RECIPE TITLE "Basic
Egg Pasta Recipe"
Source: Casual Cuisines of the World - Trattoria,
courtesy of Cooking.com
Makes about 17 oz---
The classic pasta dough, or sfoglia, of Emilia-Romagna requires
only two ingredients, flour and eggs. Bleached all-purpose flour
yields a more tender dough than the unbleached variety. The dough
can be made by hand or in a food processor, then rolled out with
a wooden rolling pin or by machine. You can make pasta dough up
to 2 days ahead. Or, if short of time, purchase ready-made fresh
pasta sheets and cut as directed in individual recipes.
2 cups all-purpose flour, or as needed
4 large eggs, plus beaten egg as needed
Ultimate Pasta Ultimate
Pasta opens with a gallery of irresistible pasta dishes illustrated
with superb close-up photography. There are pasta dishes here for
every occasion and every taste, all created by international award-winning
author Julia dell Crode. The easy-to-follow instructions and tasting
notes, and the expertise of an author passionate about her subject,
enable you to choose ingredients that hve a natural affinity with
each type of pasta.
MIXING THE DOUGH:
To mix the basic egg pasta by hand, on a clean work surface, place
the 2 cups flour in a mound. Make a well in the center and add the
4 eggs to the well. Using a fork, beat the eggs, gradually incorporating
small amounts of the flour from the interior wall of the well into
the eggs. Working in a circular pattern, continue to incorporate
flour, being careful to maintain the wall of flour so the eggs do
not run over the edge.
Work the flour into the eggs until a smooth dough forms. Depending
on the humidity, a little less or a little more flour may be needed.
If less flour is needed, simply dont incorporate all of it;
if more is needed, sprinkle a little on top of the dough and knead
On a clean surface, knead the dough until smooth, velvety and elastic,
1-2 minutes. Cover with a bowl to prevent drying and let the dough
relax for 1 hour before rolling it out.
To mix the basic egg pasta in a food processor, place the 2 cups
flour in a food processor fitted with the metal blade. In a bowl,
lightly whisk the eggs just until blended. Turn on the food processor
to aerate the flour briefly, then pour in the eggs. Continue to
process for a few seconds until the dough can be pressed into a
ball. If the dough is too dry, add beaten egg, 1 teaspoon at a time,
and pulse until the correct consistency is achieved. If too moist,
add flour, 2 tablespoons at a time, and pulse. Remove the dough
from the processor and knead briefly until the surface is smooth,
velvety and elastic, 1-2 minutes. Cover with a bowl to prevent drying
and let the dough relax for 1 hour before rolling it out.
Use the pasta dough immediately, or wrap airtight and refrigerate
for up to 2 days. Before using, unwrap the dough, cover with a bowl
to prevent drying and bring to room temperature.
ROLLING AND CUTTING THE DOUGH:
To roll out and cut the dough with a pasta machine, cut the dough
in half or thirds. Cover unused dough with a bowl to prevent drying.
Set the pasta machine rollers to their widest opening (number 1
on most machines) and feed one portion of the dough through the
rollers. Roll through once, fold the dough crosswise into thirds,
turn it a quarter turn and roll through again. Then roll the sheet
through one more time to strengthen the dough. Set the rollers to
the next smaller opening and roll the dough through once. Continue
in this manner, progressively setting the rollers to the next smaller
opening and rolling the dough through once. On the first, third
and fifth settings (numbers 1, 3 and 5), roll through twice to strengthen
the dough. Roll out the dough to a thickness of 1/8 or 1/16 inch
(3 mm or 2 mm), the second-to-last and last settings on most machines,
If the dough ripples, too much dough is being pushed through the
rollers or the dough isnt relaxed enough to be stretched.
Cover the pasta sheet and allow it to relax for a few minutes, then
return to the previous setting and roll through. If the dough repeatedly
breaks, the gluten must be developed more. Knead the dough by hand
and let it relax as before, then begin the rolling again.
For flat cuts such as pappardelle and tagliatelle, place the pasta
sheet on a lightly floured board and let dry a little for easier
cutting (15-20 minutes) while you roll out the remaining dough.
Then adjust the blades to the desired width as directed in individual
recipes and pass the sheets through the cutters. Gently separate
the pasta strands and gather loosely into small piles. Let dry for
1 hour. Meanwhile, cut the remaining pasta sheets.
To roll out and cut the dough by hand, divide the dough in half
or thirds. Cover unused dough with a bowl to prevent drying. On
a lightly floured board, roll out one portion of the dough 1/8-1/16-inch
(3-2-mm) thick, or as specified in each recipe.
For flat cuts such as pappardelle and tagliatelle, place the pasta
sheet on a lightly floured board; let dry a little for easy cutting
(15-20 minutes) while you roll out the remaining dough. Using 1
pasta sheet at a time and beginning at a long end, loosely roll
up the dough, making folds every 2 1/2 inches (6 cm). Cut the roll
crosswise into slices the width of pasta specified in each recipe.
Gently separate the pasta strands and gather loosely into small
piles. Let dry for 1 hour. Meanwhile, cut the remaining pasta sheets.
For filled pasta, use the pasta sheets made by either the machine
or hand method immediately to prevent drying, filling and cutting
the pasta dough as directed in individual recipes.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
| Nutrition Facts
Makes about 17 oz
Facts per Serving
Calories: 604 Fat: 11g Carbohydrates: 97g
Cholesterol: 425mg Sodium: 128mg Protein: 25g
Fiber: 3g % Cal. from Fat: 16% % Cal. from Carbs: 64%
|The Complete Book of Pasta and Noodles
How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)
One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.
The book is arranged in four sections, exploring first dried semolina pasta, then fresh Italian-style pasta, Mediterranean pasta and European dumplings, and finally, Asian noodles. There are thirteen chapters devoted to sauces alone, and recipes are included with the type of pasta with which they work best -- from the simplest to the complex, but all within reach of the home cook. As a bonus, the book includes excellent photographs of the various pasta and noodle shapes, and impeccable illustrations clearly depict each step of key techniques. Special sections are devoted to such specific topics as "Are Electric Pasta Machines Worth the Money?" and "A Guide to Popular Cheeses."
"Cook's has always been the definitive word on any subject it tackles," says The Post and Courier, and The Complete Book of Pasta and Noodles will serve as the definitive reference volume for pasta lovers. More info
For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.
Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.
Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.
Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’s night, Everyday Pasta offers just the thing.
• Tuna, Green Bean, and Orzo Salad
• Crab Salad Napoleans with Fresh Pasta
• Roman-Style Fettuccini with Chicken
• Baked Pastina Casserole
• Tagliatelle with Short Ribs Ragou
• Spaghetti with Eggplant, Butternut Squash, and Shrimp
Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner. More info
|Food Made Fast: Pasta (Williams-Sonoma)
Delicious Recipes for Busy People Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients as the keys to cooking delicious meals with a minimum of time and effort. Dedicated to a single subject - from Soup to Pasta to Weeknight - each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. The recipes are both simple and inspired, making quick cooking a truly satisfying experience. More info