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
EASY HOMEMADE POTATO GNOCCHI RECIPE BY TASTY
Homemade gnocchi sounds tricky, but the actual process is pretty easy - and well worth the effort. After boiling, peeling, and mashing some potatoes, you'll whisk them with an egg to make the "dough". Then comes the fun, soothing part: put on your favorite playlist or podcast while you knead, cut, and add little indentations to every piece. Once they're done, you simply boil them for 30 seconds and fry up in a decadent butter-sage sauce (or a sauce of your choosing.) Restaurant-level gnocchi accomplished!
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 7
Steps:
- Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle but still warm.
- Using a peeler or your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack an egg into it. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed.
- Put 1 cups of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining ½ cup close by in case you need it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 parts. Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long. Slice the rope into ½-inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.
- If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top so they make a decorative shape.
- Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove.
- In a pan over medium heat, melt butter and add the sage. Add the gnocchi and toss until lightly golden.
- Enjoy!
Nutrition Facts : Calories 880 calories, Carbohydrate 163 grams, Fat 15 grams, Fiber 11 grams, Protein 21 grams, Sugar 5 grams
HOMEMADE PASTA
Guess what? You don't need a pasta machine or fancy pasta attachment for your mixer to make homemade pasta. I like to use whole eggs in my pasta dough because it makes it easier to work with and yields a more tender noodle.
Provided by Kardea Brown
Categories main-dish
Time 2h40m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Combine the eggs, flour, olive oil, salt and 1 tablespoon water in the bowl of a food processor. Pulse until a dough forms, about 10 seconds. Remove the dough from the food processor to a lightly floured surface. Knead the dough until smooth and elastic, 4 to 5 minutes. Shape the dough into a ball; wrap with plastic and rest at room temperature for 30 minutes.
- Cut the dough in half and keep one half refrigerated. Cut the remaining half into two equal pieces. (Make sure to keep the unused dough pieces covered.)
- Working with one piece at a time, roll the dough with a rolling pin as thin as possible (but still thick enough to be lifted off the counter without breaking, about a 10-by-16- inch rectangle; the dough should be paper-thin, but you shouldn't be able to see through it.)
- Dust each dough sheet with flour. Fold the dough in half (using the short ends) and dust the top with flour. Repeat twice more, dusting with flour between each layer to create a stack. Use a sharp knife to cut the dough into thin strips (1/4-inch wide).
- Separate the noodles into "nests" and let dry on a lightly floured surface, about 1 hour. Repeat the process with the remaining dough piece, then with the remaining refrigerated dough.
HOMEMADE PASTA
Try your hand at homemade pasta with this easy spinach dough. You don't need a pasta maker or other special equipment! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place spinach and parsley in a food processor; cover and process until finely chopped. Add 3-1/2 cups flour and salt; process until blended. Add the eggs, water and oil. Process until dough forms a ball, 15-20 seconds., Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes, adding remaining flour if necessary. Cover and let rest for 30 minutes. Divide into fourths., On a floured surface, roll each portion to 1/16-in. thickness. Dust top of dough with flour to prevent sticking; cut into 1/4-in. slices. Separate the slices; allow noodles to dry on kitchen towels for at least 1 hour before cooking., To cook, fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles in batches; cook, uncovered, until tender, 8-10 minutes. Drain. Serve with sauce.
Nutrition Facts : Calories 259 calories, Fat 5g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 211mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 3g fiber), Protein 10g protein.
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
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