PASTA BY HAND RECIPES
HOMEMADE PASTA RECIPE - FOOD.COM
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 RECIPE - FOOD.COM
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
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HAND ROLLED PASTA RECIPE - CHOWHOUND
Try this easy and comforting hand rolled pasta and homemade garlic tomato sauce, straight from an actual Italian grandma to your kitchen.
From chowhound.com
Calories 256 per serving
From chowhound.com
Calories 256 per serving
- The sauce has to simmer for a couple of hours, so start this before your pasta. Pour the olive oil into a small saucepan – it should cover the base to a depth of 5 mm (1/4 in). Warm up the oil over a low heat and sauté the whole garlic cloves until you can crush them with a spoon; they shouldn’t burn. This will take about 20 minutes. About 15 minutes into the cooking, add the chilli pepper, and continue frying the two ingredients for the final 5 minutes. Stir through the tomato purée, followed by the plum tomatoes. Break up the tomatoes with a wooden spoon, season with salt, and add half a tin of water. Let this simmer very gently over a low heat for 2 hours, adding a splash of water from time to time if you need to. You want a thick sauce at the end. Giuseppina uses a food mill to purée the sauce – to make sure the garlic and chilli disappear. You could also use a hand-held blender. Make the pasta dough as described in the Egg Pasta Dough Recipe below but swap 3 of the eggs for water. Fill a shallow bowl with semolina flour to drop your pici into, to stop them from sticking together. Place a small bowl of water to the side of your pasta board, so you can keep your fingers moist while rolling the dough into pici (or use a small spritzing bottle filled with water). Roll the dough out quite thickly, about 5 mm (1/4 in). Then slice it up, making 1 x12 cm (½ x 5 in) batons. Take each one, place it on the board and place both your hands together over the pasta. Keep your fingers straight and roll out the pasta, moving your hands apart. You are creating a spaghetti strand, so try and keep the pasta even in thickness. Giuseppina’s pici are much slimmer than some of the tubby versions you see on the Internet; aim for about 3 mm in diameter and 40 cm (15 ¾ in) long. Drop your finished pici into the semolina. If the bowl starts getting a little crowded, move them onto a tray. Bring a large pan of salted water to the boil and drop the pici in. Cook for 2 minutes and then test for doneness. Drain and stir through the sauce – you want it to cling to the pasta and not puddle around it. Serve immediately. Traditionally, no cheese is added. Excerpted from “Pasta Grannies: The Official Cookbook”. Copyright 2019 Hardie Grant UK
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HOMEMADE PASTA RECIPES | ALLRECIPES
Consistently great and easy pasta dough. 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. Whatever pasta you make should take no more than 4 to 6 minutes to boil.
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HOW TO MAKE PASTA - THE INGREDIENTS & INSTRUCTIONS
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HOMEMADE PASTA DOUGH RECIPE | LEITE'S CULINARIA
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HOW TO MAKE PASTA HAND-ROLLED - PINCH OF ITALY
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Jul 21, 2017 · The pasta roller helps with the macaroni making process in that it does the heavy lifting of rolling the sheets out thinly, but you’ll still need to follow the process above for shaping the noodles by hand. With a pasta extruder. The pasta extruder is obviously the simplest way to make a hollow pasta noodle like macaroni.
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