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
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.
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
AUTHENTIC HOMEMADE ITALIAN EGG PASTA DOUGH
Flour, eggs, salt: that's all you need to make fresh pasta at home. This is the simplest and most authentic Italian recipe you'll find to make homemade pasta like lasagna, ravioli, tagliatelle, tortellini... you name it! The best part is you don't even need a pasta machine if you don't have one!
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 3
Steps:
- Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
- Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite pasta.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 49.2 g, Cholesterol 139.5 mg, Fat 4.8 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 0.5 g
OLD SCHOOL PASTA DOUGH - HOMEMADE
Fresh and quick homemade pasta dough you can't forget.
Provided by alejandro741
Categories Italian Recipes
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Mix flour, eggs, egg yolks, olive oil, and salt together in a bowl until dough reaches a crumbly texture. Knead dough until smooth and even. Add 1 tablespoon flour to dough until dough is smooth and soft, if needed. Wrap dough with a clean cloth or plastic wrap, place in a bowl, and let rest for 20 to 30 minutes. Roll dough into golfball-size balls and roll to about 1/4-inch thickness using a pasta machine or roller.
Nutrition Facts : Calories 375.7 calories, Carbohydrate 57.3 g, Cholesterol 246.6 mg, Fat 9.9 g, Fiber 2 g, Protein 12.8 g, SaturatedFat 2.6 g, Sodium 97.5 mg, Sugar 0.5 g
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FRESH PASTA MADE THE OLD-FASHIONED WAY
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- Place the pasta flour in a mound on a large wooden work surface. Press the bottom of a small bowl in the flour to make a deep, wide well. Crack the eggs into the well, then add the olive oil, salt, pepper, and herbs, if using. Using the fingers of both hands, break up the eggs, combining them with the flavoring ingredients without disturbing the flour. Use your fingers to gently and repetitively splash the eggs, rapidly moving your fingers down, up, around, and down again. As you continue to splash the eggs, pull in some flour from the walls of the well, incorporating that flour completely before bringing in more. When all of the flour is incorporated, you’ll have an irregularly shaped, shaggy mass of dough. Use a dough scraper to help release any bits of dough from your board and fingers, and incorporate the bits into the dough before you begin to knead.
- Knead the dough with the heel of your hands and your fingertips, continually pushing down, pulling up, and turning the dough until it’s smooth and supple, yet very firm and elastic, with a texture that’s similar to your earlobe. If at any time the dough feels sticky, dust your work surface with a bit of flour—not too much flour, however, or the dough will slip and slide on your work surface, preventing the necessary traction. When done, dust the dough with flour, cover loosely with plastic wrap, and let rest for 30 minutes to 1 hour. Use your scraper to clean off the board so it’s perfectly smooth.
- Use your scraper to divide the dough in half, and keep one half covered while working with the other. (If your wooden surface is smaller than specified, divide the dough into quarters.) If wearing jewelry on your fingers (even a smooth wedding band), take it off. Sprinkle a generous layer of flour on your wooden board. Flatten the dough into a rectangular shape and sprinkle the top with more flour. At first, roll the dough as if you’re rolling out pie pastry, keeping a rectangular shape. When the dough looks about ¼ inch thick, spread an even layer of flour on top, being more generous than you think necessary.
- Now the rolling process changes—you’ll be stretching the dough, not just rolling over it. The dough should be positioned vertically in front of you. Place the pin at the top of the dough (at the short side that’s farthest from you). Roll down toward you about 2 inches, wrapping that top lip of dough over the top of the pin. Roll down one more revolution, enclosing another section of the dough around the pin. Place your hands lightly on the top center of the pin and rock the pin back and forth in short spurts, while simultaneously applying medium downward pressure and sliding your hands toward each opposing end of the rolling pin. With each rocking and hand-sliding motion, both the dough wrapped around the pin and the area directly below the pin will become thinner. When your hands reach the ends of the pin, come back to the top center and roll the pin down one more revolution toward you (enclosing another section of dough). Repeat the rocking and sliding movements until you reach 1 or
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