HOW TO DRY EGG PASTA RECIPES

BASIC EGG PASTA RECIPE | ALLRECIPES

Basic Egg Pasta Recipe | Allrecipes image

Basic egg pasta ready to roll, extrude, or shape into whatever type of noodle you desire. This dough can be mixed by hand or with a stand mixer. Like any flour recipe, the amount of flour required isn't a given. It will change depending on the size of your eggs and the humidity of your region.

Provided by Blerghhh

Categories Everyday Cooking

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

3 ½ cups Italian Tipo "00" flour, or more to taste
2 eggs
2 egg yolks, or more as needed
1 teaspoon olive oil
1 pinch salt

Steps:

Pile flour onto a work surface and make a small well in the center; place eggs, egg yolks, olive oil, and salt into the well. Gently stir the egg mixture with a fork, gradually drawing in flour until dough comes together.
Knead dough with hands until smooth and leathery, about 10 minutes.
Wrap dough in plastic wrap; let rest until malleable, 1 to 2 hours. Remove plastic wrap.
Cut dough into four pieces; roll out with a rolling pin. Run flattened pieces through a pasta roller to create desired noodle shape.

Nutrition Facts : Calories 72.6 calories, CarbohydrateContent 0.5 g, CholesterolContent 195.4 mg, FatContent 5.9 g, ProteinContent 4.5 g, SaturatedFatContent 1.7 g, SodiumContent 77.8 mg, SugarContent 0.2 g

FRESH EGG PASTA RECIPE - NYT COOKING

Fresh Egg Pasta Recipe - NYT Cooking image

This adaptable pasta recipe will work with whatever flour you’ve got in the pantry. Using the “00” gives the silkiest, softest pasta while bread flour will give you more of a satisfying chew, and all-purpose lands you squarely in the middle. Because flour absorbs liquid differently depending on its age and the humidity in the air, consider these amounts as a guide and not as the law. Use your judgment. If the dough seems too wet and sticky to work with, add a bit more flour; if it seems too dry to come together into a smooth, satiny ball, add a bit more oil. The pasta is wonderful cooked right away, but you could dry it for future use instead. Let it hang in strands over the backs of your kitchen chairs or on a washing line if you have one. Or you can curl handfuls of pasta into loose nests and let them dry out on the sheet trays, uncovered.

Provided by Melissa Clark

Total Time 1 hours 30 minutes

Yield 4 to 6 servings, about 1 pound

Number Of Ingredients 5

Ingredients

2 1/4 cups/290 grams all-purpose flour, bread flour or “00” flour, more as needed
3/4 teaspoon/3 grams kosher salt
2 whole large eggs
3 egg yolks
1 tablespoon extra-virgin olive oil, more as needed

Steps:

In a food processor, pulse together flour and salt. Add eggs, yolks and oil and run the machine until the dough holds together. If dough looks dry, add another teaspoon olive oil. If dough looks wet, add a little flour until dough is tacky and elastic.
Dump dough onto a work surface and knead briefly until very smooth. Wrap in plastic and rest at room temperature for 1 hour or in the fridge overnight. (If pressed for time, the dough can be used after a 30-minute rest; just note that it would be slightly harder to roll out.)
Cut the dough into 4 pieces, keeping them covered with plastic wrap or a dish towel when not in use. (If you’re rolling the dough out by hand, rather than using a pasta machine, cut it into 2 pieces instead.) Using a pasta roller set to the thickest (widest) setting, roll one piece of dough out into a sheet. Fold the sheet in thirds like a letter and pass it through the machine 2 more times on the same setting.
Reduce the setting, and repeat rolling and folding the dough, passing it through the machine 2 or 3 times before going to the next setting. For pappardelle and fettuccine, stop rolling when the dough is about 1 or 2 settings wider than the thinnest one on your roller. For lasagna noodles, and for ravioli and other stuffed or filled pasta, go to the thinnest setting. (To roll dough by hand, see note below.)
Shape the pasta. For pappardelle, cut rolled pasta into 1-inch-wide strips. For fettuccine, run the rolled sheets through the fettuccine setting on your roller. Place cut pasta on a flour-dusted sheet tray and cover with a dish towel while rolling and cutting the remaining dough. Make sure to sprinkle flour over the cut pasta before you place another layer on top. If not using immediately, cover the sheet pan with a dish towel to keep the dough supple.
Bring a large pot of well-salted water to a boil, add fresh pasta and boil for 1 to 3 minutes, depending on thickness of the pasta. Drain well.

