keljonma
Epicurean Goddess
I posted some of this earlier in FarmerChick's request about whole-wheat pasta. This post is not about whole-wheat pasta, just some tips, recipes, and cooking times for basic homemade pasta.
Homemade Pasta
Making the Dough:
Technique is what should be stressed when making fresh pasta. Recipe amounts may not always be consistent. Humidity, temperature of your kitchen, egg sizes, flavorings and methods of making pasta all affect the amounts of your ingredients. So be patient and don't be afraid to make a mistake. You will learn from it and soon you will know the dough is just right just by the feel.
By Hand:
Form the flour into a well and pour in the eggs. Stir the eggs with a fork so that the flour is incorporated with the eggs. When the flour and eggs are combined, begin kneading the dough by hand until completely combined and smooth. Add drops of water if the dough is too dry or dust with flour if the dough feels wet.
In The Food Processor:
Place the flour in the processor with the eggs and pulse until the dough becomes grainy and can easily be pressed together with your hand. Place the dough out on to the table and finish kneading by hand or finish in the food processor by leaving it on for a few moments until it comes together. At this point make sure not to over-knead the dough.
Rolling Out The Pasta:
There are three methods to rolling out the pasta: By Hand, Hand Crank or Laminated, or Extruded.
Be careful not to overwork the dough in the rolling process which will make the dough tough. If the dough is too dry at this point and is cracking or falling apart, throw it away and start over. If the dough is too wet, dust it with flour while rolling or let it hang and air dry just a bit.
Cutting The Pasta:
There are three methods to cutting the pasta: By Hand, By Machine, or By Dies.
The Standard Cuts:
Fettuccine, Linguine, Spaghetti, Cappellini
The Alternative Cuts:
Bow Ties/Farfalle, Pappardelle, Lasagna, Ravioli/Agnolotti, Manicotti
Tubular shapes and twists musts be made with an extruder tht has optional dies.
Flavoring The Dough:
Dry Ingredients:
When flavoring the dough with dry ingredients such as pepper, herbs, curry powder, chili powder, cinnamon, etc., mix the flavorings with the flour in the beginning. The particular flavor cannot be adjusted at any time for more flavor.
Wet Ingredients:
When flavoring the dough with wet ingredients, the flavor should be added with the eggs. Based on the two egg recipe, you can add wet ingredients remembering to increase the flour or subtract one of the eggs. Examples of wet flavorings are lemon juice, squid ink, vegetable purees, etc.
Basic Egg Pasta Recipe:
The wine in the recipe helps remove the raw taste of the eggs, and with the water, makes the dough lighter and more elastic.
Serves 8
4 cups all-purpose flour, preferably unbleached
4 large eggs
1/4 cup dry white wine
1 tsp salt
-Place flour on wooden board and form into a mound.
-Make a deep well in the center and break eggs into it. Add wine and salt. Use a fork to break up eggs and mix contents of well.
-Slowly add flour, beginning at the top of the well so the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of your hands. Knead dough for about 20 minutes, until it is smooth and elastic. If dough is dry, add a few drops of water. If sticky, add a sprinkle of flour.
-Gather dough into ball, place in mixing bowl, cover with plastic wrap, and let rest for 30 minutes. To test for doneness, punch dough with index finger. If it springs back, it is done.
-Roll out the dough using rolling pin or machine and cut into pasta shapes.
Recipes for Flavored Dough:
Chili Dough:
Basic dough recipe
1 T chili powder
1/2 T cumin
1/2 T salt
Cayenne Pepper Dough:
Basic dough recipe
1/2 T cayenne pepper
1/2 T salt
Herb Dough:
Basic dough recipe
1 tsp each parsley, oregano, thyme and basil
Chocolate and Cinnamon Dough:
Basic dough recipe
2 T cocoa
2 tsp cinnamon
Green Pasta:
Frozen spinach works best in this recipe because it makes a better dough with a deeper color. Cook the spinach in the microwave without using any water.
Serves 10
1 package (10 oz) frozen spinach
6 cups all-purpose flour, preferably unbleached
4 large eggs
1 tsp salt
-Cook the spinach according to package directions. Drain and puree using food processor or blender. Set aside and let cool completely.
-Place flour on wooden board and form into a mound.
-Make a deep well in the center and break eggs into it. Add cooked spinach and salt. Use a fork to break up eggs and mix contents of well.
-Slowly add flour, beginning at the top of the well so the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of your hands. Knead dough for about 20 minutes, until it is smooth and elastic. If dough is dry, add a few drops of water. If sticky, add a sprinkle of flour.
-Gather dough into ball, place in mixing bowl, cover with plastic wrap, and let rest for 30 minutes. To test for doneness, punch dough with index finger. If it springs back, it is done.
-Roll out the dough using rolling pin or machine and cut into pasta shapes.
Cooking the Fresh Pasta:
Fresh pasta needs about 1 1/2 gallons of water per pound of pasta.
Cooking times:
Fettuccine: approx 2 minutes
Linguine approx 1 3/4 minutes
Spaghetti approx 1 1/4 minutes
Cappelini approx 45 seconds
Saucing the Pasta:
When draining the pasta, do not over-drain. Some water left on the pasta helps it carry and hold the sauce.
Do not over sauce. Pasta is a vehicle for the sauce. Flavored pasta also becomes an ingredient as well as the vehicle. Keep this in mind when creating your own recipes. Make ingredients conducive to the flavor of the pasta.
Heavy sauces should be accompanied with the thicker noodles. Here are some examples of some noodle and sauce pairings.
