Difference between revisions of "Fresh Pasta Dough"
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===Ingredients=== | ===Ingredients=== | ||
{| | {| | ||
| − | |align="right"| | + | |align="right" valign="top"|10 |
| − | + | |ounces (2 cups) all-purpose flour | |
|- | |- | ||
| − | |align="right"|2 | + | |align="right" valign="top"|2 |
| − | |olive oil | + | |tablespoons olive oil |
|- | |- | ||
| − | |align="right"|2 | + | |align="right" valign="top"|2 |
|whole eggs | |whole eggs | ||
|- | |- | ||
| − | |align="right"|6 | + | |align="right" valign="top"|6 |
|egg yolks | |egg yolks | ||
|} | |} | ||
===Directions=== | ===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 | + | * 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 | + | * 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: | * 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” square. | ** Using hands, form dough piece into 3” square. | ||
| − | ** Using rolling pin, | + | ** Using rolling pin, roll out to a six inch square, turning dough 90° every few strokes. Lightly dust with flour when finished. |
| − | ** Lay sheet on kitchen | + | ** Using rolling pin, rolling from the middle of the dough to the ends, roll out dough into 6”x12” sheet. Lift and lightly dust with flour. |
| − | * | + | ** Continue rolling from the middle, lifting the sheet to prevent sticking, stretching the sheet out to about 20” 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. | |
| − | + | * To slice into thinner pasta shapes, let the sheets dry on the towels until they are firm around the edges, about 15 minutes, fold up up one sheet at a time, lengthwise, using 2” folds, and cut with sharp knife to desired width. Gently unroll and separate the cut pieces. | |
| − | + | * Cook fresh pasta in boiling water (plus tablespoon of salt, splash of olive oil) until it floats, 2 - 3 minutes. | |
| − | + | * Fresh pasta can be frozen for up to two weeks. Take directly from freezer and place in boiling water to cook. | |
| − | * | ||
| − | |||
===Yield=== | ===Yield=== | ||
| − | 4 | + | 4 servings |
===Nutrition=== | ===Nutrition=== | ||
| Line 43: | Line 41: | ||
===Source=== | ===Source=== | ||
| − | + | America's Test Kitchen TV show, 4-12-2013 | |
[[Category:Food]] | [[Category:Food]] | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
__NOTOC__ | __NOTOC__ | ||
| + | [[Category:Food]] | ||
| + | [[Category:Recipes]] | ||
Latest revision as of 13:32, 31 December 2019
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. 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.
- 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. (It is critical not to over flour the dough, use flour sparingly throughout these steps.)
- Using hands, form dough piece into 3” square.
- Using rolling pin, roll out to a six inch square, turning dough 90° 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”x12” sheet. Lift and lightly dust with flour.
- Continue rolling from the middle, lifting the sheet to prevent sticking, stretching the sheet out to about 20” 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.
- To slice into thinner pasta shapes, let the sheets dry on the towels until they are firm around the edges, about 15 minutes, fold up up one sheet at a time, lengthwise, using 2” folds, and cut with sharp knife to desired width. Gently unroll and separate the cut pieces.
- Cook fresh pasta in boiling water (plus tablespoon of salt, splash of olive oil) until it floats, 2 - 3 minutes.
- Fresh pasta can be frozen for up to two weeks. Take directly from freezer and place in boiling water to cook.
Yield
4 servings
Nutrition
Source
America's Test Kitchen TV show, 4-12-2013
