Homemadepastadough Recipes

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HOMEMADE PASTA DOUGH

This is my favorite dry pasta recipe. I got this from a little older Italian Lady that lives across the street. In the winter time, my husband plows her driveway for her and she would always send him home with homemade noodles. I decided to ask her if she would show me how to make it, and, she said gladly. I was surprised at how easy it was. And even easier now that I have a pasta machine, the same one little Rosa suggested I buy. Now my husband comes home with homemade wine after he has plowed the driveway. lol.

Provided by queenbeatrice

Categories     Healthy

Time 1h5m

Yield 12 , 12 serving(s)

Number Of Ingredients 4



Homemade Pasta Dough image

Steps:

  • Place flour in large glass bowl and form a well in the middle.
  • Place remaining ingredients in well.
  • With fork, in a circular motion, stir wet ingredients just around rim of dry ingredients, bringing a little bit of flour into the wet mixture a little at a time until all are mixed together.
  • Pour mixture onto a floured board and knead until tight and glossy. It should be difficult to mix, to a point where no more flour will stay into mixture.
  • Form into a ball and let sit, covered, for 1/2 an hour to an hour.
  • Cut into manageable pieces to fit into pasta machine.
  • Flour pieces as needed, if dough is to sticky it will not go through pasta machine smoothly.
  • Run 3 time through larger slot size, then once through decreasing sizes progressively until desired thickness.
  • Run through pasta cutter of choice then let dry overnight. I lay noodles across a clean broom handle, that I use for this purpose only, placed in between two chairs.
  • Store dried pasta in sealed plastic bags or containers.
  • Cook as needed. Fresh pasta noodles need very little time to cook as compared to store bought pasta noodles.

2 cups general purpose white flour
2 eggs, at room temperature
1 tablespoon olive oil
4 tablespoons water, warm

HOMEMADE PASTA DOUGH

Go for it. Once you try homemade pasta, you're hooked. -Kathryn Conrad, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 8



Homemade Pasta Dough image

Steps:

  • In a small bowl, whisk the first 6 ingredients. On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Pour egg mixture into the well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (the dough will be slightly sticky)., Lightly dust work surface with flour; knead dough gently 5 times. Divide into 6 portions; cover and let rest 30 minutes., To make fettuccine, roll each ball into a 10x8-in. rectangle, dusting lightly with flour. Roll up jelly-roll style. Cut into 1/4-in.-wide strips. Cook in boiling water 1-3 minutes.

Nutrition Facts : Calories 217 calories, Fat 5g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 124mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.

2 large eggs
1 large egg yolk
1/4 cup water
1 tablespoon olive oil
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1-1/2 cups all-purpose flour
1/2 cup semolina flour

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



Easy Homemade Pasta Dough image

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

2 cups flour
3 large eggs, room temperature
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons water, or as needed

FRESH PASTA DOUGH

Provided by Kelsey Nixon

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5



Fresh Pasta Dough image

Steps:

  • Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
  • Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
  • With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
  • Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
  • Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface.
  • If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
  • With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting.
  • If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
  • Flavor and color variations:
  • Cook's Note: All color additions should be added to eggs before incorporating into the flour. Keep in mind that you will need to add a little bit of flour to your basic pasta recipe to compensate for the additional liquid added
  • Spinach Pasta Dough (green hue): Blanch 8 ounces (about 3 cups) spinach leaves. Puree in a food processor or blender until smooth. Press the spinach puree through a small strainer or chinois, removing the liquid before mixing with the eggs. Add 3 tablespoons spinach puree to the eggs before mixing. If the dough feels too sticky, add additional flour until a soft, silky dough is achieved.
  • Tomato Pasta Dough (orange hue): Add 2 1/2 tablespoons tomato paste to the eggs before incorporating into the flour.
  • Beet Pasta Dough (pinkish-red hue): Preheat the oven to 400 degrees F. Roast 1 large beet in aluminum foil, about 45 minutes, or until tender. Peel the beet and puree in a food processor. Add the beet puree (about 4 tablespoons) to eggs before incorporating into the flour.
  • Herb Pasta Dough (speckled): Mince 1/2 cup fresh herbs and add to eggs before incorporating into the flour.
  • Squid Ink Pasta Dough (black hue): Add 1 tablespoon squid ink to the eggs before incorporating into the flour.

