HOMEMADE PASTA INGREDIENTS RECIPES
HOMEMADE PASTA RECIPE - FOOD.COM - FOOD.COM - RECIP…
I saw this on a cooking show on TV and it's now my favourite recipe for making noodles. The food processor does all the hard work of kneading the dough for you. I usually dry my strips from the pasta machine a little before cutting them into noodles. They seem to separate better that way. I then put meal size quantities in zip lock bags and freeze This saves hanging them up to dry.
Total Time 1 hours
Prep Time 1 hours
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Add all ingredients to a food processor.
- Process until mixture starts to form a ball. You should knead the dough for at about ten minutes until it bouncers back when pressed down with your finger.
- You may want to start with a little less water depending on the size of your eggs and moistness of your flour.
- Wrap ball in plastic wrap and let rest for about an hour.
- Then make your pasta using your pasta machine or rolling out. Enjoy -- .
Nutrition Facts : Calories 293.1, FatContent 6.4, SaturatedFatContent 1.3, CholesterolContent 93, SodiumContent 37.2, CarbohydrateContent 47.9, FiberContent 1.7, SugarContent 0.3, ProteinContent 9.6
HOMEMADE PASTA WITHOUT A PASTA MACHINE RECIPE | ALLRECI…
Haven't got a pasta machine but still want to try homemade pasta? This is the recipe for you! All you need is flour, eggs, salt, and a rolling pin. And, of course, some time to have fun!
Provided by Alemarsi
Categories Italian Recipes
Total Time 1 hours 33 minutes
Prep Time 25 minutes
Cook Time 8 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place flour on a marble or wooden work surface. Make a well in the center and crack in the eggs; add the salt. Gently beat eggs with a fork, incorporating the surrounding flour, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
- Knead dough with your hands by flattening the ball, stretching it and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
- Dust work surface with flour. Divide dough into 3 equal portions. Flatten 1 piece a little and roll out 5 to 6 times with a rolling pin. Turn dough 45 degrees and roll 5 to 6 times. Continue rolling and turning until dough is 1/16-inch thick.
- Cut dough into a sheet. Dust generously with flour and roll into a cylinder. Slice cylinder into 1/4-inch thick strips. Unroll strips and toss generously in flour. Let tagliatelle air-dry, about 30 minutes.
- Bring a large pan of salted water to a boil. Drop in tagliatelle and cook until tender yet still firm to the bite, 3 to 5 minutes. Drain.
Nutrition Facts : Calories 324.4 calories, CarbohydrateContent 54.7 g, CholesterolContent 139.5 mg, FatContent 5 g, FiberContent 1.8 g, ProteinContent 13.7 g, SaturatedFatContent 1.3 g, SodiumContent 92.9 mg, SugarContent 0.5 g
More about "homemade pasta ingredients recipes"
HOW TO MAKE FRESH PASTA | HOMEMADE PASTA | JAMIE OLIVER
Simple ingredients and little bit of love is all you need to make your own perfect pasta dough.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 415 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 415 calories per serving
- Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth.
- Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.
- Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough!
- Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente. There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It’s quite hard work, and after a few minutes it’s easy to see why the average Italian grandmother has arms like Frank Bruno! You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury.
- Wrap the dough in clingfilm and put it in the fridge to rest for at least 30 minutes – make sure the clingfilm covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).
- How to roll your pasta: first of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!
- If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids' homework and stuff like that, shift all this out of the way for the time being. It won't take a minute, and starting with a clear space to work in will make things much easier, I promise.
- Dust your work surface with some Tipo 00 flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all.
- Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!
- Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through.
- When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out.
- Whether you're rolling by hand or by machine you'll need to know when to stop. If you're making pasta like tagliatelle, lasagne or stracchi you'll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.
- Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.
See details
HOMEMADE PASTA - THE PIONEER WOMAN – RECIPES, COUNTRY ...
Make Ryan’s homemade pasta this weekend! It’s the right thing to do.
From thepioneerwoman.com
Reviews 5
Total Time 32 minutes
Category main dish
From thepioneerwoman.com
Reviews 5
Total Time 32 minutes
Category main dish
- Rule of thumb: Two eggs per one cup of flourMake a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary.Let the dough rest for a little while before rolling it out. You can sort of figure on one egg per person to determine how much dough to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two.When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better. Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter. To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.
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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
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Dinner
Calories 217 calories per serving
- In a small bowl, whisk the first 6 ingredients. 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
HOW TO MAKE FRESH PASTA | HOMEMADE PASTA | JAMIE OLIVER
Simple ingredients and little bit of love is all you need to make your own perfect pasta dough.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 415 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 415 calories per serving
- Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth.
- Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.
- Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough!
- Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente. There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It’s quite hard work, and after a few minutes it’s easy to see why the average Italian grandmother has arms like Frank Bruno! You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury.
- Wrap the dough in clingfilm and put it in the fridge to rest for at least 30 minutes – make sure the clingfilm covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).
- How to roll your pasta: first of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!
- If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids' homework and stuff like that, shift all this out of the way for the time being. It won't take a minute, and starting with a clear space to work in will make things much easier, I promise.
- Dust your work surface with some Tipo 00 flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all.
- Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!
- Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through.
- When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out.
- Whether you're rolling by hand or by machine you'll need to know when to stop. If you're making pasta like tagliatelle, lasagne or stracchi you'll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.
- Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.
See details
HOMEMADE PASTA RECIPE - FOOD.COM - FOOD.COM - RECIP…
I saw this on a cooking show on TV and it's now my favourite recipe for making noodles. The food processor does all the hard work of kneading the dough for you. I usually dry my strips from the pasta machine a little before cutting them into noodles. They seem to separate better that way. I then put meal size quantities in zip lock bags and freeze This saves hanging them up to dry.
