HOMEMADE PASTA SHAPES RECIPES

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HOMEMADE PASTA (SHEETS AND SHAPES) - ITALIAN RECIPES BY ...



Homemade pasta (sheets and shapes) - Italian recipes by ... image

Making fresh egg pasta is child's play when you follow our tips for preparing the pasta dough and all the different shapes!

Provided by GialloZafferano

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 4

Number Of Ingredients 2

Eggs (at least 2.5oz - 70 g each) as organic as possible 4
Flour 00 3 ½ cups

Steps:

  • To make the fresh dough , pour a little less than 3 cups (400 g) of flour into a bowl (it is best to keep a bit aside to add if necessary) 1 or directly onto a wooden pastry board for its porosity. Make a crater in the middle and add the whole eggs stirring 2 , with the fork and at the same time start to mix in the flour 3 .
  • Once the liquid part has been absorbed, start kneading by hand 4 : transfer to the pastry board or a wooden surface and knead there for about 10 minutes, with the palm and vigorously, pulling it in all directions 5 but taking care not to tear it. Once the dough is smooth 6 ,
  • wrap it in the plastic wrap 7 and let it rest at room temperature for at least 30 minutes. Then you can resume working the dough . Cut a piece with the pastry cutter 8 , taking care to keep the rest in the wrap so that it doesn't dry out. Flour the piece of pasta 9
  • and pull it with the sheet maker 10 at maximum thickness and pass the dough between the rollers to obtain a thick first sheet 11 , fold the two edges of the sheet towards the center 12 .
  • to give it a more regular shape 13 , then dust again with a little flour and pass it again between the rollers 14 ; once you have obtained a rectangular sheet, lay it on the slightly floured pastry board and trim the ends with a pastry cutter or a knife 15 ,
  • then divide it into two parts 16 so that it can be handled more easily, going gradually to the thinnest thickness until it reaches the penultimate thickness 17 . At this point your fresh egg pasta is ready and you can make the pasta shape you prefer 18 : you can find all the instructions at the bottom of the recipe.

Nutrition Facts : Calories 408 kcal, CarbohydrateContent 74.1 g, SugarContent 1.6 g, FatContent 5 g, SaturatedFatContent 1.74 g, FiberContent 2.4 g, CholesterolContent 185 g, SodiumContent 71 g

SICILIAN HOMEMADE PASTA: THE RECIPE FOR A TYPICAL FRAGRANT ...



Sicilian homemade pasta: the recipe for a typical fragrant ... image

This type of Sicilian homemade pasta is a tasty and fragrant first course, typical of the Italian tradition. The protagonist of the recipe is a short pasta format, with a characteristic spiral shape, still prepared today by hand with great skill and speed by the Sicilian housewives.

Provided by Cookist

Total Time 60 minutes

Yield 4

Number Of Ingredients 9

Durum wheat semolina flour, 400 grams
Water, 220 grams (1 cup)
Cherry tomatoes, 350 grams
Already shelled almonds, 80 grams
Pecorino cheese, 80 grams
Basil, 1 tuft
Garlic, 1 clove
Extra virgin olive oil, 50 ml
Salt, as much as is needed

Steps:

  • For the pasta: collect the flour in a bowl and pour the water (1), then start working the dough.
  • As soon as this has taken shape, transfer it to a work surface and continue to knead until you get a smooth and soft dough (2).
  • Detach pieces the size of a walnut from the dough and roll them out to form thin sausages (3).
  • Remove pieces of about 6 cm in length (4).
  • At this point, roll them diagonally on the stick, until you get the characteristic helical shape (5). Let the dough dry on a sieve or tea towel for at least 30 minutes.
  • Meanwhile, prepare the pesto; wash the cherry tomatoes, cut the bottom crosswise and blanch them for a few minutes in boiling water (6).
  • Drain the cherry tomatoes, let them cool and remove the skin with the help of a knife (7).
  • Collect the cherry tomatoes in a container and add the pecorino cheese, almonds, basil, garlic and a pinch of salt; pour the oil (8) and start blending until you get a creamy and homogeneous pesto.
  • Boil the pasta in boiling salted water, then drain it al dente and season it with the pesto. Put it in the plate, sprinkle with a little pecorino cheese (9) and serve.

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