Nutrition Facts : @context http//schema.org, Calories 243, UnsaturatedFatContent 4 grams, CarbohydrateContent 37 grams, FatContent 6 grams, FiberContent 1 gram, ProteinContent 8 grams, SaturatedFatContent 2 grams, SodiumContent 175 milligrams, SugarContent 0 grams, TransFatContent 0 grams

More about "how to dry egg pasta 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

1. 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.
2. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.
3. 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!
4. 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.
5. 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!).
6. 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!
7. 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.
8. 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.
9. 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!
10. 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.
11. 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.
12. 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.
13. 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

BASIC PASTA DOUGH (NO EGG) RECIPE - FOOD.COM

This recipe yields the equivalent of about 1-1/2 lbs of dry pasta, and can be used to make 4 dozen raviolis.
From food.com
Reviews 5.0
Total Time 2 hours
Calories 400.9 per serving

Note: Boiling fresh pasta takes significantly less time than dry pasta. Depending on the shape, cook for 30 seconds to 2 minutes.

See details

HOMEMADE PASTA RECIPE - BBC GOOD FOOD

Go the extra mile for a classic Italian meal and make your own fresh pasta dough. Our simple recipe can be used to make any style or shape
From bbcgoodfood.com
Total Time 33 minutes
Category Pasta
Calories 200 calories per serving

Cut as required to use for filled pastas like tortellini, or cut into lengths to make spaghetti, linguine, tagliatelle, or pappardelle. Then, dust in semolina flour and set aside, or hang until dry (an hour will be enough time.) Store in a sealed container in the fridge and use within a couple of days, or freeze for 1 month.

See details

BASIC DOUGH FOR FRESH EGG PASTA RECIPE - NYT COOKING

Fresh pasta isn’t something you can master in one go. There’s a learning curve. Only experience can teach you how the dough should feel and how thin to roll it. (Not that it needs to be rolled by hand with a rolling pin. A hand-crank pasta machine is a fine tool, perfect for a small batch.) But pasta making isn’t rocket science either. Most competent home cooks will succeed, even if they never match the prowess of mythic Italian nonnas. Fresh homemade egg pasta is definitely worth the effort, though, and it is always better than commercially produced versions.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 20 minutes
Cuisine italian
Calories 285 per serving

Divide dough into 4 pieces. Knead each piece until smooth. Roll with a rolling pin or pasta machine as thinly as possible (but not quite paper-thin). Cut each sheet in half, making 8 smaller sheets. Dust dough sheets lightly with semolina to keep them from sticking. Stack 2 or 3 sheets, roll loosely, then cut into 1/2-inch-wide noodles or other desired shape. Continue until all dough is used. Gently fluff noodles and spread on a semolina-dusted baking sheet. Refrigerate, uncovered, until ready to cook.

See details

HOW TO MAKE HANDMADE PASTA RECIPE BY TASTY

Making fresh, homemade pasta dough doesn’t have to be tedious! All you need is some flour, eggs, and a tiny bit of arm strength as you knead it all together — no food processor or fancy stand-mixer required. And once your noodles are ready, all it takes is 2-3 minutes of cooking before you can add your sauce, sprinkle your cheese, and open that wine.
From tasty.co
Reviews 97
Cuisine Italian
Calories 1401 calories per serving

Enjoy!

See details

DRY TO COOKED PASTA CONVERSION RECIPES

24/3/2014 · Dry & Cooked Pasta Serving Size. About Pasta dry unenriched elbows 1 metric cup of Pasta dry unenriched elbows weighs 129 grams [g] 1 US cup of Pasta, dry, unenriched elbows weighs 4,3 ounces [oz] Pasta, dry…
From tfrecipes.com

See details

5 WAYS TO MEASURE DRY PASTA - WIKIHOW

12/11/2021 · When cooking pasta, you must measure the dry pasta to ensure you don't cook too little or too much for your sauce. Pasta generally doubles in …
From wikihow.com

See details

PASTA WITH EGG AND CHEESE - COPYKAT RECIPES

27/8/2020 · Pasta with Egg and Cheese is a dish I have been making for over 20 years now. If you don’t have a lot in your pantry, I bet you can make this dish. You only need a few simple ingredients: dry pasta…
From copykat.com

See details

FRESH SEMOLINA AND EGG PASTA RECIPE | ALLRECIPES

The flavor was "okay", but the pasta was tough, even after boiling for almost 15 minutes. I suspect that had something to do with the fact that there's egg in the dough. Most pasta (except egg noodles) doesn't usually have egg in it. I'm sorry, but I think I'll keep looking for an egg-less semolina pasta …
From allrecipes.com

See details

HOW TO DRY HOMEMADE PASTA: DRYING FRESH PASTA - UNO CASA

9/12/2020 · How To Dry Homemade Pasta. Pasta is generally classed as either fresh or dried.However, in this article, we aren’t discussing the dried pasta that you can purchase in the store, but rather how to dry the fresh pasta after preparing it at home.. There’s a difference, and the point of dried homemade pasta …
From unocasa.com

See details

HOW MUCH DRY EGG NOODLES MAKE 4 CUPS COOKED? - HOMEM…

How much dry pasta is 2 cups cooked? Two ounces dry pasta is equal to 1/2 cup dry pasta, which comes out to be 1 cup of cooked pasta. How do you measure dry egg noodles? Measure egg noodles using measuring cups or a food scale. (56 g) of egg noodles is approximately 1 1/4 cup of egg …
From cassiskitchen.com

