RECIPE FOR FRESH PASTA 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

FRESH PASTA RECIPE - BBC FOOD

Fresh pasta recipe - BBC Food image

A classic Italian fresh pasta recipe. Experiment by adding your own flavourings and making different pasta shapes.

Provided by BBC Food

Prep Time 2 hours

Cook Time 0 minutes0S

Yield Serves 2

Number Of Ingredients 2

Ingredients

200g/7oz plain flour or Italian '00' flour
2 medium free-range eggs

Steps:

Place the flour in a food processor. Add the eggs and keep pulse until the mixture resembles fine breadcrumbs (it shouldn't be dusty, nor should it be a big, gooey ball). This only takes a minute. (Alternatively, you can do this by hand. Put the flour on the work surface and form a well in the centre. Crack in the eggs and use your hand to draw in flour from the edges, mixing in the centre until all the flour is incorporated and you have a solid dough.)
Tip out the dough and knead to form into a ball shape. Knead it for 1 minute, it should be quite stiff and hard to knead. Wrap in cling film and leave to rest in the refrigerator for 30 minutes before using. (The pasta dough can be kept in the fridge up to 24 hours.)
Now cut the dough into 2 pieces. For each piece, flatten with a rolling pin to about 5mm/¼ in) thickness. Dust the pasta with flour and pass it through the pasta machine at its widest setting, folding and rolling 7 times (not changing the setting) until you have a rectangular shape 7.5x18cm/3x7 in. It is important to work the dough until it is nice and shiny, as this gives it the bouncy texture. Repeat with the second piece of dough.
Now you are ready to roll out. Start with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. For most uses, take the pasta down to the penultimate setting - especially for ravioli, as you are sandwiching two layers together when it is folded. (You can roll pasta by hand with a rolling pin, but it will certainly give you a workout!)

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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.
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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.
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See details

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Now you are ready to roll out. Start with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. For most uses, take the pasta down to the penultimate setting - especially for ravioli, as you are sandwiching two layers together when it is folded. (You can roll pasta by hand with a rolling pin, but it will certainly give you a workout!)

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2. Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls.
3. Roll and coat them in black pepper, then cook in a non- stick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off.
4. Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan.
5. Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat).
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