Pasta Dough For Handmade Shapes Recipes

Steps:

• In a small bowl, whisk the first 6 ingredients. On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Pour egg mixture into the well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (the dough will be slightly sticky)., Lightly dust work surface with flour; knead dough gently 5 times. Divide into 6 portions; cover and let rest 30 minutes., To make fettuccine, roll each ball into a 10x8-in. rectangle, dusting lightly with flour. Roll up jelly-roll style. Cut into 1/4-in.-wide strips. Cook in boiling water 1-3 minutes.

Steps:

• On a clean, sturdy work surface, turn out your chosen flour(s) and salt and make a large well in the middle with your hands.
• Whisk the eggs, egg yolks, and olive oil together in a medium bowl until combined, then pour the mixture into the well.
• Using the same fork, whisk the eggs, slowly incorporating more and more flour into the eggs by moving your fork along the edges of the well.
• Once almost all of the flour is incorporated, start bringing the dough together with your hands. (The dough should be malleable, but not sticky--add more flour if the dough is sticking too much to your hands or the surface. Alternatively, if it's too dry and tough, whisk another egg with 1 tablespoon of water and use your hand to sprinkle some of the mixture over the dough, continuing to do so until the dough is easier to knead.)
• Knead the dough for 7-10 minutes, until the dough is smooth and elastic. When you poke the dough, it should spring back.
• Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes to an hour, or until the dough does not spring back when poked.
• Unwrap the dough and cut into 8 equal pieces so that it's easier to work with. Take 1 piece and wrap the rest in the plastic wrap so that they don't dry out.
• Lightly flour your work surface, and begin rolling out the piece of dough into one long piece. Then, fold the top third down, and the bottom third over that, like a letter. Rotate the dough 90˚ and roll the piece back into a long shape. This helps form a more even rectangular shape and makes the dough a little bit easier to work with.
• Continue rolling out the dough until it is very thin. When you lift the dough, you should be able to see your hands through it.
• Fold the top and bottom of the rectangle to meet in the middle, then fold over again--this will make the dough easier to cut. Cut the dough to your ideal shape. Loosen or unravel the cut dough immediately, so it doesn't stick, sprinkle with a bit of extra flour, or semolina, if using. Let the pasta sit out for about 30 minutes to dry out slightly.
• Bring a large pot of heavily salted water to a boil. Add the pasta and stir to ensure it doesn't clump. Cook for 2-3 minutes, or 30 seconds to 1 minute after the pasta comes to the surface (fresh pasta will cook much faster than dried pasta!)
• Take out a noodle and taste for doneness. Once cooked to your liking, remove the pasta from the water, being sure to save at least 1 cup (240 ML) of the pasta cooking water.
• Add the cooked pasta into your preferred sauce and stir to coat, adding some of the reserved pasta water if needed to add a bit of body and silkiness to the sauce.
• Enjoy!

Steps:

• Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
• Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.

Steps:

• Blend semolina flour, salt, 1 3/4 cups all-purpose flour, and 1 cup warm water in a food processor until mixture just begins to form a ball. Turn out dough onto a work surface lightly dusted with all-purpose flour and knead, incorporating more flour if needed to keep dough from sticking, until smooth and elastic, 8-10 minutes. Wrap dough in plastic wrap and let rest at room temperature 1 hour.
• Do Ahead
• Dough can be made 1 day ahead; wrap in plastic wrap and chill. Let dough come to room temperature before shaping.