Fresh Pasta Squares Recipes

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FRESH PASTA



Fresh Pasta image

If you can't find frozen pasta sheets or prefer to make your own, here's a recipe that's virtually foolproof. Herbs and spices compatible with the dish can be kneaded into the dough toward the end. This recipe makes 1 1/2 pounds pasta.

Provided by Holly

Categories     World Cuisine Recipes     European     Italian

Yield 6

Number Of Ingredients 2

6 cups all-purpose flour
6 eggs

Steps:

  • Heap the flour, and make a well in it. Break the eggs into the well. Beat eggs with a fork. Stir into the flour from the bottom of the well with the fork until the dough in the center is smooth or shiny.
  • With your hands, gradually incorporate the flour from the outside of the well toward the center, kneading gently until the mass of dough comes together. Knead the dough until it is smooth and resilient. You may need to add more flour, or you may not be able to incorporate all of the flour, depending on the humidity and the size of the eggs. If the dough is sticky or extremely pliable, knead more flour into it.
  • Divide the dough into three portions, cover with plastic wrap or an overturned bowl, and allow to rest for at least 30 minutes.
  • Roll the dough out very thin on a lightly floured surface, one portion at a time. If you have a pasta machine, follow the manufacturer's instructions for rolling out the dough into sheets about 1 millimeter thick. Use as desired.

Nutrition Facts : Calories 526.5 calories, Carbohydrate 95.8 g, Cholesterol 186 mg, Fat 6.2 g, Fiber 3.4 g, Protein 19.2 g, SaturatedFat 1.7 g, Sodium 72.5 mg, Sugar 0.7 g

FRESH PASTA



Fresh Pasta image

This fresh pasta is tender yet resilient enough to meet all your pasta needs -- from making simple fettuccine to filled shapes like ravioli or tortellini. The recipe makes about 1 pound of pasta dough, enough to serve 4 to 6 people.

Provided by Food Network Kitchen

Time 1h10m

Yield 1 pound pasta dough

Number Of Ingredients 4

3 large eggs, plus 1 large egg yolk
1 tablespoon extra-virgin olive oil
2 cups all-purpose flour, plus more as needed
Kosher salt

Steps:

  • Beat together the eggs, yolk and olive oil with a fork in a large spouted measuring cup.
  • Combine the flour and a large pinch of kosher salt in the bowl of a food processor. Pulse briefly to combine. With the food processor motor running, gradually pour the egg mixture through the feed tube and let it run until the dough forms a ball around the blade. (If the dough is too sticky to form a ball, add a tablespoon or so of flour and process again. If it is too crumbly to form a ball, add cold water, 1 tablespoon at a time, and process again.) Once the dough forms a ball, process until smooth and springy, 20 to 30 seconds.
  • Transfer the dough to a floured work surface and knead several times, until the dough comes together in a smooth ball.
  • Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. (The dough can be made 1 day ahead, wrapped and refrigerated. Let it come to room temperature before rolling.)
  • Anchor a pasta machine to your countertop or secure the pasta attachment to a stand mixer. Set the machine to the widest setting. Unwrap the dough and cut it into 4 equal pieces. Wrap 3 of the pieces while you work with the fourth.
  • Flatten the dough into a rectangle and lightly dust with flour. Roll it through the pasta machine at the widest setting. Fold the dough in thirds like a letter and feed it through the pasta machine. Repeat the folding and feeding of the dough through the machine 2 more times. (Rolling and folding in this manner will help strengthen and smooth the dough.)
  • Set the pasta machine to the next setting (one setting thinner than the widest). Flour the dough as necessary and feed it through the machine. Repeat, feeding it through one more time.
  • Adjust the machine to the next thinnest setting and feed the dough through 2 times as above. Continue changing the setting and feeding the dough through 2 times for each setting until you have fed the dough through the second-to-last setting. The dough should be thin enough so that you can see your hand through it.
  • If you are cutting your pasta into noodles: Stop rolling the dough through after you have gone through the second-to-last setting.
  • If you are making filled pasta, like ravioli: Change the machine to the final setting and feed the dough through.
  • Cut the dough in half crosswise and cover it with plastic wrap. Repeat the folding, rolling and cutting process with the 3 remaining pieces of dough. Cover each piece of dough as you finish. You should have 8 pieces of dough total.
  • If you are cutting your pasta into noodles: Affix the cutting attachment to the pasta machine. Choose the desired setting and feed the dough through. Lightly toss the noodles with a little flour on a baking sheet to prevent sticking and cover with a dry kitchen towel while you process the rest of the dough. Cook the noodles in a large pot of boiling salted water until al dente, 3 to 4 minutes.
  • If you are making filled pasta: Proceed according to your recipe's instructions.

FRESH PASTA SQUARES



Fresh Pasta Squares image

Categories     Gourmet

Yield Makes about 24 (3 1/2-inch) squares

Number Of Ingredients 8

1 cup cake flour (not self-rising)
1/4 cup all-purpose flour plus additional for kneading
1/2 teaspoon salt
2 large egg yolks
1 1/2 tablespoons extra-virgin olive oil
4 tablespoons water
Special Equipment
a pasta maker

Steps:

  • Make dough:
  • Blend all ingredients in a food processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand 1 hour.
  • Roll out dough:
  • Set smooth rollers of pasta machine at widest setting. Cut dough into 4 pieces and keep 3 pieces covered. Flatten unwrapped piece of dough into a rectangle and feed through rollers. Fold rectangle in half and feed through rollers 8 more times, folding in half each time and dusting with flour as necessary to prevent sticking.
  • Turn dial to next (narrower) setting and feed dough through without folding. Continue to feed dough through without folding, making space between rollers narrower each time, until narrowest setting is used. Cut rolled-out dough into 31/2-inch squares. Gather trimmings into a ball and wrap in plastic wrap. Transfer squares to a wax-paper-lined baking sheet and cover with plastic wrap. Roll out and cut remaining dough in same manner, then repeat with trimmings.

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