2 cups flour
3 eggs
1/2 teaspoon salt
1/2 teaspoon extra-virgin olive oil
Flavor and color variations, recipes follow, optional

HOW TO MAKE HANDMADE PASTA RECIPE BY TASTY

Making fresh, homemade pasta dough doesn't have to be tedious! All you need is some flour, eggs, and a tiny bit of arm strength as you knead it all together - no food processor or fancy stand-mixer required. And once your noodles are ready, all it takes is 2-3 minutes of cooking before you can add your sauce, sprinkle your cheese, and open that wine.

Provided by Jody Duits

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16



How To Make Handmade Pasta Recipe by Tasty image

Steps:

  • On a clean, sturdy work surface, turn out your chosen flour(s) and salt and make a large well in the middle with your hands.
  • Whisk the eggs, egg yolks, and olive oil together in a medium bowl until combined, then pour the mixture into the well.
  • Using the same fork, whisk the eggs, slowly incorporating more and more flour into the eggs by moving your fork along the edges of the well.
  • Once almost all of the flour is incorporated, start bringing the dough together with your hands. (The dough should be malleable, but not sticky--add more flour if the dough is sticking too much to your hands or the surface. Alternatively, if it's too dry and tough, whisk another egg with 1 tablespoon of water and use your hand to sprinkle some of the mixture over the dough, continuing to do so until the dough is easier to knead.)
  • Knead the dough for 7-10 minutes, until the dough is smooth and elastic. When you poke the dough, it should spring back.
  • Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes to an hour, or until the dough does not spring back when poked.
  • Unwrap the dough and cut into 8 equal pieces so that it's easier to work with. Take 1 piece and wrap the rest in the plastic wrap so that they don't dry out.
  • Lightly flour your work surface, and begin rolling out the piece of dough into one long piece. Then, fold the top third down, and the bottom third over that, like a letter. Rotate the dough 90˚ and roll the piece back into a long shape. This helps form a more even rectangular shape and makes the dough a little bit easier to work with.
  • Continue rolling out the dough until it is very thin. When you lift the dough, you should be able to see your hands through it.
  • Fold the top and bottom of the rectangle to meet in the middle, then fold over again--this will make the dough easier to cut. Cut the dough to your ideal shape. Loosen or unravel the cut dough immediately, so it doesn't stick, sprinkle with a bit of extra flour, or semolina, if using. Let the pasta sit out for about 30 minutes to dry out slightly.
  • Bring a large pot of heavily salted water to a boil. Add the pasta and stir to ensure it doesn't clump. Cook for 2-3 minutes, or 30 seconds to 1 minute after the pasta comes to the surface (fresh pasta will cook much faster than dried pasta!)
  • Take out a noodle and taste for doneness. Once cooked to your liking, remove the pasta from the water, being sure to save at least 1 cup (240 ML) of the pasta cooking water.
  • Add the cooked pasta into your preferred sauce and stir to coat, adding some of the reserved pasta water if needed to add a bit of body and silkiness to the sauce.
  • Enjoy!

Nutrition Facts : Calories 1401 calories, Carbohydrate 163 grams, Fat 48 grams, Fiber 6 grams, Protein 69 grams, Sugar 2 grams

2 cups all-purpose flour, plus more for dusting
1 pinch kosher salt
2 large eggs
6 large egg yolks
1 tablespoon extra virgin olive oil
2 cups '00' grade pasta flour, plus more for dusting
1 pinch kosher salt
3 large eggs
5 large egg yolks
1 tablespoon extra virgin olive oil
1 cup semolina flour
1 cup all-purpose flour, or '00' flour
1 pinch kosher salt
2 large eggs
6 large egg yolks
1 tablespoon extra virgin olive oil

PASTELóN RECIPE BY TASTY

Pastelón is a Puerto Rican dish with many interpretations across the island. Our version nestles thinly sliced, fried sweet plantains between layers of savory ground beef and mozzarella cheese. The beef mixture can be made a day before assembling the pastelón--just refrigerate until ready to use!