See details

HOW MUCH DRY EGG NOODLES MAKE 4 CUPS COOKED? - HOMEM…

See details

10 BEST CRABMEAT PASTA RECIPES - YUMMLY

8/2/2022 · Crabmeat Pasta Recipes 177,663 Recipes. Last updated Feb ... red bell pepper, egg and 12 more. Ground Turkey Meatballs with Pasta and Parmesan Pepper Sauce Honeysuckle White. bell pepper, tomatoes, salt, red bell pepper, ricotta cheese and 12 more. Chinese Noodles KitchenAid. rice vinegar, dry sherry, pasta…
From yummly.com

See details

FRESH PASTA RECIPE - SERIOUS EATS

3/1/2021 · Fresh Pasta Recipe A light, springy, delicate homemade fresh pasta, this recipe is as well-suited to slicing into noodles as it is to making stuffed …
From seriouseats.com

See details

RECIPES - PHILIPS

Pasta and Noodle Maker! The pasta and noodle recipes provided in this recipe book and user manual have been tested for success. If you experiment with or use other pasta and noodle recipes, the flour and water/egg ratios will need to be adjusted to the flour and water cup ratios included with the pasta and noodle maker. The pasta …
From philips.com

See details

HOMEMADE EGG NOODLES {EASY TO MAKE ... - SPEND WITH PENNIES

22/10/2018 · The main difference between regular pasta and egg noodles is in the eggs. Egg noodles are made with a higher proportion of eggs to flour, typical pasta (which I learned to make in Italy) can contain a combination of semolina and wheat flour, water and a smaller ratio of egg. Dried pasta in the store usually doesn’t contain any egg …
From spendwithpennies.com

See details

POOR MAN’S TWO-EGG PASTA - LIDIA

Measure the flour and shake it through a sieve into a medium sized mixing bowl. However, if you are making a mixed flour pasta, don’t try to sift or whisk the flours to blend them. Drop the eggs or egg …
From lidiasitaly.com

See details

101 EASY PASTA RECIPES: BEST DISHES TO MAKE FOR DINNER (2022)

8/1/2022 · These simple pasta recipes are just the thing to make your dinner a whole lot easier. From lasagna to mac and cheese and shrimp pasta, we've got …
From parade.com

See details

10 BEST PASTA DISHES WITHOUT TOMATO SAUCE RECIPES - YUM…

13/2/2022 · Pasta Dishes without Tomato Sauce Recipes 155,204 Recipes. Last updated Feb 13, ... pasta, dry sherry, peanut oil and 5 more. Shrimp and Veggie Pasta Salad with Lemon-Herb Vinaigrette KitchenAid. Old Bay Seasoning, ... Basic Egg Pasta …
From yummly.com

See details

10 BEST PASTA DISHES WITHOUT TOMATO SAUCE RECIPES - YUM…

See details

EASY HOMEMADE PASTA - AN EGG-FREE RECIPE - OLD WORLD ...

12/5/2020 · Use a pasta drying rack, or in this case a cooling rack to dry your pasta. Place your pasta on baking sheets, pasta drying racks , or simply leave it on the counter until it becomes dry …
From oldworldgardenfarms.com

See details

EGG YOLK RECIPES (WHAT TO DO WITH LEFTOVER EGG YOLKS ...

18/1/2019 · Egg yolks can be stored in the refrigerator in an airtight container. If the yolks are broken, use them as soon as possible as they will dry out quickly. …
From bakingmischief.com

See details

DRY PASTA - DELICATEZZA

Italian retail dry pasta and pasta box, Best Italian Pasta Brands available online from Delicatezza, Pasta De Cecco, Barilla, Rummo, Gragnano, Voiello.
From delicatezza.co.uk

See details

WHAT ARE EGG NOODLES — AND HOW ARE THEY DIFFERENT FROM P…

28/8/2021 · Pasta dough, as a signature, almost always calls for some proportion of semolina in addition to all-purpose (or pricy, super-fine, “00” flour, if you’re fancy), whereas egg …
From greatist.com

See details

15 EGG RECIPES FOR DINNER - A COUPLE COOKS

26/3/2020 · What’s a list of egg recipes for dinner without the Italian classic pasta carbonara? The concept of carbonara is that whole egg yolks are stirred into the pasta at the table to make a creamy sauce. Here the combination of mozzarella and Parmesan plus the creamy, complex flavor of the egg yolk stirred in as an instant sauce makes the pasta …
From acouplecooks.com

See details

MASALA PASTA RECIPE | HOW TO MAKE PASTA | INDIAN STYLE PASTA

13/5/2019 · Masala pasta recipe – Indian style flavorful & delicious masala pasta that will be your new favorite! This simple & quick pasta is super easy to make & just needs 25 mins. It is kids’ friendly & can be packed even in lunch box or served as an after school snack. It also makes for a quick dinner for your entire family. This pasta …
From indianhealthyrecipes.com

See details