Duffs Pasta Dough Recipes

Steps:

• Mound the flour in the center of a large, wide mixing bowl. Dig a well in the center of the mound and add eggs and yolks. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well. The dough will start to come together in a shaggy mass when about half of the flour is incorporated.
• Use your fingers to continue to mix the dough. Press any loose bits of flour into the mass of dough. If needed, add another egg yolk or a tablespoon of water to absorb all of the flour. Once the dough comes together into a cohesive mass, remove it from the bowl.
• Transfer to a lightly floured surface and knead by hand for 4 to 5 more minutes until the dough is smooth, elastic and uniform in color. Wrap the dough in plastic and set aside for at least 30 minutes (and up to 4 hours) at room temperature.
• Line three baking sheets with parchment paper and lightly dust with semolina flour. Set aside.
• Cut off a quarter of the dough. Rewrap rest, and set aside. Use the heel of your hand to flatten the dough into an oval approximately the same width as your pasta machine, about six inches. Set the rollers to their widest setting and pass the dough through.
• Lay the dough out onto a lightly floured cutting board or countertop and neatly press together into halves, so it's again about the same width of the pasta machine. Feed the pasta through again at the widest setting. Think of these first rollings as an extended kneading. Continue to fold the dough in thirds and roll it until it is smooth, silky and even-textured. Do your best to make the sheet the full width of the machine.
• Once the dough is silky and smooth, you can begin to roll it out more thinly. Roll it once through each of the next two or three settings, adding flour as needed, until the dough is about 1/4-inch thick.
• Once the pasta is about 1/4-inch thick, begin rolling it twice through each setting. As you roll, lightly sprinkle all-purpose or 00 flour on both sides of the pasta to prevent it from sticking to itself.
• Roll out pasta until you can just see the outline of your hand when you hold it under a sheet, about 1/16-inch thick for noodles, or 1/32-inch thick for a filled pasta. (On most machines, you won't make it to the thinnest setting.)
• Cut pasta into sheets, about 12 to 14 inches long. Dust the sheets lightly with semolina flour and stack on one of the prepared baking sheets and cover with a clean, lightly dampened kitchen towel. Repeat with remaining dough.

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:

• Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic, season with a pinch of salt and cook, stirring occasionally, until the onions are translucent and beginning to brown, 2 to 3 minutes.
• Add the ground beef, season with another pinch of salt and pepper flakes (if using) and cook, stirring and breaking up the beef with a wooden spoon, until cooked through, about 5 minutes. Stir in the crushed tomatoes and tomato paste, season with salt and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until the sauce is slightly reduced, 15 to 20 minutes.
• Add the basil and oregano and simmer a few minutes more to infuse their flavor. Taste and adjust the seasoning. Serve with fresh pappardelle or your favorite pasta.

Steps:

• Mix water and creamer in a mixing bowl.
• Add margarine, beat for 30 seconds.
• Add sugar, vanilla, eggs, and salt.
• Beat on high speed for 1 to 2 minutes more.
• Place 3 cups of the mixture in an ungreased 9x13 pan.
• Top with raisins.
• Then add bread cubes.
• Mix well and top with remaining mixture.
• Sprinkle generously with cinnamon.
• Bake at 325°F for 40-45 minutes or until a knife inserted in center comes out clean.
• Cool and top with Nutmeg Sauce.
• Sauce: Combine sugar, cornstarch, and nutmeg in small saucepan.
• Stir in milk and margarine.
• Cook over medium heat until the mixture begins to thicken.
• Add vanilla extract, and stir constantly until thick.
• DO NOT BOIL!
• Pour over cooled bread pudding.