Provided by Tikeyah Whittle

Categories     Lunch

Time 3h30m

Yield 6 servings

Number Of Ingredients 17



Pastelón Recipe by Tasty image

Steps:

  • To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers, garlic, oregano, and cumin. Pulse until combined. The sofrito should have the consistency of a tapenade.
  • Heat ¼ cup (60 ml) of canola oil in a large pan over medium heat. Once the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives to the pan and stir to combine.
  • Add the ground beef to the pan and cook until no longer pink, about 7 minutes. Season with the ½ teaspoon salt.
  • Add 1 teaspoon of adobo seasoning, the Sazón seasoning, and the tomato sauce and stir to combine. Cook, stirring occasionally, until most of the liquid is absorbed into the meat, about 7 minutes. Transfer the beef mixture to a medium bowl with a slotted spoon, discarding any excess liquid. Wipe out the pan with a paper towel and set aside.
  • Peel the plantains, cut in half crosswise, then slice each half lengthwise to get 4 thin slices.
  • Heat the remaining cup of canola oil in the same pan over medium-high heat until the oil starts to shimmer. Test one plantain slice in the oil--if it bubbles and sizzles, the oil is ready.
  • Fry the plantains in batches until they are lightly browned on the edges and tender in the centers, 4-5 minutes, turning occasionally with a fork. Transfer to a paper towel-lined plate to drain. Season on both sides with salt.
  • Preheat the oven to 350°F (180°C).
  • Arrange a single layer of plantains in the bottom of an 8-inch square baking dish. Using a slotted spoon, top with about half of the meat mixture. Sprinkle 1 cup of mozzarella over the meat sauce. Repeat with more plantains, the remaining meat sauce, and another cup of mozzarella. Finish with the remaining plantains.
  • In a medium bowl, beat the eggs with the remaining teaspoon of adobo seasoning.
  • Pour the egg mixture over the plantains, then cover the baking dish with foil.
  • Bake the pastelón until the eggs are set and the cheese is bubbly, about 25 minutes. Remove from oven and turn the oven to broil. Uncover the dish and sprinkle the remaining cup of mozzarella over the top. Broil for 5 minutes, or until cheese on top is golden brown. Let rest for 10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 1217 calories, Carbohydrate 78 grams, Fat 85 grams, Fiber 11 grams, Protein 44 grams, Sugar 33 grams

1 small bunch fresh cilantro
1 small bunch fresh culantro
1 red bell pepper, small , roughly chopped
1 small green bell pepper, seeded and roughly chopped
1 medium head garlic, cloves seperated and peeled
1 teaspoon dried oregano
½ teaspoon ground cumin
1 ¼ cups canola oil, divided
5 pimento-stuffed spanish olives, thinly sliced into rounds
1 lb ground beef
½ teaspoon kosher salt, plus more to taste
2 teaspoons dried adobo seasoning, divided
1 ¼ teaspoons sazon goya seasoning powder, with saffron
1 can tomato sauce
4 very ripe plantains
3 cups shredded mozzarella cheese, divided
2 large eggs

BASIC PASTRY DOUGH

This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 4



Basic Pastry Dough image

Steps:

  • In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).

2 1/2 cups all-purpose flour, (spooned and leveled)
1 teaspoon coarse salt
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons ice water

BASIC FRESH PASTA DOUGH

Fresh pasta isn't something to master in one go. It takes time and practice, but it yields dividends. This particular recipe is vastly versatile. It can be made into whole grain pasta, by swapping in 1 cup sifted whole wheat, spelt or farro flour in place of 1 cup all-purpose or 00 flour. Add more egg yolks or water as needed and rest the dough for 1 hour. Or try a green pasta, as in this ravioli verdi: Steam or sauté 6 ounces baby spinach (about 6 cups) until just wilted. Spread it out on a parchment-lined baking sheet, and, when cool, squeeze water out thoroughly, a handful at a time, then chop roughly. Purée with 2 eggs and 1 egg yolk, then use this mixture in place of eggs in the recipe. Or, for something a little different, make an herbed pasta, like this pappardelle, by stirring in 1/2 cup finely chopped parsley, chives, chervil, tarragon, or basil in any combination to the eggs before adding to the flour in the main recipe.

