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Fresh Homemade Pasta




Source of Recipe


taniajane/EDC - 9/16/1999


Recipe Introduction


Getting the dough thin enough is hard work without a pasta machine but definitely achieveable. It's really heaps of fun.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6478.2

List of Ingredients




10 oz plain white flour
3 small eggs
1/4 tsp salt
1 Tbsp olive oil

Recipe



1. Tip the flour onto a work surface. Make a well in the centre and break in the eggs. Add the salt and oil.

2. Using your fingers, gradually mix the flour from the edge of the pile into the eggs. Continue to knead all the ingredients together until you have a soft dough.

3. Once the dough has come together, knead it on a lightly floured surface for about 8 mins, using both hands as if kneading bread. If it is very sticky, add a little extra flour. When you have finished, the dough should be smooth and elastic. Wrap in cling film and leave rest for 30 mins.

4. If using a pasta machine, put the dough through your chosen setting, sprinkling the shaped pasta lightly with flour in prevent it sticking. Alternatively roll out the dough as thinly as possible to a large rectangle.

5. For stuffed pasta, such as ravioli or tortellini, the dough must be used immediately while it is still soft. For tagliatelle, fettuccine, lasagne, cannelloni and pasta shapes, the dough must be left to dry before cutting. Put the rolled sheet of dough on clean tea towels for 10 mins or until the surface of the pasta is dry to the touch.

I've also have success just dumping the ingredients into the food processor and letting it do the work for me.

Variations:
Green Pasta: Cook 8 oz of spinach (or use thawed frozen spinach), drain thoroughly, then puree in a blender or processor. Add with the eggs.

Tomato Pasta: Add 1-2 Tbsp tomato puree with the eggs.

Herb Pasta: Add 4 Tbsp chopped basil with the eggs.

To make noodles: Sprinkle the pasta with a little flour, then roll up like a swiss roll. Cut into thin strips. After cutting, unfold and leave to dry for 5-10 mins before cooking.

To make pasta quills: Cut about a quarter of the rolled out dough into 1 1/2 inch squares. Keep the remaining dough covered so that it doesn't dry out. Take one pasta square, then lay the end of a wooden spoon or pencil diagonally across one corner of the square. Roll it up to make a quill shape. Leave to dry for about 30 minutes before cooking. Repeat with remaining squares, and then with the rest of the dough.

Ravioli: Prepare filling ahead. Put teaspoonfuls of filling at 1 1/2 inch intervals across half of the rolled out dough. Glaze the spaces between the filling with beaten egg or water. Cover with other half of the dough and press along the dampened lines. With a sharp knife or pastry wheel, cut into squares between the filling. Lift onto a well floured baking sheet and leave to dry out for about 1 hour before cooking.

Lasagne and Cannelloni: Cut the dough into rectangles measuring about 4 x 6 inches.

(Fresh, unfilled pasta takes about 2-3 mins to cook. When filled it takes about 5-8 mins.)