Authentic Italian Pasta Dough Recipes

How to make Italian Homemade Pasta Recipes from …

WEBNov 30, 2020 · With your hands, mix the eggs with the flours, incorporating a little at a time, until everything is combined. Knead the pieces of …

Rating: 4.5/5(2)
1. Place the flours on a work surface and create a hole with your hands. For those who are making homemade pasta for the first time we recommend using a bowl because the job will be easier. Split the eggs and put them in a bowl then pour the eggs into the hole.
2. With the help of your hands, mix the eggs with the flours, incorporating a little at a time, until everything is combined. Knead the pieces of dough together.
3. After ten minutes, make a big ball and wrap it in a cling film. Let it rest for 15/30 minutes.
4. Make sure that your pasta maker machine is clamped firmly to a clean surface. Dust your work surface with some durum wheat flour. Take a lump of pasta dough the size of a tennis ball and press it out flat with the palms of your hands. Roll the lump of pasta dough through the widest setting of your pasta machine. Remember to dust the pasta dough with durum wheat flour if you feel it’s becoming sticky.

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Homemade Pasta Dough – Leite's Culinaria

WEBMay 22, 2010 · Make the homemade pasta dough. In a small bowl, beat the eggs well until combined. Dump the flour in a pile on a work surface …

Rating: 4.8/5(78)
1. Sift the flour onto a clean work surface and use your fist to make a well in the center.
2. [Editor’s Note: You could opt to roll the pasta dough by hand using a long wooden rolling pin, although a pasta machine makes for far less work.] Feed the pasta dough through a pasta machine set on the widest setting. As the sheet of pasta dough comes out of the machine, fold it into thirds and then feed it through the rollers again, still on the widest setting. Pass the pasta through this same setting a total of 4 or 5 times. This takes the place of kneading the pasta dough and ensures the resulting pasta is silky smooth.
3. Tagliatelle On a lightly floured surface, roll or fold one side of the sheet of dough loosely towards the center of the sheet, then repeat with the other side so that they almost meet in the middle. Gently fold one side on top of the other, but do not press down on the fold. Cut the dough into thin slices with a sharp knife, slicing through the folded dough quickly and deftly in a single motion. (It takes very little practice to get the hang of this.) Immediately unravel the slices to reveal the pasta ribbons. (You can do this by inserting the dull side of a large knife into each slice and gently shaking it loose. If you wait, they will stick together. Trust us.) Hang the pasta to dry a little before cooking or dust it well with semolina flour and arrange in loose nests on a tray lined with a clean kitchen towel.
4. You will need about 4 quarts water and 3 tablespoons of salt for every 13 to 18 ounces of fresh or dried pasta. It is the large volume of water that will prevent the pasta from sticking together. Bring the salted water to a boil in a large pot or saucepan. Throw the pasta into the water. Stir the pasta immediately after you add it to the water and perhaps once again. Stir the pasta only once or twice. If you’ve used enough water and you stir the pasta as it goes in, it shouldn’t stick.

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How to make homemade pasta dough Lakeside Table

WEBAug 7, 2019 · Drop the eggs and water into the center. Mix with hands until dough easily comes off hands. Dough will form a soft smooth dough …

Rating: 4.7/5(3)
1. Mix the dry ingredients together in a bowl. Drop the eggs and water into the center. Mix with hands until dough easily comes off hands. Dough will form a soft smooth dough ball.
2. Wrap tightly in plastic and cover with a towel. Set aside in the refrigerator for 20 minutes.
3. Roll out in a pasta maker 4-6 times on the widest setting. After you roll it out each time, fold it into 3rds (like a piece of paper going into a #10 envelope) before rolling it out again.
4. Then (without folding) roll it 2x at each setting up to #6. Slice dough into desired lengths (about 12 inches).

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