From food.com
Reviews 5.0
Total Time 1 hours
Calories 293.1 per serving
From food.com
Reviews 5.0
Total Time 1 hours
Calories 293.1 per serving
- Then make your pasta using your pasta machine or rolling out. Enjoy -- .
See details
HOW TO MAKE HOMEMADE PASTA DOUGH | FRESH PASTA RECIPE ...
From foodnetwork.com
Reviews 4.6
Total Time 45 minutes
Reviews 4.6
Total Time 45 minutes
- Cut the dough into quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time, until the pasta is about 1/8 to 1/16-inch thick. Cut the pasta into the desired shape and use as needed.
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HOMEMADE PASTA - RECIPES BY LOVE AND LEMONS
Homemade Pasta Recipe Ingredients. You only need 4 ingredients to make delicious fresh pasta at home, and there’s a good chance you have all of them on hand already: All-purpose flour – In the past, I thought you needed 00 flour or semolina flour to make great fresh pasta, but this homemade pasta …
From loveandlemons.com
From loveandlemons.com
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31 OF OUR BEST HOMEMADE PASTA RECIPES | TASTE OF HOME
Jan 12, 2018 · Simple Pasta Sauce This is a simple pasta sauce that you can use for more than just spaghetti. Puree this recipe for pizza sauce or a great dipping sauce. I also like to make a variation for bruschetta by omitting the olive oil, using fire-roasted diced tomatoes and simply combining the uncooked ingredients.
From tasteofhome.com
From tasteofhome.com
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AUTHENTIC HOMEMADE PASTA SAUCE RECIPE (FRESH OR CANNE…
Sep 14, 2016 · How to Use Homemade Pasta Sauce. You probably already have a recipe in mind since you’re reading this post, but this is endlessly versatile and great in many recipes. The fresh …
From wellnessmama.com
From wellnessmama.com
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HOMEMADE PASTA RECIPES | ALLRECIPES
This makes really great homemade linguine or ravioli for a manual pasta machine. If its too sticky, just roll a bit in flour. This recipe makes enough pasta for 24 small raviolis or 4 servings of linguine.
From allrecipes.com
From allrecipes.com
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HOMEMADE PASTA - GIMME SOME OVEN
May 15, 2019 · Homemade Pasta Ingredients: Alright, before we get to the full recipe below, here are a few important notes about the pasta ingredients you will need to make 1 pound of classic homemade egg pasta: Flour: I really love to make my homemade pasta with “00” flour, which yields the silkiest pasta…
From gimmesomeoven.com
From gimmesomeoven.com
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HOMEMADE PASTA - RECIPES BY LOVE AND LEMONS
Homemade Pasta Recipe Ingredients. You only need 4 ingredients to make delicious fresh pasta at home, and there’s a good chance you have all of them on hand already: All-purpose flour – In the past, I thought you needed 00 flour or semolina flour to make great fresh pasta, but this homemade pasta …
From loveandlemons.com
From loveandlemons.com
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HOMEMADE PASTA RECIPES | ALLRECIPES
This makes really great homemade linguine or ravioli for a manual pasta machine. If its too sticky, just roll a bit in flour. This recipe makes enough pasta for 24 small raviolis or 4 servings of linguine.
From allrecipes.com
From allrecipes.com
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HOMEMADE PASTA - GIMME SOME OVEN
May 15, 2019 · Homemade Pasta Ingredients: Alright, before we get to the full recipe below, here are a few important notes about the pasta ingredients you will need to make 1 pound of classic homemade egg pasta: Flour: I really love to make my homemade pasta with “00” flour, which yields the silkiest pasta…
From gimmesomeoven.com
From gimmesomeoven.com
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68 HOMEMADE PASTA SAUCE RECIPES THAT AREN'T MARINARA | …
Mar 09, 2020 · 68 Homemade Pasta Sauce Recipes That Aren't Marinara These non-marinara, creative pasta recipes will come in handy when you want to give red sauce a rest. By …
From bonappetit.com
From bonappetit.com
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HOMEMADE PASTA DOUGH RECIPE | LEITE'S CULINARIA
Oct 24, 2021 · [Editor's Note: You could opt to roll the pasta dough by hand using a long wooden rolling pin, although a pasta machine makes for far less work.]Feed the pasta dough through a pasta machine set on the widest setting. As the sheet of pasta dough …
From leitesculinaria.com
From leitesculinaria.com
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HOMEMADE PASTA WITHOUT A PASTA MACHINE RECIPE | ALLRECI…
With ingredients like cheese, chiles, tomatoes, and sour cream, enchilada casserole is a filling, budget-friendly option that will be the star of your next potluck or family meal. Try one of our enchilada casserole recipes …
From allrecipes.com
From allrecipes.com
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PASTA SAUCES ARCHIVES | RAO'S HOMEMADE
Rao's Homemade sauces range from traditional marinara, tomato basil, vodka, and alfredo, to arrabbiata, four cheese, and sensitive marinara. Try them all!
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VET-APPROVED HOMEMADE DOG FOOD RECIPES
Sep 24, 2021 · Make sure you can afford the ingredients to make your own dog food. Homemade food is typically less expensive than commercially prepared fresh or raw dog food, but it usually costs a little more than kibble. If you have a picky dog, you may need to source multiple recipes …
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PASTA RECIPES | MYRECIPES
Our collection of pasta recipes offers hundreds of ways to prepare and serve pasta, including recipes for vegetarian main dishes, casseroles, salads, and soups. ... these quick and easy pasta recipes with few ingredients are ideal for busy weeknights. ... Homemade pasta …
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From myrecipes.com
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