ITALIAN PIZZA DOUGH
My home-made pizza dough; I make it 3 to 4 times a week.
Provided by Ignazia Vella
Categories Bread Pizza Dough and Crust Recipes
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Stir yeast and sugar into lukewarm water, using a fork. Let stand in a warm place until a creamy layer forms on top of the water, about 10 minutes.
- Mix flour and salt in a large bowl. Mix olive oil into flour and stir for 2 minutes. Pour yeast mixture and beaten egg into flour mixture and stir to make a stiff dough. Turn dough out onto a floured work surface and knead until springy and smooth, about 8 minutes. Place dough into a floured bowl and cover with a piece of plastic wrap wiped with a thin film of olive oil.
- Let dough rise until doubled, about 1 hour. Punch down and roll out to desired shape.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 32.6 g, Cholesterol 31 mg, Fat 5.8 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 207.5 mg, Sugar 0.5 g
EGG PASTA DOUGH
The pasta-bilities are endless with this recipe that yields a supple, springy fresh egg pasta dough that's so easy to work with, you won't even need a pasta maker-a rolling pin will do just fine. A combination of whole eggs and egg yolks contributes to the dough's easy workability and rich flavor. A blend of specialty flours, the super-fine "00" and coarser semolina, result in a pasta with a delicate texture and the perfect amount of chew. Give this dough a try when making Garganelli with Fennel Puttanesca or Ricotta Raviolo with Garlicky Greens.
Provided by Greg Lofts
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Time 1h15m
Yield Makes about 1 pound
Number Of Ingredients 4
Steps:
- On a clean work surface or in a large bowl, combine both flours. Make a well in center; add eggs and yolks, 1 tablespoon warm water, and oil. Using a fork and whisking outward from the center of well, gradually incorporate flour mixture into egg mixture until a ragged dough forms.
- Transfer to a lightly floured work surface and knead until dough is smooth and springs back when pressed with a finger, 8 to 10 minutes. While kneading, add more water, 1 tablespoon at a time, if dough feels too dry; or add more "00" flour, 1 tablespoon at a time, if dough feels too sticky.
- Divide dough in half. Pat each half into an approximately 1-inch-thick square; tightly wrap in plastic and let stand at least 1 hour and up to 3 hours before using.
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
HOMEMADE EGG BREAD
People rave about this tender, delicate bread every time I serve it. The braided look is just beautiful and is actually quite easy to do. -June Mullins, Livonia, Missouri
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 pieces each)
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours. , Punch down dough. Turn onto a lightly floured surface; divide into 6 portions. Roll each portion into a 14-in. rope. For each loaf, braid 3 ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°., Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 245mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
ITALIAN EASTER EGG BASKET (PUPA CU L'OVA)
This is a traditional treat brought over from Italy which is made for the celebration of Easter. I have fond memories of my mother making this each year. I don't know how to describe this tasty treat. It's not a cake nor is it a cookie. It's somewhere in between. All I know is that I like it, it's delicious and I enjoy it very much Please feel free to alter this recipe in any way. For instance, some people prefer almond flavoring instead anise. Whatever suggestions or changes you make in either the quantities of ingredients or methods please let everyone know the results through the "Comments" section. I'm sure that any recipe can be improved upon.
Provided by Chef 468640
Categories Dessert
Time 55m
Yield 6 Baskets, 6 serving(s)
Number Of Ingredients 7
Steps:
- Thoroughly mix first two ingredients.
- Add eggs one at a time and completely mix after each.
- Add the extract and beat until smooth.
- Whisk flour and baking powder together and add to egg mixture just enough to make a workable dough.
- Roll a piece of dough into a ball and flatten it to make a 4-inch diameter round onto cookie sheet.
- Roll some dough into a 1/4-inch diameter "rope" and cut 2 pieces enough to crisscross a raw egg which is placed in the center of the round and the edges sealed.o.
- Repeat until all six eggs are used up and bake at 350 degrees F. 20-25 minutes or until golden brown.
- Leftover scraps of dough can be shaped into cookies and baked along with the egg baskets.
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HOW TO MAKE FRESH EGG PASTA DOUGH - EATALY MAGAZINE
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- Form a ball. On a marble or wooden work surface, pile the flour into a mound. Make a well in the center of the mound. In a small bowl, beat the egg with a fork until blended, and then pour them in the well.
- Knead and knead (and knead). Clean off your work surface, first by scraping with a bench scraper, then by wiping down with a damp cloth or sponge. Lightly flour the work surface again.
- Rest. Place the dough in a small bowl and cover with plastic wrap. Let the dough rest for at least 30 minutes at room temperature or up to overnight in the fridge – this is an extremely important step, so don't skip it!
- Roll. Shape the dough into a rough circle. Lightly flour the clean work surface. With a rolling pin, begin rolling the dough as you would a pastry crust, starting in the center and rolling away from you to the outer edge.
- Shape. From ravioli to taglioni, there are hundreds of shapes of fresh pasta. For a simple hand-cut tagliatelle, gently roll the sheet of dough around the rolling pin, and slip it off onto a clean, lightly-floured work surface.
- Cook. Fresh egg pasta cooks quickly (think: 1 to 2 minutes). As soon as it rises to the surface of the heavily-salted cooking water, it is likely ready.
- Serve. Every pasta variety and shape pairs uniquely with various sauces. Tagliatelle's ribbons are delicious with a heavier sauce featuring meat or seasonal vegetables.
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