Cookbook:Pasta fresca all'uovo
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|Pasta fresca all'uovo|
|Servings||ca. 12 oz. (375 g)|
|Time||1 hour prep, 5 minutes cook|
Pasta fresca all'uovo Fresh pasta
Yield: About 12 ozs.
- 300 g (1½ cups) all-purpose flour
Or use durum semolina flour if you can find it. (Much better texture and not as doughy)
- 3 eggs
- 1 Tbs. olive oil
- 1 tsp. salt
- a few drops of water
- Pour the flour and salt into a food processor.
- Beat the eggs with the oil.
- With the motor running, slowly pour the egg through the feed tube.
- Continue to mix until the dough comes together and forms a ball.
- If it doesn't form a ball, add a little water through the feed tube 1 teaspoon at a time until it does.
- Remove the dough from the food processor and knead for 10 minutes on a floured work surface.
- If the dough is too sticky, work in a little extra flour.
- Wrap the dough in some cling wrap and let it rest in the refrigerator for 30 minutes.
- Remove from the fridge and knead it some more until it has warmed to room temperature.
- Divide the dough into 2 balls.
- Roll each ball out on a floured surface or pastry cloth in the shape of a rectangle.
- Turn the dough 90º and roll across its width.
- Turn 90º and roll some more. Keep turning and rolling until the dough is paper thin.
- If at any time the dough begins to stick, lift it carefully and flour the work surface.
Using a pasta machine 
- A pasta machine will do both the rolling and kneading.
- Cut the dough into roughly 3 equal pieces.
- On its widest setting, feed each piece of dough through the machine 5 or 6 times and folding it in thirds between each rolling until smooth, shiny and elastic.
- This completes the kneading step.
- Now set the machine to the second setting and feed a portion of the dough through.
- Now set the machine to the third setting and roll the dough again.
- Keep changing the setting and rolling until the dough is about 1 mm (1/16") thick.
Cutting the pasta 
- Dust the rectangle of rolled dough lightly and let it rest for 10 minutes.
- Roll it up from the shorter side into a roulade (jelly-roll) shape.
- With a sharp knife, slice the roll into even strips as follows:
- 3 mm (1/8") wide — tagliarini
- 6 mm (1/4") wide — fetuccine and tagliatelle.
- 100 mm (4") wide — lasagna
- If using a pasta machine use the appropriate attachment to cut the pasta into strips.
- Hang the pasta over a clean broomstick handle to dry, supported on the backs of two chairs. Or place on waxed paper or clean tea towels.
- Homemade pasta may be cooked immediately or wrapped, well floured, in cling wrap and refrigerated for up to 24 hours.
- Cook fresh pasta in 6 to 8 litres (quarts) of water for 5 to 10 minutes or until al dente.