Provided by Samin Nosrat

Categories     dinner, lunch, pastas, main course

Time 45m

Yield 4 to 6 servings for cut pasta, 6 to 8 servings for stuffed pasta

Number Of Ingredients 4



Basic Fresh Pasta Dough image

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.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 4 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 28 milligrams, Sugar 0 grams, TransFat 0 grams

2 cups 00 or all-purpose flour
2 large eggs
3 egg yolks, plus more as needed
Semolina flour, for dusting

BUTTERCRUST PASTRY DOUGH

I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous 'breadcrumb' texture as you add the ice water. If you use the dough for a savory recipe, I'd cut down the sugar a bit, but not omit it entirely. The most important thing to remember is to use frozen butter and ice cold water.

Provided by Chef John

Categories     Desserts     Pies     100+ Pie Crust Recipes

Time 1h15m

Yield 6

Number Of Ingredients 5



Buttercrust Pastry Dough image

Steps:

  • Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more.
  • Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 33.9 g, Cholesterol 40.7 mg, Fat 15.8 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 497.8 mg, Sugar 2.2 g

2 cups all-purpose flour, divided
½ cup butter, cut into 12 cubes, frozen
1 tablespoon sugar
1 teaspoon salt
6 tablespoons ice water

BASIC PASTA DOUGH

Provided by Food Network

Yield about 1 pound or 4 portions

Number Of Ingredients 2



Basic Pasta Dough image

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.

1 1/2 cups unbleached flour
3 eggs

FRESH PASTA DOUGH (FOOD PROCESSOR)

Make and share this Fresh Pasta Dough (Food Processor) recipe from Food.com.

Provided by Abby Girl

Categories     Spaghetti

Time 16m

Yield 4 serving(s)

Number Of Ingredients 5



Fresh Pasta Dough (Food Processor) image

Steps:

  • Combine flour, eggs, olive oil, salt and pepper in the b owl of a food processor. Whirl in short bursts until dough comes together, about 15 seconds.
  • If dough appears too dry, add a few drops cold water. If too wet, add flour.
  • Turn out onto a wooden board and gently knead together until smooth and elastic. Rub with oil and wrap in plastic. Set aside on counter surface to rest for at least 30 minutes. Dough can be chilled overnight and rolled out just before you wish to cook and serve.
  • To roll out, follow manufacturer's directions from pasta machine.
  • To cook, toss pasta into 4 quarts of boiling salted water. Stir once or twice and boil uncovered until al dente. Cooking times will vary depending on the size of the pasta but will require less time than dried pasta. Drain and return to pan. Immediately serve or toss with sauce.

Nutrition Facts : Calories 250.9, Fat 6, SaturatedFat 1.2, Cholesterol 81.8, Sodium 177.7, Carbohydrate 39.9, Fiber 1.4, Sugar 0.2, Protein 8.1

1 2/3 cups flour
2 medium eggs, at room temperature
1 tablespoon olive oil
1/4 teaspoon sea salt
fresh ground black pepper

HOMEMADE PAPPARDELLE

Provided by Kate Ewald

Categories     Pasta Maker     Egg     Low Fat     Vegetarian     Dinner     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 1/2 to 2 3/4 pounds

Number Of Ingredients 5



Homemade Pappardelle image

Steps:

  • Place 2 1/2 cups flour and 3/4 teaspoon salt in processor; blend 5 seconds. Whisk 3 eggs, 3 yolks, and 3 tablespoons water in bowl.
  • With machine running, pour egg mixture through feed tube. Blend until sticky dough forms, adding water by teaspoonfuls if dry.
  • Scrape dough out onto floured work surface. Knead dough until smooth and no longer sticky, sprinkling lightly with flour as needed if sticky, about 8 minutes. Shape into ball. Cover with plastic wrap and let rest 45 minutes. Repeat with remaining flour, salt, eggs, yolks, and water.
  • Divide each dough ball into 4 pieces. Cover dough with plastic wrap.
  • Set pasta machine to widest setting. Flatten 1 dough piece into 3-inch-wide rectangle. Run through machine 5 times, dusting lightly with flour if sticking. Continue to run piece through machine, adjusting to next-narrower setting after every 5 passes, until dough is about 26 inches long. Cut crosswise into 3 equal pieces. Run each piece through machine, adjusting to next-narrower setting, until strip is scant 1/16 inch thick and 14 to 16 inches long. Return machine to original setting for each piece. Arrange strips in single layer on sheets of parchment.
  • Repeat with remaining dough. Let strips stand until slightly dry to touch, 20 to 30 minutes. Fold strips in half so short ends meet, then fold in half again. Cut strips into 2/3-inch-wide pappardelle. DO AHEAD: Can be made 1 day ahead. Arrange pappardelle in single layer on sheets of parchment. Stack sheets in roasting pan. Cover; chill.

5 cups all purpose flour, divided
1 1/2 teaspoons salt, divided
6 large eggs, divided
6 large egg yolks, divided
6 tablespoons (or more) water, divided

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From thekitchn.com
how-to-make-fresh-pasta-dough-in-the-food-processor image


BASIC HOMEMADE PASTA DOUGH RECIPE | MYRECIPES
Add all ingredients to the bowl of a stand mixer fitted with a dough hook. Mix dough on medium-low speed until smooth and elastic. Step 3. Knead dough until smooth, working in remaining flour, 5 to 10 minutes. Step 4. Wrap dough in …
From myrecipes.com
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10 BEST FLAVORED PASTA DOUGH RECIPES - YUMMLY
Homemade Pasta Dough Inside the Rustic Kitchen. flour, large egg, large egg yolk . Fresh Pasta Dough Bon Appétit. kosher salt, olive oil, large eggs, all purpose flour. Homemade Pasta Dough Italian Food Forever. extra large …
From yummly.com
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35 EASY PASTRY RECIPES YOU CAN MAKE AT HOME - TASTE OF …
Chocolate Banana Bundles. Banana with chocolate is such an irresistible combo that I make this quick dessert often. You can also top these tasty bundles with the butter and brown sugar mixture left over from coating …
From tasteofhome.com
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PIZZA DOUGH RECIPE – BEST EVER HOMEMADE PIZZA!
Hand knead – 5 minutes. Standmixer – 3 minutes. Food processor – 40 seconds (yes, really!) Mix flour, yeast, salt and sugar, then mix in water and oil; It will come together into a rough dough that leaves the bowl pretty clean; …
From recipetineats.com
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HOW TO MAKE FRESH EGG PASTA DOUGH: A TRADITIONAL ITALIAN …
This recipe yields six servings of pasta; consider one egg and 3/4 cup (or 100 grams) of flour per portion. 3 cups (400 grams) unbleached all-purpose flour or Type 00 flour. 4 large eggs. 1. Form a ball. On a marble or wooden work …
From eataly.ca
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FRESH PASTA RECIPE - BBC FOOD
Method. Place the flour in a food processor. Add the eggs and keep pulse until the mixture resembles fine breadcrumbs (it shouldn't be dusty, nor should it be a big, gooey ball). This only takes a ...
From bbc.co.uk
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10 BEST HEALTHY HOMEMADE PASTA DOUGH RECIPES | YUMMLY
eggs, semolina flour, 00 flour. Fresh Pasta Dough, Homemade Pasta Dough Tarladal. olive oil, salt, plain flour. Basic Homemade Pasta Dough Real Simple. all-purpose flour, large eggs. Simple Homemade Pasta Dough Just a Pinch. water, all purpose flour, eggs, salt. Gordon Ramsay’s Homemade Pasta Dough MasterClass.
From yummly.com


