BEST PASTA DOUGH RECIPES RECIPES

Name: Basic recipe for fresh egg pasta dough
Total time: 30 min
Yield: 4
Ingredients: 600 g Tipo '00' flour; 6 large free-range eggs or 12 large free-range egg yolks

BASIC RECIPE FOR FRESH EGG PASTA DOUGH - JAMIE OLIVER

Basic recipe for fresh egg pasta dough - Jamie Oliver image

Try to get hold of Tipo ‘00’ – this is a very finely sieved flour which is normally used for making egg pasta or cakes. In Italy it’s called farina di grano tenero, which means ‘tender’ or ‘soft’ flour. I normally use eggs to make my pasta, as here – you can either use 6 eggs or if you want to make it richer and more yellow use 12 yolks.

Total Time 30 minutes

Yield 4

Number Of Ingredients 2

Ingredients

600 g Tipo '00' flour
6 large free-range eggs or 12 large free-range egg yolks

Steps:

1. Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it.
2. Using a fork, beat the eggs until smooth. Mix together with the flour as much as possible so it’s not too sticky.
3. Flour each hand and begin to knead. This is the bit where you can let all your emotions out, so go for it! What you want to end up with is a nice piece of smooth, silky, elastic dough.
4. Cover it with clingfilm and leave it to rest for about half an hour in the fridge before rolling and shaping it.

Nutrition Facts : Calories 620 calories, FatContent 12 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 26.7 g protein, CarbohydrateContent 101.4 g carbohydrate, SugarContent 2.2 g sugar, SodiumContent 0.1 g salt, FiberContent 3.9 g fibre

HOMEMADE PASTA DOUGH RECIPE: HOW TO MAKE IT

Homemade Pasta Dough Recipe: How to Make It image

Go for it. Once you try homemade pasta, you're hooked. —Kathryn Conrad, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 large eggs
1 large egg yolk
1/4 cup water
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon coarsely ground pepper, optional
1-1/2 cups all-purpose flour
1/2 cup semolina flour

Steps:

In a small bowl, whisk the first 5 ingredients and pepper, if using. On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Pour egg mixture into the well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (the dough will be slightly sticky)., Lightly dust work surface with flour; knead dough gently 5 times. Divide into 6 portions; cover and let rest 30 minutes., To make fettuccine, roll each ball into a 10x8-in. rectangle, dusting lightly with flour. Roll up jelly-roll style. Cut into 1/4-in.-wide strips. Cook in boiling water 1-3 minutes.

Nutrition Facts : Calories 217 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 124mg sodium, CarbohydrateContent 34g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 8g protein.

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BASIC RECIPE FOR FRESH EGG PASTA DOUGH - JAMIE OLIVER

Try to get hold of Tipo ‘00’ – this is a very finely sieved flour which is normally used for making egg pasta or cakes. In Italy it’s called farina di grano tenero, which means ‘tender’ or ‘soft’ flour. I normally use eggs to make my pasta, as here – you can either use 6 eggs or if you want to make it richer and more yellow use 12 yolks.
From jamieoliver.com
Total Time 30 minutes
Calories 620 calories per serving

1. Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it.
2. Using a fork, beat the eggs until smooth. Mix together with the flour as much as possible so it’s not too sticky.
3. Flour each hand and begin to knead. This is the bit where you can let all your emotions out, so go for it! What you want to end up with is a nice piece of smooth, silky, elastic dough.
4. Cover it with clingfilm and leave it to rest for about half an hour in the fridge before rolling and shaping it.

See details

HOMEMADE PASTA DOUGH RECIPE: HOW TO MAKE IT

Go for it. Once you try homemade pasta, you're hooked. —Kathryn Conrad, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Dinner
Calories 217 calories per serving

In a small bowl, whisk the first 5 ingredients and pepper, if using. On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Pour egg mixture into the well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (the dough will be slightly sticky)., Lightly dust work surface with flour; knead dough gently 5 times. Divide into 6 portions; cover and let rest 30 minutes., To make fettuccine, roll each ball into a 10x8-in. rectangle, dusting lightly with flour. Roll up jelly-roll style. Cut into 1/4-in.-wide strips. Cook in boiling water 1-3 minutes.

See details

BASIC RECIPE FOR FRESH EGG PASTA DOUGH - JAMIE OLIVER

1. Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it.
2. Using a fork, beat the eggs until smooth. Mix together with the flour as much as possible so it’s not too sticky.
3. Flour each hand and begin to knead. This is the bit where you can let all your emotions out, so go for it! What you want to end up with is a nice piece of smooth, silky, elastic dough.
4. Cover it with clingfilm and leave it to rest for about half an hour in the fridge before rolling and shaping it.

See details

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