A BASIC RECIPE FOR FRESH EGG PASTA
Simple ingredients and little bit of love is all you need to make your own perfect pasta dough.
Provided by Jamie Oliver
Categories Mains Cook with Jamie Italian Pasta & risotto
Time 1h
Yield 6
Number Of Ingredients 2
Steps:
- 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 attention they'll all bind together to give you one big, smooth lump of dough!
- Once you've made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente. There's no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It's quite hard work, and after a few minutes it's easy to see why the average Italian grandmother has arms like Frank Bruno! You'll know when to stop - it's when your pasta starts to feel smooth and silky instead of rough and floury.
- Wrap the dough in clingfilm and put it in the fridge to rest for at least 30 minutes - make sure the clingfilm covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).
- How to roll your pasta: first of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!
- If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids' homework and stuff like that, shift all this out of the way for the time being. It won't take a minute, and starting with a clear space to work in will make things much easier, I promise.
- Dust your work surface with some Tipo 00 flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all.
- Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!
- Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through.
- When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out.
- Whether you're rolling by hand or by machine you'll need to know when to stop. If you're making pasta like tagliatelle, lasagne or stracchi you'll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.
- Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.
Nutrition Facts : Calories 415 calories, Fat 7 g fat, SaturatedFat 1.7 g saturated fat, Protein 21.1 g protein, Carbohydrate 67.6 g carbohydrate, Sugar 1.5 g sugar, Sodium 0.2 g salt, Fiber 2.6 g fibre
CLASSIC TOMATO SALSA
This simple tomato salsa is a great accompaniment to grilled fish and meat, or fajitas.
Provided by Jamie Oliver
Categories Healthy snack ideas Vegetables Mexican Tomato One-pan recipes Quick fixes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Finely chop the tomatoes and coriander (stalks and all) and place into a large bowl.
- Peel and finely chop the onion, deseed and finely chop the chillies, then scrape into the bowl. Peel and finely grate in the garlic.
- Squeeze in the juice from 1 lime, add 2 tablespoons of extra virgin olive oil, and mix well. Season to taste with sea salt, black pepper and more lime juice, if needed.
- Serve straightaway or cover and set aside for a few hours to let all those flavours develop.
Nutrition Facts : Calories 44 calories, Fat 3.2 g fat, SaturatedFat 0.5 g saturated fat, Protein 0.9 g protein, Carbohydrate 3.2 g carbohydrate, Sugar 2.8 g sugar, Sodium 0 g salt, Fiber 0.8 g fibre
FRESH SALSA PASTA - JAMIE OLIVER
Make and share this Fresh Salsa Pasta - Jamie Oliver recipe from Food.com.
Provided by DrGaellon
Categories Vegetable
Time 48m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes.
- Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Marinate 15 minutes. Using your hands, squish up the tomatoes.
- Meanwhile, prepare fusilli by adding to boiling salted water for 6-8 minutes or until cooked al dente. Drain well and add fusilli to tomatoes. Add fresh oregano and basil and serve.
Nutrition Facts : Calories 465.7, Fat 5.3, SaturatedFat 0.8, Sodium 444.8, Carbohydrate 87.9, Fiber 4.6, Sugar 3.5, Protein 15.5
JAMIE OLIVER'S EASY QUICK SPAGHETTI
This is a lovely pasta dish from Jamie's Dinners, the Jamie Oliver recipe book. I make it when I feel like a tasty pasta but can't be bothered slavign away for ages.
Provided by carag
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a pan of salted water to the boil, add the spaghetti and cook it until al dente - approx 10 minutes.
- Chop tomatoes, basil, rocket, and olives however you like, chunks, slices, etc.
- Put all these in individual bowls.
- Add vinagar, oil, salt and pepper to taste.
- Keep tasting till you get it right!
- The pasta should be reday by now, so drain and add to bowls quickly.
- Stir everything together and serve with parmesan cheese and fresh Italian bread, if you like.
- Note: You can use any type of pasta you like, I just choose spaghetti.
Nutrition Facts : Calories 547.8, Fat 12.3, SaturatedFat 1.8, Sodium 17, Carbohydrate 92.4, Fiber 6.4, Sugar 6.3, Protein 16.9
FRESH SALSA - JAMIE OLIVER
Make and share this Fresh Salsa - Jamie Oliver recipe from Food.com.
Provided by DrGaellon
Categories Vegetable
Time 40m
Yield 1 cups
Number Of Ingredients 9
Steps:
- Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes.
- Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Marinate 15 minutes.
- Roughly chop the tomatoes with the coriander. Stir in lemon juice. Serve with fish or chicken.
Nutrition Facts : Calories 171.6, Fat 14.1, SaturatedFat 2, Sodium 1756.8, Carbohydrate 12.1, Fiber 3.3, Sugar 6.6, Protein 2.3
More about "fresh salsa pasta jamie oliver recipes"
HOMEMADE SALSA | KEEP COOKING & CARRY ON | JAMIE OLIVER
From youtube.com
Author Jamie OliverViews 353.7K
HOMEMADE SALSA FROM KEEP COOKING & CARRY ON | JAMIE OLIVER
From jamieoliver.com
ULTIMATE ROAST POTATOES | JAMIE OLIVER CHRISTMAS RECIPES
From jamieoliver.com
SUPER STEAMED GREENS | JAMIE OLIVER CHRISTMAS RECIPES
From jamieoliver.com
JAMIE OLIVER SHARES HOW TO MAKE 'DELICIOUS' 3-MINUTE PASTA SAUCE ...
From express.co.uk
REALLY GOOD ROAST VEG | JAMIE OLIVER CHRISTMAS RECIPES
From jamieoliver.com
PICO DE GALLO (FRESH MEXICAN SALSA) – JAMIE COOKS IT UP
From jamiecooksitup.net
HOMEMADE FRESH PASTA | KEEP COOKING & CARRY ON | JAMIE OLIVER
From youtube.com
SALSA VERDE | VEGETABLES RECIPES | JAMIE OLIVER …
From jamieoliver.com
BEST PASTA SALAD | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
PASTA RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
ONE POT BROCCOLI AND OLIVE OIL SPAGHETTI - JAMIE GELLER
From jamiegeller.com
MUM'S SHERRY TRIFLE | JAMIE OLIVER COOKBOOK CLUB RECIPES
From jamieoliver.com
10 MINUTE FRESH TOMATO SALSA - SCRUMMY LANE
From scrummylane.com
JAMIE OLIVER’S PASSATA RECIPE – SAWYERLOSANGELES
From sawyerlosangeles.com
MAKING JAMIE OLIVER'S SUPER-QUICK FRESH PASTA - YOUTUBE
From youtube.com
BAKED CHEESECAKE WITH FIG COMPOTE | JAMIE OLIVER CHRISTMAS …
From jamieoliver.com
JAMIE OLIVER SHARES HIS METHOD FOR MAKING HOMEMADE SALSA …
From tiphero.com
VERSATILE FESTIVE STUFFING | JAMIE OLIVER CHRISTMAS RECIPES
From jamieoliver.com
FRESH SALSA JAMIE OLIVER RECIPES
From tfrecipes.com
HOW TO MAKE THE BEST SPAGHETTI SAUCE, ACCORDING TO JAMIE OLIVER
From themanual.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