Fresh pasta recipe12/3/2023 ![]() ![]() Your hands, the pasta machine, the working surface, and rolling pin should all be dusted to avoid any sticking. You'll want to make sure everything is very well floured. You'll roll out each piece individually so keep the other pieces wrapped in plastic or covered with a slightly damp kitchen towel so they don't dry out while you work. Once you're ready to roll out the pasta cut the dough into fourths. You can also freeze the dough for 2-3 weeks. Just let it come up to room temperature before you roll it out. If you don't plan to use your dough right away you can refrigerate the dough for up to a day. Wrap the dough with plastic wrap and let it rest for around 30 minutes. Then knead the dough by hand for 7-8 minutes. You may need to use a bench scraper towards the end to work in the last bit of the flourĪt this point you can flour your hands and form the dough into a ball. With your fork begin stirring the mixture gradually incorporating some of the flour until it's combined and forms a rough dough. Add your salt and oil, then your eggs to the well. Using a fork, make a large well in the center, about 3-4 inches wide. Just put your flour in a mound on a smooth surface such as a marble counter top or large wooden cutting board. If you don't have a stand mixer fear not, it's easy to make by hand as well and you'll get a good workout kneading the dough by hand. Then wrap tightly with plastic wrap and let the dough rest for around 30 minutes at room temperature. Let the dough knead for about 5 minutes then remove to a lightly floured surface and knead by hand for another minute or two. Then increase to medium speed, it should form a ball. Then add the eggs and mix on low until a rough, shaggy dough forms. You just add the flour, salt, and olive oil to the mixer fitted with the dough hook. If you have a stand mixer the process is extremely easy, especially is you have the pasta roller attachment. ![]() Olive Oil - Adding olive oil will add a little flavor to the pasta and help hydrate the dough a little, but you can skip it if you want.Just make sure not to use coarse sea salt. ![]() Salt - You can use table salt or kosher salt in this recipe.This results in a rich flavorful pasta with a nice golden color. I like to use a combination of 3 whole and 1 yolk for every 2 cups of flour. Some call for only yolks and others use whole eggs. Eggs - With so few ingredients pasta recipes are all fairly similar, but one area you will see a big difference is with the eggs.Some recipes will call for a mixture of semolina and 00 to get the best of both worlds, but all-purpose works great too. Semolina is another common flour for pasta that is a bit grainier and produces a more textured pasta which helps the sauce cling to the noodles. Italian "00" is a finer milled flour and it will produce a silkier pasta. Flour - I don't stock a lot of specialty flours in my pantry so I use all-purpose flour for my pasta.Whether you top it with tomato sauce, pesto, a slow cooked bolognese, a rich and creamy alfredo, or make a stuffed ravioli or tortellini, any way you use it, it's simply delicious. But making fresh pasta is so quick and easy and definitely worth the extra effort. It's really convenient to throw together a quick meal in a pinch. I'll admit, on occasion I still used boxed pasta. Once you've got your pasta you can use it in all of your favorite pasta dishes. It requires just a few simple ingredients and only about 10 minutes to make the dough followed by a short 30 minute rest, then you can roll it out and shape it. ![]() Fresh homemade pasta is surprisingly easy to make. ![]()
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