HOMEMADE PASTA DOUGH RECIPE - BETWEEN2KITCHENS
One way to make an easy pasta dough, is to use a food processor. Simply place all ingredients in the food processor and blend for 10 seconds until it all comes together into a crumbly mixture. Put it on a floured surface and knead for 2 minutes until it becomes elastic. Now form a ball and wrap with cling film to rest for 30 minutes in the fridge.
From between2kitchens.com


HOMEMADE PASTA - DAMN DELICIOUS
Directions: In the bowl of an electric mixer fitted with dough hook attachment, beat the flours, eggs, olive oil, salt and water on medium-low speed until a soft, smooth ball of dough is formed, about 5-10 minutes. If the dough is too dry, add more water as needed. The dough should feel elastic and slightly tacky to the touch.
From damndelicious.net


SPINACH PASTA DOUGH (2 INGREDIENT EASY RECIPE) - INSIDE THE RUSTIC …
This recipe is super easy and uses just 2 ingredients (flour and spinach) to make bright green and delicious homemade spinach pasta dough. Make into lasagne sheets, tagliatelle or any shape you like! Course pasta. Cuisine Italian. Prep Time 30 …
From insidetherustickitchen.com


BEST TOP 10 TIPS FOR MAKING HOMEMADE PASTA LIKE ... - FOOD …
1. Trust Your Gut. Making pasta from scratch is really more about a feeling, rather than measurements. Depending on the humidity, the flour, the size of the eggs, you may need more or less flour going along, so getting a feel for the dough is essential. 2.
From foodnetwork.ca


HOMEMADE PASTA: 5 WAYS TO ADD COLOR AND FLAVOR - KITCHN
For a bolder green color and flavor, use a purée of soft herbs like basil or parsley. • Peppers: Add a couple of roasted and puréed red bell peppers for a pretty orange-red color and subtly sweet flavor. For a bolder flavor, try fresh or dried chile peppers. • Saffron: Combine a small pinch of saffron threads with a tablespoon of warm ...
From thekitchn.com


BEGINNER’S GUIDE TO FRESH HOMEMADE PASTA DOUGH
Knead on speed #1 or #2, about 4-5 minutes. Form the dough into a ball, cover tightly with plastic wrap, and rest at room temperature for 30 minutes. Food Processor Instructions: Add the flour and eggs to the bowl. Pulse several times until …
From theclevercarrot.com


LIDIA'S MASTER CLASS: FRESH PASTA BASICS - YOUTUBE
I give my tips on making fresh pasta, from making a rich dough, using a food processor, how to cook it and more.Website: http://www.lidiasitaly.com/Facebook ...
From youtube.com


HOMEMADE PASTA | KING ARTHUR BAKING
5. Freezing homemade pasta. To freeze homemade pasta, place the baking sheet of cut pasta in the freezer for about 15 minutes, or until the individual pieces aren't sticking to each other or the pan. Transfer the semi-frozen pasta to airtight bags. Label, date, and place in the freezer for up to 3 months.
From kingarthurbaking.com


EASY HOMEMADE PIE DOUGH RECIPE - AN ITALIAN IN MY KITCHEN
Prick the crust well with a fork, then cover with parchment paper, add the dried beans or pie weights on top. Bake for approximately 20 minute in a pre-heated 350F (180C) oven, remove the paper and weights and bake for another 5 or 10 minutes. If pre-baking for a fruit filling then bake for only 5-6 minutes.
From anitalianinmykitchen.com


ALL-BUTTER PASTRY DOUGH RECIPE - INSPIRED TASTE
Once the food processor bowl and blade are chilled, add the flour, sugar and salt; pulse a few times to combine. Add the chilled pieces of butter and pulse for 1 second about 8 times until it looks crumbly and the butter is the size of peas and the mixture crumbly. Use a tablespoon measure to add 3 tablespoons of cold water to the dough, pulse for 1 second; repeat this …
From inspiredtaste.net


