Sunday, September 22, 2013

Pasta Recipe #2

One thing I discovered with my new pasta maker is that my very soft pasta recipe doesn't work in it.  That one is meant for a floured board and covered with more flour for the rolling pin.  You need something much sturdier and drier for the pasta roller because you won't be adding any flour during the process.

This is the recipe that came with the machine.  I scaled it down to 3 eggs because the original 5 made almost two pounds of dough.  Also, it was in metric, so I have added approximate volume measurements.  You're welcome.

2-1/4 C (300 g) flour, plus more for sprinkling
3 eggs
1 Tb extra virgin olive oil
1/2 tsp salt

1.  Into a mixing bowl, place flour and form a well in the center.  Crack the eggs into it, and add the oil and salt.

2.  With a fork, whisk together eggs and gradually bring flour into the mix from the sides.  When the dough gets too thick, switch to kneading by hand until the dough is smooth and elastic, about 10 minutes.  If too dry, wet hands under the faucet, shake off excess, and knead with damp hands.  Even on a dry day, that should take care of it.  Cover with plastic wrap and allow to rest for half an hour.  This will distribute the moisture evenly and finish gluten development.

3.  Cut dough into manageable pieces and either process through your pasta maker or roll out by hand with a rolling pin on a floured board.  Shape as desired.  I tried the spaghetti cutter for the first time.  Don't let the pasta sit on the board too long, or it sticks together.  Stirring it in the pot was like breaking apart ramen noodles as they cook.

4.  Cook in lightly salted, boiling water to an al dente consistency, about 10 minutes.  Drain and rinse.  Serve immediately with sauce or topping of choice.

Makes about 1 lb of dough, 6 to 8 servings

Difficulty rating :)

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