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Cooking |
J's Favorite Recipes |
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Fresh Pasta |
INGREDIENTS |
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DIRECTIONS |
1 1/2 cups all purpose flour |
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Place flour in a pile on a large work surface,
such as a wooden counter, or extra large wooden cutting board. |
3 large eggs |
Make a well in in the center of the flour, and,
in it, place the eggs, olive oil, and salt. |
1 teaspoon olive oil |
With a fork, mix together the egg, oil and salt. |
pinch salt |
Slowly begin to incorporate the flour into the
wet ingredients, working from the inside of the well out. |
Pasta machine (hand rollers) |
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Have a dough scraper on hand in case the liquid
ingredients "escape" from the flour. |
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When half of the flour is incorporated, work
the rest in by hand. |
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Knead the dough with the palm of your hand until
smooth. 5-7 minutes. Wrap in saran wrap and let rest for 30 mintues. |
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Knead the dough again by hand until smooth. Let
rest for another 10 mintues before cutting. When ready to cut, set aside
a sheet pan (or several) or a long surface. Sprinkle with flour. Cut ball
of dough into quarters, and process one quarter at a time. |
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Roll one-quarter of the dough through the pasta machine on the widest
(thickets) setting. Fold dough in thirds onto itself and process through
pasta machine again. Repeat 2-5 times, or until consistency is smooth.
Make sure you have a relatively even rectangle before continuing, so your
long strip of pasta will be evenly shaped.
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Set pasta machine to one setting more narrow, and process dough through
it again. Add small amount of flour to dough as needed after each time
it gets processed. Also re-flour the surface that the pasta comes out
onto, as needed. Progressively move the pasta machine setting narrower
and narrower, putting dough through 1-3 times on each setting as needed.
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When pasta reaches desired thickness, place on floured sheet pan, or,
hang over the back of chairs or kitchen stools, rungs, whatever will work.
NOTE - helpful to rub flour on the surface of anything you will "hang"
the pasta on so it doesn't stick.
NOTE - if you are stuffing pasta, cover w/ saran wrap or damp towel to
prevent drying out.
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Cut into desired shapes (ravioli, etc.) or, process
through machine for strips (linguini, etc.) |
Let pasta rest for about 10 minutes before cooking. |
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Boil about 1 gallon water per pound of pasta.
Salt the water generously (1-2 tablespoons salt / gallon). When water comes
to a rolling boil, add pasta, separating it in the water with a large spoon,
and cook until just barely tender. |
This will generally take around 2 minutes per pound of unfilled pasta.
Drain and serve immediately.
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NOTE: Makes 1 pound pasta. To give your pasta color, follow these
additions:
Yellow: Zest of lemons
Green: 5 - 6 oz freshly cooked spinach, water squeezed out and pureed
Red: 2 small red beets, cooked, skinned and pureed
Orange: 1-2 Tablespoons of tomato paste
Make your well of flour as you would for regular pasta. Then add your
spinach, beets or tomato paste with eggs, oil and salt. Mix well before
beginning to incorporate flour into liquid in center.
For "Speckles", add fresh ground pepper (more fine than coarse)
to dough before processing through pasta machine.
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