Fettuccine: Alfredo or basically a heavy cream sauce
Linguine Clam sauce, marinara or roasted pepper sauce
Spaghetti Tomato sauce or an uncooked tomato sauce
Cappellini Olive oil & fresh herbs, dressings of very light sauces
Homemade Pasta
Making the Dough:
Technique is what should be stressed when making fresh pasta. Recipe amounts may not always be consistent. Humidity, temperature of your kitchen, egg sizes, flavorings and methods of making pasta all affect the amounts of your ingredients. So be patient and don't be afraid to make a mistake. You will learn from it and soon you will know the dough is just right just by the feel.
By Hand:
Form the flour into a well and pour in the eggs. Stir the eggs with a fork so that the flour is incorporated with the eggs. When the flour and eggs are combined, begin kneading the dough by hand until completely combined and smooth. Add drops of water if the dough is too dry or dust with flour if the dough feels wet.
In The Food Processor:
Place the flour in the processor with the eggs and pulse until the dough becomes grainy and can easily be pressed together with your hand. Place the dough out on to the table and finish kneading by hand or finish in the food processor by leaving it on for a few moments until it comes together. At this point make sure not to over-knead the dough.
Rolling Out The Pasta:
There are three methods to rolling out the pasta: By Hand, Hand Crank or Laminated, or Extruded.
Be careful not to overwork the dough in the rolling process which will make the dough tough. If the dough is too dry at this point and is cracking or falling apart, throw it away and start over. If the dough is too wet, dust it with flour while rolling or let it hang and air dry just a bit.
Cutting The Pasta:
There are three methods to cutting the pasta: By Hand, By Machine, or By Dies.
The Standard Cuts:
Fettuccine, Linguine, Spaghetti, Cappellini
The Alternative Cuts:
Bow Ties/Farfalle, Pappardelle, Lasagna, Ravioli/Agnolotti, Manicotti
Tubular shapes and twists musts be made with an extruder tht has optional dies.
Flavoring The Dough:
Dry Ingredients:
When flavoring the dough with dry ingredients such as pepper, herbs, curry powder, chili powder, cinnamon, etc., mix the flavorings with the flour in the beginning. The particular flavor cannot be adjusted at any time for more flavor.
Wet Ingredients:
When flavoring the dough with wet ingredients, the flavor should be added with the eggs. Based on the two egg recipe, you can add wet ingredients remembering to increase the flour or subtract one of the eggs. Examples of wet flavorings are lemon juice, squid ink, vegetable purees, etc.
Basic Egg Pasta Recipe:
The wine in the recipe helps remove the raw taste of the eggs, and with the water, makes the dough lighter and more elastic.
Serves 8
4 cups all-purpose flour, preferably unbleached
4 large eggs
1/4 cup dry white wine
1 tsp salt
-Place flour on wooden board and form into a mound.
-Make a deep well in the center and break eggs into it. Add wine and salt. Use a fork to break up eggs and mix contents of well.
-Slowly add flour, beginning at the top of the well so the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of your hands. Knead dough for about 20 minutes, until it is smooth and elastic. If dough is dry, add a few drops of water. If sticky, add a sprinkle of flour.
-Gather dough into ball, place in mixing bowl, cover with plastic wrap, and let rest for 30 minutes. To test for doneness, punch dough with index finger. If it springs back, it is done.
-Roll out the dough using rolling pin or machine and cut into pasta shapes.
Recipes for Flavored Dough:
Chili Dough:
Basic dough recipe
1 T chili powder
1/2 T cumin
1/2 T salt
Cayenne Pepper Dough:
Basic dough recipe
1/2 T cayenne pepper
1/2 T salt
Herb Dough:
Basic dough recipe
1 tsp each parsley, oregano, thyme and basil
Chocolate and Cinnamon Dough:
Basic dough recipe
2 T cocoa
2 tsp cinnamon
Green Pasta:
Frozen spinach works best in this recipe because it makes a better dough with a deeper color. Cook the spinach in the microwave without using any water.
Serves 10
1 package (10 oz) frozen spinach
6 cups all-purpose flour, preferably unbleached
4 large eggs
1 tsp salt
-Cook the spinach according to package directions. Drain and puree using food processor or blender. Set aside and let cool completely.
-Place flour on wooden board and form into a mound.
-Make a deep well in the center and break eggs into it. Add cooked spinach and salt. Use a fork to break up eggs and mix contents of well.
-Slowly add flour, beginning at the top of the well so the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of your hands. Knead dough for about 20 minutes, until it is smooth and elastic. If dough is dry, add a few drops of water. If sticky, add a sprinkle of flour.
-Gather dough into ball, place in mixing bowl, cover with plastic wrap, and let rest for 30 minutes. To test for doneness, punch dough with index finger. If it springs back, it is done.
-Roll out the dough using rolling pin or machine and cut into pasta shapes.
Cooking the Fresh Pasta:
Fresh pasta needs about 1 1/2 gallons of water per pound of pasta.
Cooking times:
Fettuccine: approx 2 minutes
Linguine approx 1 3/4 minutes
Spaghetti approx 1 1/4 minutes
Cappelini approx 45 seconds
Saucing the Pasta:
When draining the pasta, do not over-drain. Some water left on the pasta helps it carry and hold the sauce.
Do not over sauce. Pasta is a vehicle for the sauce. Flavored pasta also becomes an ingredient as well as the vehicle. Keep this in mind when creating your own recipes. Make ingredients conducive to the flavor of the pasta.
Heavy sauces should be accompanied with the thicker noodles. Here are some examples of some noodle and sauce pairings.
Fettuccine: Alfredo or basically a heavy cream sauce
Linguine Clam sauce, marinara or roasted pepper sauce
Spaghetti Tomato sauce or an uncooked tomato sauce
Cappellini Olive oil & fresh herbs, dressings of very light sauces
