FRESH EGG PASTA
Provided by Ayesha Curry
Categories main-dish
Time 1h30m
Yield 6 servings (1 pound)
Number Of Ingredients 4
Steps:
- Put the flour and salt in the bowl of a food processor and pulse just to combine. Combine the eggs, olive oil and 1/4 cup cold water in a spouted measuring cup. With the machine running, pour the wet ingredients into the flour and process until the dough begins to form a ball on the blade. If the dough is still too crumbly, add more water a teaspoon at a time until the dough forms a ball. Process to knead and smooth the dough, about 20 seconds.
- Dump the dough onto a floured work surface and knead a few times to get a smooth ball. Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes or up to overnight in the refrigerator (bring to room temperature before rolling, if refrigerated).
- To roll the dough: Cut the dough into 4 pieces. Keep the pieces covered until you are ready to roll them. Form 1 piece of dough into a rough rectangle shape. Roll and stretch it as thin as possible; it should measure approximately 10-by-12 inches. Keeping the dough well floured, roll it inward from 2 opposite sides, jelly-roll style. Cut the dough at 1/2- inch intervals and unfurl each piece into separate strands. Form the pasta into loose nests and rest on a floured baking sheet. Repeat with the remaining pieces of pasta.
QUICK AND EASY FRESH EGG PASTA
An incredibly easy and versatile recipe to make a basic pasta dough.
Provided by Matthew Valleau
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Mix flour and salt together in a large bowl; push into a mound and make a well in the center. Place egg, water, and olive oil into the well; mix together, slowly incorporating the flour mixture until dough is combined.
- Turn out dough onto a floured work surface; knead until ball forms, 5 to 10 minutes. Divide in half; form into balls. Wrap each dough ball in plastic wrap; rest dough until malleable, about 30 minutes.
- Remove plastic wrap. Roll out dough balls; cut into desired shapes with a knife or pasta roller.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 0.2 g, Cholesterol 93 mg, Fat 9.2 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 1198.3 mg, Sugar 0.2 g
FRESH PASTA
This fresh pasta is tender yet resilient enough to meet all your pasta needs -- from making simple fettuccine to filled shapes like ravioli or tortellini. The recipe makes about 1 pound of pasta dough, enough to serve 4 to 6 people.
Provided by Food Network Kitchen
Time 1h10m
Yield 1 pound pasta dough
Number Of Ingredients 4
Steps:
- Beat together the eggs, yolk and olive oil with a fork in a large spouted measuring cup.
- Combine the flour and a large pinch of kosher salt in the bowl of a food processor. Pulse briefly to combine. With the food processor motor running, gradually pour the egg mixture through the feed tube and let it run until the dough forms a ball around the blade. (If the dough is too sticky to form a ball, add a tablespoon or so of flour and process again. If it is too crumbly to form a ball, add cold water, 1 tablespoon at a time, and process again.) Once the dough forms a ball, process until smooth and springy, 20 to 30 seconds.
- Transfer the dough to a floured work surface and knead several times, until the dough comes together in a smooth ball.
- Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. (The dough can be made 1 day ahead, wrapped and refrigerated. Let it come to room temperature before rolling.)
- Anchor a pasta machine to your countertop or secure the pasta attachment to a stand mixer. Set the machine to the widest setting. Unwrap the dough and cut it into 4 equal pieces. Wrap 3 of the pieces while you work with the fourth.
- Flatten the dough into a rectangle and lightly dust with flour. Roll it through the pasta machine at the widest setting. Fold the dough in thirds like a letter and feed it through the pasta machine. Repeat the folding and feeding of the dough through the machine 2 more times. (Rolling and folding in this manner will help strengthen and smooth the dough.)
- Set the pasta machine to the next setting (one setting thinner than the widest). Flour the dough as necessary and feed it through the machine. Repeat, feeding it through one more time.
- Adjust the machine to the next thinnest setting and feed the dough through 2 times as above. Continue changing the setting and feeding the dough through 2 times for each setting until you have fed the dough through the second-to-last setting. The dough should be thin enough so that you can see your hand through it.
- If you are cutting your pasta into noodles: Stop rolling the dough through after you have gone through the second-to-last setting.
