PERFECT MULTI-PURPOSE PASTA DOUGH
I found this recipe on the internet and it ROCKS!! I've tried several pasta dough recipes, but this one is amazing...This recipe will be the staple of all my pasta recipes...
Provided by Lady Mynx
Categories Spaghetti
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place the flour on the surface you plan on using. Make a well in the flour.
- Into the well, put the salt and oil and carefully break the eggs into it as well. Very carefully, without spilling it over the sides of the flour, begin beating the eggs with a fork, gradually adding flour from the sides as you go.
- When the eggs in the middle have become a little less runny, put the water in the well as well. (Once again, dont spill over the sides of the flour -- you'll have a big mess) Continue to gradually mix in the flour until the mixture in the middle is about the consistency of cake batter.
- Lose the fork and begin to mixx the flour into the wet dough (your hands are going to get sticky -- don't worry, this will go away in a bit).
- Knead the dough for about 5-7 minutes until it's smooth and elastic. All of the flour that was on your surface should be in the dough. Once all of your flour is incorporated and your dough is the right consistency, leave the dough for about 20 minutes. (NOTE: you cannot skip this. If you are in a hurry, tough cookies. Skipping this step and not letting the dough rest makes the pasta terrible.).
- When you come back to the dough, break it off in sections and roll and cut to the desired width and length. Enjoy!
Nutrition Facts : Calories 321.7, Fat 6.5, SaturatedFat 1.3, Cholesterol 93, Sodium 618.9, Carbohydrate 53.8, Fiber 1.9, Sugar 0.3, Protein 10.4
EASY-AS-PIE PASTA DOUGH
Make and share this Easy-As-Pie Pasta Dough recipe from Food.com.
Provided by Food.com
Categories < 4 Hours
Time 1h5m
Yield 1 pound pasta dough
Number Of Ingredients 4
Steps:
- Add flour, eggs, yolks, olive oil, and salt to the bowl of a food processor. Process until dough comes around the blade of the processor, and continue to blend. Add additional flour, a half tablespoon at a time, until dough is smooth and still slightly tacky, about 1 minute. If dough is dry, add water, one teaspoon at a time.
- Wrap dough in plastic wrap and let rest at least 1 hour at room temperature. If resting longer than 4 hours, transfer to refrigerator, where dough can rest up to 12 hours. Remove from the refrigerator 1 hour before rolling.
- Unwrap dough and divide into 6 roughly equal portions. On a lightly floured surface, press into a rectangular shape with your palms, and then roll to a dimension of 9" x 12". Dough should be very thin.
- With the long side perpendicular to you, fold pasta sheet at 3″ intervals to form a flat roll. Use a sharp knife to cut into ½-inch wide noodles. Gently use unfurl the pasta, toss lightly with flour if necessary to keep from sticking, and place on a baking sheet, lightly covered with a clean kitchen towel, until ready to cook. Repeat with remaining dough.
- To boil noodles, bring a large pot of generously salted water to a boil. Add noodles, gently stir, and cook, 2 minutes. Drain and serve with your favorite sauce.
Nutrition Facts : Calories 1258.2, Fat 38.5, SaturatedFat 7.4, Cholesterol 368.9, Sodium 6998.3, Carbohydrate 192, Fiber 6.8, Sugar 0.9, Protein 31.2
EASY HOMEMADE PASTA DOUGH
Consistently great and easy pasta dough. This makes really great homemade linguine or ravioli for a manual pasta machine. If its too sticky, just roll a bit in flour. This recipe makes enough pasta for 24 small raviolis or 4 servings of linguine. Whatever pasta you make should take no more than 4 to 6 minutes to boil.
Provided by pho1962
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 48 g, Cholesterol 139.5 mg, Fat 11.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 635.5 mg, Sugar 0.5 g
BASIC PASTA DOUGH
Provided by Food Network
Yield about 1 pound or 4 portions
Number Of Ingredients 2
Steps:
- On a clean dry work surface, make a mound of the flour and, using your fingers, make a well in the center of the mound. Using a fork, break the shell of the eggs one by one and drop the eggs into the center of the well you made of the flour. With the fork, beat the eggs together. Again using the fork, slowly begin to fold the flour in towards the center of the well to incorporate the flour into the beaten eggs. As you mix the flour with the beaten eggs, it will begin to form a doughy mass. Work this mass using your fingers until it begins to lose its moist and sticky character.
- When the mass begins to feel uniformly dry, begin to work the dough using both hands: kneading with the palms of both hands, pushing from the center of the ball of dough outwards and folding the near edge inwards to begin the kneading cycle again. The kneading stage should take about 10 minutes by hand.
- After the dough has been fully kneaded, it is time to thin the dough into sheets suitable for cutting. A manual pasta machine works wonders at this stage. Cut the ball of dough into three equal pieces. Form these pieces, by hand, into equal rectangular shape to be passed through the rollers of the pasta machine. Set the cylindrical rollers at their widest opening, put a piece of dough in the space between rollers and crank the handle to pass the dough through. As the sheet of pasta comes out the bottom of the rollers it should be set on a dry cotton towel to rest while you begin on the next piece. Repeat the thinning process with the remaining pieces of pasta, thinning and then setting aside, consecutively so that each piece of pasta is equally rolled out. When all the pasta has passed through the first rolling stage, set the machine to the next setting to begin rolling the pasta thinner. Start the rolling process again, beginning with the first piece of dough and continue with the remaining pieces. As each is rolled thinner set it aside and continue onto the next.
- As you return to the first piece of dough, set the cylinders one setting closer. Continue in this fashion until the pasta dough has been rolled out as thinly as possible.
