably not need all of the beer, so just add a bit at a time.
- Stop mixing when the dough is smooth, and begins climbing up the hook, about 5 - 6 minutes.
- Remove the dough, place it on a clean surface, sprinkle with a bit of flour, and knead it for 3 - 4 minutes. If it is sticky wet, add more flour, a bit at a time.
- When finished, it should be slightly sticky, but not enough to stick to your hands.
- Add a bit of oil to a bowl, toss in the dough, and turn to coat with the oil.
- Cover and place in a non-drafty corner of your kitchen until doubled in size.
- Punch down, then place it on a clean surface, dust with a bit of flour and knead for 1 - 2 minutes.
- I find kneading dough to be quite therapeutic. And right now, we can use all the therapy we can get.
- Add it to your shaping bowl. I am using what is called a banneton. It is a wooden bowl fitted with a cloth insert. I sprinkle some flour on the cloth and lay the dough right in the middle.
- Cover and allow to rise, until it is almost to the top of the bowl, about 1 - 1 1/2 hours.
- While the dough is rising place a rack in the middle position and preheat the oven to 375f (190c).
- Carefully turn the bowl over onto a parchment-lined baking sheet.
- The easiest way I have found to accomplish this is to place the baking sheet on top of the bowl, and then slowly turn it over; being careful not to deflate the bread in the process.
- Remove the bowl, and the cloth covering.
- If you want to get fancy you could cut slits in the dough with a sharp knife or a lame.
- Bake in the preheated oven until golden brown or has an internal temperature of 190f (88c), about 1 hour.
- A baker's tip on how to tell if this type of bread is ready, is to tap the bottom with your knuckles... it should sound hollow.
- PLATE/PRESENT
- It is bread... Make sandwiches, toast for breakfast, whatever. Enjoy.
- Keep the faith, and keep cooking.
MOTHER DOUGH
The cakes, cookies, or pies may have lured you into this book, but you are about to meet your favorite recipe. This bread dough is always tasty, very forgiving, and can be fashioned into nearly any style or variety of bready item. It takes a very "don't take yourself so seriously!" approach to bread baking and is the easiest, most versatile recipe in the book-your resulting bagel bombs, volcanoes, brioche, focaccia, and croissants will be proof of that. Make this dough one day, refrigerate it, and use it the second, third, or fourth day, if need be. Or freeze it for up to 1 week; just make sure to let it come to room temperature before using.
Yield makes about 850 g (2 pounds)
Number Of Ingredients 5
Steps:
- Stir together the flour, salt, and yeast in the bowl of your stand mixer-do it by hand, using the dough hook like a spoon. Continue stirring by hand as you add the water, mixing for 1 minute, until the mixture has come together into a shaggy mass.
- Engage the bowl and hook and have the machine mix the dough on the lowest speed for 3 minutes, or until the ball of dough is smoother and more cohesive. Then knead for 4 more minutes on the lowest speed. The dough should look like a wet ball and should bounce back softly when prodded.
- Brush a large bowl with oil and dump the dough into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes.
- The dough is ready to be used as directed in the following recipes. If you do not plan to use your mother dough the day you make it, you can store it in an airtight container at least twice its size in the fridge for up to 3 days. Take it out of the fridge and let it come to room temperature 30 to 45 minutes before using.
- Mother dough is used in Cinnamon Bun Pie (page 152).
More about "baking essentials pasta madre mother dough recipes"
ITALIAN SOURDOUGH STARTER – LIEVITO MADRE RECIPE - AN …
From anitalianinmykitchen.com
5/5 (20)Total Time 336 hrs 10 minsCategory DoughCalories 390 per serving
LIEVITO MADRE OR BREAD STARTER RECIPE. | CHEF LUCIANO …
From lucianoschipano.com
TRADITIONAL PANETTONE | RECIPE | CUISINE FIEND
From cuisinefiend.com
PASTA MADRE SOURDOUGH RECIPE | THE QUEST FOR SOURDOUGH
From questforsourdough.com
LIEVITO MADRE PIZZA DOUGH RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
PASTA MADRE: THE PERFECT STARTER FOR MAKING PANETTONE - SBS
From sbs.com.au
ITALIAN COUNTRY BREAD MADE WITH STARTER (PASTA MADRE)
From tavolamediterranea.com
RUSTIC ITALIAN BREAD WITH LIEVITO MADRE RECIPE - AN …
From anitalianinmykitchen.com
CONVERT A SOURDOUGH STARTER TO A PASTA MADRE OR STIFF …
From pantrymama.com
4.6/5 (16)Total Time 120 hrs 10 minsCategory Sourdough StarterPublished Nov 12, 2020
PASTA WITH EXCESS SOURDOUGH STARTER | PAN BRIOCHE
From panbrioche.com
CINNAMON ROLLS WITH LIEVITO MADRE DISCARDS - ALL YOU KNEAD IS BREAD
From allyoukneadisbread.com
BAKING ESSENTIALS PASTA MADRE MOTHER DOUGH RECIPES
From tfrecipes.com
HOW TO DO THE PASTA MADRE, OR SOLID SOURDOUGH | PAN …
From panbrioche.com
BASIC HOMEMADE PASTA DOUGH RECIPE - REAL SIMPLE
From realsimple.com
MOTHER DOUGH BREAD-PAN DE MASA MADRE - YOUTUBE
From youtube.com
MOTHER'S DAY BAKING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO CREATE LIEVITO MADRE (PASTA MADRE) FOR PANETTONE
From allyoukneadisbread.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love