21 SPINACH DOUGH RECIPE - SELECTED RECIPES
Food Network. Homemade Spinach Fettuccine. 1 hr . Frozen spinach, all purpose flour. 5.0 34. Saporito Kitchen. How to Make Spinach Noodles (Green Pasta Dough) 50 min. Olive oil, spinach juice, all purpose. 5.0 3. Alpha Foodie. Spinach-Colored Fresh Pasta Recipe. 1 hr 10 min. Fresh spinach, dough, egg, eggs, all purpose flour . No reviews. Serious Eats. Spinach Pasta Dough …
From selectedrecipe.com


BASIC HOMEMADE PASTA DOUGH RECIPE | REAL SIMPLE
Directions. Step 1. Place flour in a large bowl and create a well. Add eggs and 1½ teaspoons water to well; beat eggs with a fork. Slowly incorporate flour into egg mixture. Once about half the flour is incorporated and shaggy pieces of dough begin to form, use your hands to bring dough together into a ball.
From realsimple.com


HOMEMADE PASTA - GIMME SOME OVEN
Place the flour in a mound on a large cutting board. Then use your fingers or a spoon to create a good-sized well in the middle of the flour mound (kind of like a volcano). Add the eggs in the center of the well. Sprinkle the salt and drizzle the olive oil on top of the eggs. Use a fork to begin whisking the eggs.
From gimmesomeoven.com


HOMEMADE PASTRY DOUGH (SHORTCUT VERSION) - SALLY'S BAKING …
Spread 1/2 of the filling ( raspberry or cream cheese) down the length of the center of the strip. Using a sharp knife, pastry wheel, or pizza cutter, cut 10 slanting strips along both sides. Fold strips over dough, alternating each side to resemble a twist or a braid. Fold the bottom end up to seal the filling inside.
From sallysbakingaddiction.com


HOME-MADE PASTA: THREE PASTA DOUGH RECIPES & TEN DIFFERENT …
Lasagne Sheet: All rolled pasta starts as a lasagne sheet. Simply roll your pasta dough, trim the edges to create a rectangle and you have a fresh home-made lasagne sheet. Linguine: similar to spaghetti, but flat rather than round, and about 4mm in width. The name ‘linguine’ means little tongues in Italian.
From somebodyfeedseb.com


FRESH PASTA DOUGH RECIPES, PLUS SHAPES AND SAUCES TO PAIR WITH …
6 of 9 Egg Pasta Dough. View Recipe this link opens in a new tab. The only fresh egg pasta dough recipe you need. Use it to make lasagna sheets or fresh rolled garganelli. The recipe requires no special equipment and comes together in 15 minutes—just allow time for dough to rest at room temperature.
From marthastewart.com


FRESH PASTA DOUGH | GIADZY
In a large bowl, whisk together the flour and the semolina. Create a well in the center and add the eggs and egg yolks. Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture. When the dough gets too firm to mix with the fork switch to mixing with your hands.
From giadzy.com


BEST BASIC PASTA DOUGH RECIPE FROM 'BOBBY AND GIADA IN ITALY'
Directions. Mound 3 ½ cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and olive oil. Using a fork, beat together the eggs ...
From parade.com


HOMEMADE PASTA DOUGH - HOW TO STEP BY STEP - INSIDE THE …
Place the flour on a clean work surface, make a well in the middle and add the eggs (photo 1). Using a fork whisk the eggs whilst slowly incorporating the flour until combined and looks like a very rough dough (photo 2 & 3). You may need to use your hands once most of the egg is incorporated to help it along.
From insidetherustickitchen.com


BEST PASTA DOUGH RECIPE - HOW TO MAKE PASTA DOUGH - DELISH
In a medium bowl, whisk together flour and salt. Pour flour mixture out onto a clean surface. Using your hands, make a well in center of flour. …
From delish.com


HOW TO MAKE EASIEST EVER PASTRY DOUGH - GOOD HOUSEKEEPING
Add vinegar and 1 tablespoon ice-cold water, pulsing until dough is crumbly but holds together when squeezed (if necessary, add remaining water, 1 teaspoon at a time). Do not overmix. Transfer ...
From goodhousekeeping.com


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