- As the sheets of dough rest, keep them on a cotton towel, to prevent sticking to the work surface. When they are all rolled out you are ready to cut the pasta into the desired shape. They can be cut using the cutting wheels of the rolling machine or by hand using a knife.
EASY PIE CRUST
It's just too easy to make a pie crust! This pie crust is so flaky and full of flavor that you will never buy another pie crust!!
Provided by lsustacy
Categories Dessert
Time 15m
Yield 2 crust
Number Of Ingredients 7
Steps:
- Put water, butter and crisco in freezer while preparing flour.
- Sift flour, sugar, and salt together.
- Cut cold butter and crisco into flour mixture until crumbly.
- Add cold lemon juice and water. Mix just until moist crumbs form.
- Turn dough out onto floured counter top.
- Divide dough into 2 parts.
- Wrap in plastic wrip and put in refrigerator for at least 1 hour.
- Roll pie dough out and use as pie recipe directs.
- Enjoy a flaky, great tasting pie crust!
Nutrition Facts : Calories 1348.8, Fat 98.5, SaturatedFat 50, Cholesterol 150.7, Sodium 1172.4, Carbohydrate 102.2, Fiber 3.4, Sugar 6.8, Protein 13.4
EASY PASTA DOUGH
I like this recipe because it is so simple for such wonderful results. As with many of my recipes it is the product of trial and error. This dough is easy to work with and yummy to eat. If you are colesterol consious or if you like a less rich pasta you may substitute 2 or 3 of the eggs for about half a cup of water. Add the water gradually until the desired testure and consistency is reached. Remember to crack eggs individually into small bowl prior to adding to flour, to prevent risk of contaminating mixture with a bad egg. Lightly beat each egg before adding to the flour. The recipe time given does not include time taken for dough to prove in fridge. I strongly recommend the purchase of a pasta machine. I used to make my pasta by hand but having a pasta machine makes it so easy. Have fun!
Provided by Samira SHF
Categories European
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place flour on a flat surface.
- Make a well in the centre of the flour.
- Pour lightly beaten eggs one at a time into the well.
- Mix the eggs with a fork until they are blended with the flour. (Do NOT add salt at this stage).
- Using your hands kneed the mixture until it become smooth and consistant. Add water if too dry or flour if too wet.
- The dough should not stick to your hands or the working surface.
- Divide dough into three portions (Each portion will serve two people).
- For best results refrigerate the dough for at least 1 hour prior to shaping.
- If shaping by hand place dough between two sheets of baking paper and flatten with rolling pin to about 3mm.
- Remove top sheet of baking paper and sprinkle the flattened dough with flour.
- Roll the flattened dough as if making a swiss roll.
- Cut the rolled dough into 5mm slices. (or desired width).
- Immediately unravel the spirals.
- Use plenty of flour during the shaping process to avoid sticking and splitting of pasta shapes.
- If using a pasta machine follow the directions of the machine to form dough into desired shapes.
- Bring large saucepan of water to the boil.
- Add two teaspoons of salt to water.
- Add pasta to boiling salted water and boil for about 5 minutes. Testing occasionally to see if cooked.
- Serve with favourite pasta sauce.
Nutrition Facts : Calories 364.6, Fat 5, SaturatedFat 1.4, Cholesterol 176.2, Sodium 60, Carbohydrate 63.9, Fiber 2.2, Sugar 0.6, Protein 13.8
PERFECT PASTA DOUGH
After not making pasta for 15 years, I have made it three times in the past week and this, my final attempt was the best and rolled perfectly for linguine. Posting so I remember the next time I make pasta......probably tomorrow! I used a mixer to assemble the ingredients, and a hand crank pasta machine to roll and cut the pasta.
Provided by Cook4_6
Categories Healthy
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the first 5 ingredients in a mixer using the paddle attachment (not dough hook).
- Gradually add the water (you may not need it all) until the dough begins to form a ball and is sticky.
- Remove and place on floured service; kneed for 4-5 minutes incorporating enough additional flour into the dough until the tackiness is gone.
- Allow to sit for 15-20 minutes.
- Cut into 6 pieces, and flatten (with roller or by hand) into a rectangular shape. Keep a dish towel over the other pieces to keep them from drying out.
- Run through the pasta machine at the widest setting 6-10 times until the dough is smooth. If one end is narrower than the other, fold the narrow end until the width evens a bit. To make linguine, I then begin narrowing the roller width step by step, sending the noodle though once on each setting, through the second thinnest setting. (Thinnest setting for spaghetti) Place on a lightly floured baking sheet and cover with another towel.
- Repeat with the remaining pieces, slightly flouring in between noodles as you stack them. If the noodles are longer than your baking sheet, cut them in half with a pastry cutter.
- Allow the noodles to sit for 10 minutes before cutting them. It usually takes me longer than 10 minutes to roll the noodles, so I flip the noodles over and start cutting the first one rolled.
- Your sheets of noodles should no longer be tacky, and should process through the cutter without sticking. If the noodles are still sticky, you may want to flour them a bit before putting them through your cutter.
- Place noodles through desired cutter and lay on baking sheet to dry for 10-20 minutes before cooking. Dust each batch with a tiny bit of flour and separate them with your fingers to ensure they don't clump.
- Place in boiling, salted water and cook until they float to the top; 5 minutes or until your desired tenderness.
Nutrition Facts : Calories 194.7, Fat 4.3, SaturatedFat 0.9, Cholesterol 62, Sodium 412.1, Carbohydrate 31.2, Fiber 1.4, Sugar 0.1, Protein 6.9
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