Fresh Pasta Dough - Revision history

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2019-12-31T13:32:44Z

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Dlk at 19:02, 13 April 2013

2013-04-13T19:02:58Z

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Dlk at 18:58, 13 April 2013

2013-04-13T18:58:53Z

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2013-04-13T18:34:51Z

Dlk at 18:32, 13 April 2013

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2013-04-13T18:22:17Z

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===Ingredients===

10oz (2 cups)
all-purpose flour

2 tablespoons
olive oil

2 whole eggs
6 egg yolks

===Directions===

* Place all ingredients in bowl of food processor with sharp blade
* Process until a ball is formed, about 45 seconds
* Remove ball and knead on counter briefly
* Form dough into 6" cylinder by rolling on counter and shaping with hands
* Wrap dough tightly in plastic wrap and let rest at room temperature for 4 hours
* Unwrap dough and cut into six equal pieces
* For each of the six pieces:
** Lightly flour dough piece.
** Using hands, form dough piece into 3” square.
** Using rolling pin, working from the center of the dough, gradually roll out dough into 6”x20” sheet in multiple (3) steps. Lightly flour and flip dough between each step. Sheet should be translucent.
** Lay sheet on kitchen towel to dry.
* Once the dough sheets are dray around the edges, about 15 minutes, roll up one sheet at a time, using 2” folds, and cut with knife to desired width. Gently unroll and separate the cut pieces.
* Cut meat into thin slices 1 inch long. Cut onions into wedges. Remove seeds from peppers and cut peppers into thin slices.
* Heat vegetable oil in wok over high heat. Add garlic and 5 spice powder. Stir-fry 15 seconds.
* Add meat. Stir-fry until meat is brown, about 5 minutes.
* Add onions. Stir-fry 2 minutes.
* Add mushrooms and peppers. Stir-fry until peppers and crisp-tender, about 2 minutes.
* Combine all remaining ingredients.
* Pour mixture over meat-vegetable mixture. Cook and stir until liquid boils and thickens.

===Yield===

4 servings

===Nutrition===

===Source===

Consumer's Guide Chinese Cooking Class Cookbook

[[Category:Food]]
[[Category:Recipes]]
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@@ Line 16: / Line 16: @@
 * Place all ingredients in bowl of food processor with sharp blade.
-* Process until a ball is formed, about 45 seconds.  Gough should be tacky to the touch, not sticky, not dry.
+* Process until a ball is formed, about 45 seconds.  Dough should be tacky to the touch, not sticky, not dry.
 * Remove ball and knead on counter briefly to bring together the dough, 2 or 3 turns.
 * Form dough into loose 6" cylinder by rolling on counter and shaping with hands.
@@ Line 26: / Line 26: @@
 ** Using rolling pin, roll out to a six inch square, turning dough 90&deg; every few strokes.  Lightly dust with flour when finished.
 ** Using rolling pin, rolling from the middle of the dough to the ends, roll out dough into 6&rdquo;x12&rdquo; sheet.  Lift and lightly dust with flour.
-** Continue rolling from the middle, lifting the sheet to prevent sticking, stretching the sheet out to about 20rdquo; in length.
+** Continue rolling from the middle, lifting the sheet to prevent sticking, stretching the sheet out to about 20&rdquo; in length.
 ** Lay sheet on kitchen towels to dry.
 * The sheets can be used as is for lasagna, just add to the dish and cook in oven.

@@ Line 15: / Line 15: @@
 ===Directions===
-* Place all ingredients in bowl of food processor with sharp blade
+* Place all ingredients in bowl of food processor with sharp blade.
 * Process until a ball is formed, about 45 seconds.  Gough should be tacky to the touch, not sticky, not dry.
 * Remove ball and knead on counter briefly to bring together the dough, 2 or 3 turns.

@@ Line 16: / Line 16: @@
 * Place all ingredients in bowl of food processor with sharp blade
-* Process until a ball is formed, about 45 seconds
+* Process until a ball is formed, about 45 seconds.  Gough should be tacky to the touch, not sticky, not dry.
-* Remove ball and knead on counter briefly to bring together the dough, 4 or 5 turns.
+* Remove ball and knead on counter briefly to bring together the dough, 2 or 3 turns.
-* Form dough into 6" cylinder by rolling on counter and shaping with hands
+* Form dough into loose 6" cylinder by rolling on counter and shaping with hands.
-* Wrap dough tightly in plastic wrap and let rest at room temperature for 4 hours
+* Wrap dough tightly in plastic wrap and let rest at room temperature for 4 hours.
-* Unwrap dough and cut into six equal pieces
+* Unwrap dough and cut into six equal pieces.
 * For each of the six pieces:
-** Lightly flour dough piece.
+** Lightly flour dough piece.  (It is critical not to over flour the dough, use flour sparingly throughout these steps.)
 ** Using hands, form dough piece into 3&rdquo; square.
-** Using rolling pin, working from the center of the dough, gradually roll out dough into 6&rdquo;x20&rdquo; rectangular sheet in multiple (3) steps.  Lightly flour and flip dough between each step.  Sheet should be translucent.
+** Using rolling pin, roll out to a six inch square, turning dough 90&deg; every few strokes.  Lightly dust with flour when finished.
 ** Lay sheet on kitchen towels to dry.
-* Once the dough sheets are dry around the edges, about 15 minutes, roll up one sheet at a time, using 2&rdquo; folds, and cut with knife to desired width.  Gently unroll and separate the cut pieces.
+* The sheets can be used as is for lasagna, just add to the dish and cook in oven.
 ===Yield===

@@ Line 26: / Line 26: @@
 ** Using rolling pin, working from the center of the dough, gradually roll out dough into 6&rdquo;x20&rdquo; rectangular sheet in multiple (3) steps.  Lightly flour and flip dough between each step.  Sheet should be translucent.
 ** Lay sheet on kitchen towels to dry.
-* Once the dough sheets are dray around the edges, about 15 minutes, roll up one sheet at a time, using 2&rdquo; folds, and cut with knife to desired width.  Gently unroll and separate the cut pieces.
+* Once the dough sheets are dry around the edges, about 15 minutes, roll up one sheet at a time, using 2&rdquo; folds, and cut with knife to desired width.  Gently unroll and separate the cut pieces.
 ===Yield===

@@ Line 1: / Line 1: @@
 ===Ingredients===
 {|
-|align="right"|10oz (2 cups)
+|align="right" valign="top"|10
-|all-purpose flour
+|ounces (2 cups) all-purpose flour
 |-
-|align="right"|2 tablespoons
+|align="right" valign="top"|2
-|olive oil
+|tablespoons olive oil
 |-
-|align="right"|2
+|align="right" valign="top"|2
 |whole eggs
 |-
-|align="right"|6
+|align="right" valign="top"|6
 |egg yolks
 |}
@@ Line 43: / Line 43: @@
 ===Source===
-Consumer's Guide Chinese Cooking Class Cookbook
+America's Test Kitchen TV show, 4-12-2013
 [[Category:Food]]
 [[Category:Recipes]]
 __NOTOC__

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