HOMEMADE PASTA
SERVES 12
3 LB. ALL PURPOSE FLOUR
3 LARGE EGGS
6 TBS. EXTRA VIRGIN OLIVE OIL
1 TSP. SALT
IF YOU CHOOSE TO MAKE YOUR PASTA BY HAND YOU WILL POUR THE FLOUR ON A BOARD AND MAKE A PASTA TOWER WITH A HOLE IN THE CENTER. IN THE CENTER YOU WILL ADD YOUR EGGS, OIL AND SALT.
KNEAD BY HAND UNTIL WELL BLENDED AND ADD SM. AMOUNTS OF ADDITIONAL FLOUR IF NEEDED TO KEEP DOUGH FROM STICKING TO YOUR HANDS.
YOU CAN ALSO TAKE THESE SAME INGREDIENTS AND BLEND IN MIXER USING THE DOUGH HOOK ATTACHMENT.
IN EITHER CASE PLACE DOUGH IN A COVERED BOWL IN THE REFRIGERATOR FOR 20 MINUTES BEFORE YOU BEGIN TO PROCESS THRU YOUR PASTA MACHINE.
TAKE YOUR BALL OF PASTA DOUGH AND ROLL ON FLOURED BOARD UNTIL THIN ENOUGH TO RUN THRU THE PASTA MAKER. RUN THE DOUGH THRU THE MACHINE 4 TIMES, EACH TIME ADJUSTING THE THICKNESS MEASUREMENT ON THE MACHINE FOR THINNER AND THINNER PASTA. EACH TIME YOU RUN THE DOUGH THRU THE MACHINE YOU WILL FOLD THE DOUGH IN HALF BEFORE RUNNING THRU THE PASTA MACHINE.
IF YOU DO NOT HAVE A PASTA MACHINE YOU WILL USE YOUR TRUSTY ROLLING PIN UNTIL YOUR DOUGH IS ALMOST PAPER THIN. THIS IS A REWARDING BUT TIME CONSUMING PROCESS.
SERVES 12
3 LB. ALL PURPOSE FLOUR
3 LARGE EGGS
6 TBS. EXTRA VIRGIN OLIVE OIL
1 TSP. SALT
IF YOU CHOOSE TO MAKE YOUR PASTA BY HAND YOU WILL POUR THE FLOUR ON A BOARD AND MAKE A PASTA TOWER WITH A HOLE IN THE CENTER. IN THE CENTER YOU WILL ADD YOUR EGGS, OIL AND SALT.
KNEAD BY HAND UNTIL WELL BLENDED AND ADD SM. AMOUNTS OF ADDITIONAL FLOUR IF NEEDED TO KEEP DOUGH FROM STICKING TO YOUR HANDS.
YOU CAN ALSO TAKE THESE SAME INGREDIENTS AND BLEND IN MIXER USING THE DOUGH HOOK ATTACHMENT.
IN EITHER CASE PLACE DOUGH IN A COVERED BOWL IN THE REFRIGERATOR FOR 20 MINUTES BEFORE YOU BEGIN TO PROCESS THRU YOUR PASTA MACHINE.
TAKE YOUR BALL OF PASTA DOUGH AND ROLL ON FLOURED BOARD UNTIL THIN ENOUGH TO RUN THRU THE PASTA MAKER. RUN THE DOUGH THRU THE MACHINE 4 TIMES, EACH TIME ADJUSTING THE THICKNESS MEASUREMENT ON THE MACHINE FOR THINNER AND THINNER PASTA. EACH TIME YOU RUN THE DOUGH THRU THE MACHINE YOU WILL FOLD THE DOUGH IN HALF BEFORE RUNNING THRU THE PASTA MACHINE.
IF YOU DO NOT HAVE A PASTA MACHINE YOU WILL USE YOUR TRUSTY ROLLING PIN UNTIL YOUR DOUGH IS ALMOST PAPER THIN. THIS IS A REWARDING BUT TIME CONSUMING PROCESS.
FRESHLY MADE PASTA WILL KEEP IN YOUR REFRIGERATOR FOR 2 DAYS IF WRAPPED TIGHTLY. YOU MAY ALSO WRAP TIGHTLY AND FREEZE THE FINISHED PASTA DOUGH.
THE SAME DOUGH IS USED FOR ALL SHAPES OF PASTA. IN FACT, IN ITALY "PASTA" MEANS DOUGH. SO, IF YOU ARE MAKING A BREAD DOUGH, YOU ARE MAKING A "PASTA".
THE VARIOUS SHAPES OF PASTA WERE CREATED TO ACCOMMODATE THE INGREDIENTS TO BE USED AS STUFFING OR FOR THE TYPE OF SAUCE BEING PRESENTED WITH THE PASTA.
No comments:
Post a Comment