- If you are making filled pasta, like ravioli: Change the machine to the final setting and feed the dough through.
- Cut the dough in half crosswise and cover it with plastic wrap. Repeat the folding, rolling and cutting process with the 3 remaining pieces of dough. Cover each piece of dough as you finish. You should have 8 pieces of dough total.
- If you are cutting your pasta into noodles: Affix the cutting attachment to the pasta machine. Choose the desired setting and feed the dough through. Lightly toss the noodles with a little flour on a baking sheet to prevent sticking and cover with a dry kitchen towel while you process the rest of the dough. Cook the noodles in a large pot of boiling salted water until al dente, 3 to 4 minutes.
- If you are making filled pasta: Proceed according to your recipe's instructions.
FRESH EGG PASTA
Provided by April Bloomfield
Categories Egg Kid-Friendly Small Plates
Yield Makes about 1 1/4 pounds
Number Of Ingredients 7
Steps:
- Combine the flours and salt in a large bowl and stir well. Pour the mixture onto a clean work surface, make it into a mound, and use a spoon or your fingers to carve out a big well in the center that's big enough to hold the whole egg and egg yolks. Add the egg and yolks to the well.
- Use a fork, holding the tines parallel to your work surface, to break the yolks and stir the eggs in a circular motion. As you stir, you'll see flour from the walls of your well tumbling into the egg. Keep stirring, gradually incorporating the flour into the eggs and occasionally gathering the border of flour closer to the slowly expanding bright yellow center. After 4 minutes or so, you should have a very wet dough surrounded by flour. Now use your hands or a dough scraper to slowly incorporate the rest of the flour, folding and pressing until it's all incorporated.
- Cut the dough in half. Knead one piece at a time, keeping the other wrapped in plastic, by pressing firmly down and forward with your palm (one hand on top of the other for force), then folding the dough back onto itself, pushing down and forward again, and turning the dough and doing it all over. Keep at it until the dough is smooth like a baby's bum, 5 to 7 minutes. Kneading will prove more challenging as you work the gluten, so you might occasionally switch to the other piece of dough, wrapping the one you're not kneading in plastic and letting it relax a bit. Wrap each half in plastic wrap and let them rest for at least 20 minutes or up to 1 hour.
- Roll out the pasta:
- Cut each piece of dough in half, rolling out one and keeping the other pieces you aren't working with wrapped in plastic wrap. (As you get more comfortable with the process, you might not need to halve them.)
- Work with one piece of dough at a time. Form the dough into a rough rectangle that's about 4 x 6 inches. Set the rollers to the widest setting and feed the dough through twice. (If the dough feels at all sticky or doesn't come cleanly from the machine, dust it with a little flour.) Set the rollers to their second widest setting and feed the dough through once. Continue in this manner until the dough has been through each setting once. This process works the gluten in the dough, giving the pasta a lovely texture. At this point, it's fine if the long sheet of dough looks ragged or uneven.
- Fold the sheet of pasta onto itself several times to form a rough rectangle (about 5 x 8 inches) and press firmly with your hands so the layers stick together. Set the rollers to the widest setting again. Feed the dough through once at each setting until you reach about halfway to the narrowest one. Then start feeding the dough through twice at each setting, continuing toward the narrowest one, until your dough is about 6 x 36 inches and about 1 millimeter thick. Cover the dough with a damp towel and repeat with the remaining dough.
- For tagliatelle:
- Cut the long sheets crosswise into smaller, shorter sections that are as long as you'd like your pasta to be. I like my tagliatelle to be 12 to 15 inches long. Dust each side with semolina, giving the dough a light rub, and stack the sheets neatly. Cut the stack lengthwise into 1/2-inch-wide slices. Gently toss the slices, separating them into individual noodles as you do.
- At this point the pasta is ready to cook, but I like to leave it on the counter or a tray for 30 minutes or so to dry out a bit. (The drier the pasta, the more time it'll take to cook and the more time you'll have to do any last-minute prep.) You can store it in a plastic storage container in the refrigerator for up to 2 days.
FRESH SEMOLINA AND EGG PASTA
Just like Mama used to make! Nothing beats fresh pasta, and this simple semolina and egg recipe is the best thing ever. You can use this recipe to make any style of pasta you like, from fettucine to ravioli to lasagna. Semolina is a special variety of wheat flour available at health food stores and gourmet grocery stores.
