Saturday, July 17, 2010

Good Eats: Fresh Pasta Dough

Also in our "Good Eats" class this summer, we made fresh pasta. The recipe is extremely easy, as long as you have a pasta machine to roll out the dough. In class we made fettuccini, spaghetti, and ravioli.

Here's how we did it:


3 cups of flour (with more for sprinkling)
4 eggs
1 tsp olive oil
1/2 tsp kosher salt

**For "green dough," just blend cooked spinach (with all its water squeezed off) with eggs and oil. Add to the flour as before, but you might need more flour)

**For "red dough," substitute half a can of tomato paste in place of one of the eggs)


Create a "well" of the flour so that the eggs will fit in the middle. Make sure you're working on a smooth, hard surface that is easy to reach. Add the eggs, oil, and salt directly in the middle.

Slowly work the inside of the flour well into the wet ingredients. If the eggs starts to leak out, keep it close to the pile. Use your hands to squeeze and mash the ingredients together.

Work the (extremely sticky) dough with your hands until it comes together in a ball. It will happen.

Knead the dough for a good 10 minutes. Then, wrap it in plastic and let it rest for at least 30 minutes on the counter.

Cut the dough into 6 equal pieces and roll one piece at a time in the pasta machine. Remember to sprinkle and rub some of the flour on the dough if it gets too sticky, BUT don't add too much flour or the dough will fall apart.

To cook the pasta, use a big pot of boiling water and cook until done. It usually takes 3-6 minutes depending how thick the pasta is. The only way to be sure, is to taste it!

I know it's in Italian, but this video might help. Watch how it's done:

1 comment:

  1. From not so AnOnymous or vinny
    add bacon and it perfect