The Best Pasta Dough Ever! (pasta dough recipe)

pasta dough recipe

This dough can be used for any type of filled pasta such as Ravioli, Tortellini, etc etc as well as fresh pasta such as pappardelle, linguine etc etc.

Combine all the ingredients together. Knead till you form a solid dough, work it well, this is a must to develop the gluten in the dough. Wrap the dough in cling film and refrigerate for at least 30min.

Cut the dough in 2, dust with flour, pass the pasta through the widest setting, working your way down to the second most thinnest setting, should be about 5 times. Use flour but not too much, just enough to lightly dust it. If the pasta gets too long just cut it, keep it manageable. The pasta should be silky smooth when done.

Note that if you're using a rolling pin get ready to put some back bone into it but it is rather doable. The pasta should be approx 1mm – 2mm, depending on what your making.

Now you can proceed to cut it in the appropriate shapes using a cutter or a knife. Stuff with your filling of choice. Then stuff and seal with egg wash. Dust lightly with flour and keep covered with a cloth because the pasta will dry out. Cook in plenty of salted boiling water. You'll know they're done when the stuffed pasta rises to the top.

If you're making tagliatelle or other pasta like linguine dust lightly with flour and leave on a tray till your sauce is ready, then cook your pasta in plenty of salted boiling water. Cooking only takes a few minutes. Alternatively hang to dry the pasta out by hanging on a dowel or broom stick.

Enjoy

Source: nibbledish.com
Picture: thecoterieblog.com

pasta dough recipe

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Another recipe of pasta dough (pasta dough recipe)

pasta dough recipe

This is another pasta dough recipe that you should try.

Ingredients

1. 300g ‘00’ pasta flour, plus extra for dusting (from large supermarkets and Italian delis)
2. 1/2 tsp fine salt
3. 2 large, organic eggs, plus 3 large, organic yolks
4. 2 tsp olive oil
5. Semolina or fine cornmeal, for dusting

Method

1. 1. Sift the flour and salt into a mound on a large, clean work surface. Make a well in the centre, making sure the flour ‘walls’ are high. Beat together the eggs, egg yolks and olive oil and pour into the well.
2. 2. Using the fingertips of 1 hand, gradually draw the flour into the egg mixture in a circular motion to start creating a dough. The dough becomes less sticky as it comes together – add a dash of water if it’s a little dry. Using both hands, form into a firm ball and knead for 5 minutes, until smooth. Wrap in cling film and chill for 30 minutes.
3. 3. Quarter the dough and place 1 piece on a surface dusted with semolina (cover the remaining pasta to prevent it drying out). Using a dusted rolling pin, thinly roll out to a large rectangle, moving it often and using plenty of semolina to prevent sticking. Put on a dusted tray while you roll out the rest.
4. 4. Cut the pasta into neat lasagne sheets, or make tagliatelle. To do this, roll up like a Swiss roll, trim the ends neatly and slice at 5mm intervals. Unravel the tagliatelle and toss in more semolina, until ready to cook.

Nutritional info

Per serving: 392kcals, 11g fat (2.7g saturated), 14.4g protein, 63g carbs, 1.2g sugar, 0.8g salt

Source: deliciousmagazine.co.uk

pasta dough recipe

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Using a Home Pasta Maker - Great Pasta Recipe (pasta dough recipe)

pasta dough recipe

Do you love fresh pasta?, then why not use a home pasta dough maker.

You can get them for your home now, from major stores and online, and you will not go back to the dried pasta once you have tried your own fresh homemade pasta, using this pasta recipe:

Pasta Machine Dough

2 cups all purpose flour (about 350 grams) 2 large whole eggs

To prepare the mixture by hand, place the flour on a clean counter top or rolling board and make a well in the center.

Break the eggs into the well and using a fork, beat the eggs, gently drawing in flour from the sides. Continue dragging flour into the center well, stirring the ingredients together until the dough begins to form a mass.

IMPORTANT: If the pasta is too dry or crumbly, spray with a little lukewarm water. When the right texture has been reached, form a ball and leave to rest under an inverted bowl for 10-15 minutes.

If making noodles, roll out the dough using a roller pasta machine, dusting lightly with flour to prevent from sticking. Fold up and roll a second time, or continue to roll each sheet until it becomes smooth.

Once the pasta sheets begin to smooth out, decrease the roller setting by 2 numbers, and then again by 2 numbers, until the sheets are the thickness that you require for the product that you're making.

Use the pasta sheets to make ravioli, lasagna, or roll up the sheet jelly-roll fashion, and slice to desired width to make noodles (or use the cutter attachment of your machine).

You can add color to the dough by adding drops of beet juice (for red), spinach juice (for green), carrot juice for orange/yellow.

Making Pasta is fun, your kids can help, and it tastes fantastic. The manual machines are easy to use and can just attach to your countertop. Get cooking! You will feel like a gourmet chef.

Source: ezinearticles.com

pasta dough recipe

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