Difference between revisions of "Fresh Pasta Dough"
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* 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 | * Process until a ball is formed, about 45 seconds | ||
| − | * Remove ball and knead on counter briefly | + | * Remove ball and knead on counter briefly to bring together the dough, 4 or 5 turns. |
* Form dough into 6" cylinder by rolling on counter and shaping with hands | * 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 | * Wrap dough tightly in plastic wrap and let rest at room temperature for 4 hours | ||
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** Lightly flour dough piece. | ** Lightly flour dough piece. | ||
** Using hands, form dough piece into 3” square. | ** 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. | + | ** Using rolling pin, working from the center of the dough, gradually roll out dough into 6”x20” rectangular sheet in multiple (3) steps. Lightly flour and flip dough between each step. Sheet should be translucent. |
| − | ** Lay sheet on kitchen | + | ** 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” folds, and cut with knife to desired width. | + | * 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. |
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===Yield=== | ===Yield=== | ||
| − | 4 | + | 4 servings |
===Nutrition=== | ===Nutrition=== | ||
Revision as of 18:32, 13 April 2013
Ingredients
| 10 | ounces (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 to bring together the dough, 4 or 5 turns.
- 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” 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” folds, and cut with knife to desired width. Gently unroll and separate the cut pieces.
Yield
4 servings
Nutrition
Source
America's Test Kitchen TV show, 4-12-2013