Provided by jenn
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 5
Steps:
- Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
- Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
- Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 24.1 g, Cholesterol 139.5 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.9 g, SaturatedFat 1.7 g, Sodium 53.2 mg, Sugar 0.4 g
FRESH SEMOLINA AND EGG PASTA
Make and share this Fresh Semolina and Egg Pasta recipe from Food.com.
Provided by spatchcock
Categories European
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt.
- On a clean surface, make a mountain out of flour mixture then make a deep well in center.
- Break the eggs into the well and add olive oil.
- Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well.
- When mixture becomes too thick to mix with a fork, begin kneading with your hands.
- Knead dough for 8 to 12 minutes, until it is smooth and supple.
- Dust dough and work surface with semolina as needed to keep dough from becoming sticky.
- Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
- Roll out dough with a pasta machine or a rolling pin to desired thickness.
- Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli.
- Bring water to a boil in a large pot, then add 4 teaspoons salt.
- Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness.
- Drain immediately and toss with your favorite sauce.
BASIC DOUGH FOR FRESH EGG PASTA
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.
Provided by David Tanis
Categories pastas, project
Time 1h20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Put flour and salt in a mixing bowl. Add eggs and yolks, and mix with hands or wooden spoon for a minute or so, until dough comes together. (Alternatively, use a stand mixer with a paddle attachment.) If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.
- Turn dough out onto a board and knead to form a ball. Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).
- 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.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 3 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 185 milligrams, Sugar 0 grams, TransFat 0 grams
FRESH EGG PASTA SHEETS
These pasta sheets are used to make our Winter Herb and Ricotta Cannelloni.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 14 sheets 4 by 6 inches
Number Of Ingredients 5
Steps:
- Pulse all-purpose flour, eggs, oil, and salt in a food processor until dough forms pea-size crumbs.
- Turn out dough onto a work surface lightly dusted with rice flour, and knead until smooth and elastic, 3 to 4 minutes. Cover dough with a piece of plastic or a clean kitchen towel. Let stand for 10 minutes or up to 2 hours.
- Divide dough into thirds, and feed each piece through a pasta machine, starting with the widest setting, and ending with the second-finest setting. Cut dough into 4-by-6-inch sheets. Dust each with rice flour, stack on a plate, and cover until ready to use.
More about "fresh egg pasta recipes"
FRESH EGG PASTA RECIPE - ORGANIC TUSCANY COOKBOOK
From organictuscany.org
Reviews 3Estimated Reading Time 2 minsServings 4Total Time 2 hrs
HOW TO MAKE FRESH EGG PASTA DOUGH - EATALY …
From eataly.com
HOMEMADE FRESH PASTA RECIPE - SERIOUS EATS
From seriouseats.com
FRESH EGG PASTA RECIPE | ITALIAN RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 8 mins
TOP 43 FRESH EGG PASTA DOUGH RECIPE RECIPES
From bothwell.keystoneuniformcap.com
TOP 46 FRESH EGG PASTA DOUGH RECIPE RECIPES
From tidak.churchrez.org
HOW TO MAKE PASTA WITH KITCHENAID: HOMEMADE PASTA RECIPE
From
FRESH EGG PASTA RECIPE - CUISINART.COM
From cuisinart.com
FRESH EGG PASTA RECIPE | BON APPéTIT
From bonappetit.com
FRESH EGG PASTA | COOK'S ILLUSTRATED RECIPE
From americastestkitchen.com
FRESH EGG PASTA DOUGH, STEP BY STEP | PIATTO RECIPES
From piattorecipes.com
DILL EGG PASTA SALAD | LOUISIANA EGG COMMISSION
From laeggs.com
FISH LASAGNA RECIPE. HOW TO MAKE IT ITALIAN STYLE
From recipesfromitaly.com
HOW TO MAKE FRESH PASTA | HOMEMADE PASTA | JAMIE OLIVER
From jamieoliver.com
BASIC RECIPE FOR FRESH EGG PASTA DOUGH | JAMIE OLIVER RECIPE
From jamieoliver.com
You'll also love