Handmade Pasta As Estimated By Tina Caputo Recipes

HANDMADE FRESH PASTA

Steps:

• Recipe can be doubled, tripled, etc. I usually make a LOT and store in the fridge.
• Combine the first 4 ingredients and whisk together well with a fork.
• Add 1/2°C flour and mix with the fork until all lumps are gone.
• Keep adding flour little by little until a non-sticky ball is formed. (You will use between 1 & 1-1/4°C of flour, depending on the humidity, etc.
• Knead WELL about 10 minutes. Add light coating of flour as needed, until a firm ball is formed.
• Allow it to sit for 30 minutes.
• Cut off billiard ball-sized pieces and roll them out flat on a well-floured board. (Maybe 1-2 mm. thick).
• Fold thrice (3x) and cut noodles with a sharp knife roughly 4 mm. thick. - Similar to cutting soba noodles (Japanese buckwheat noodles) though with the thickness of udon noodles.
• Stretch out pasta and let dry (either hanging or on a plate) for a few minutes up to an hour.
• Cook in a pot of boiling, salted water for 2-3 minutes or until the pasta floats to the top.
• -->Super delicious with olive oil, crushed, raw garlic, salt and parm. cheese, but can be combined with any sauce. This pasta really holds onto sauces, unlike commercial dried pastas.

HANDMADE PASTA (AS ESTIMATED BY TINA CAPUTO)

Steps:

• Mound flour on a cutting board or clean work surface and make a hole/well in the center of the flour. Crack the eggs into the well and add water and salt. Use a fork to break the yolks and slowly begin scooping flour into the well, a little at a time, until all the flour is incorporated into the liquid.
• Knead dough until smooth. If the dough feels sticky it is too wet; add more flour 1 tablespoon at a time until it feels smooth and doesn't stick to your hands. Form dough into a log shape.
• Cover dough with plastic wrap and let it rest 10-15 minutes. While you're waiting, you can relax and drink some wine (this also applies to steps 4 and 7).
• Knead again for a few more minutes until dough is smooth, adding a bit more flour if needed. Again, form it into a log shape, cover and let rest another 10-15 minutes.
• Slice log into five pieces of equal size. Dip each slice in flour to coat it, and brush off any extra flour. Roll each slice with a rolling pin to flatten into small ovals and sprinkle with flour.
• Run dough slices through a hand-crank pasta machine or KitchenAid mixer roller attachment at the 1, 4 and 6 (wide, medium, and small) thickness settings. (Run all the sheets through on the wide setting, then roll al of the sheets on medium, etc. That allows the sheets to rest for a few minutes between rollings.) Skip the smallest setting if sheets have reached the desired thickness after two trips through the roller. You should be able to see the outline of your hand through the sheet. When dough is coming out of the roller, pull on it gently to stretch it out. Sheets should be smooth and elastic.
• Cut sheets in half so they are each about 12 inches long. Lay sheets on a tablecloth, dust with a little flour and turn them over. When edges begin to dry (in 20-30 minutes), the pasta is ready to cut. Don't let it dry too much, or sheets will buckle and caught in the roller.
• Run pasta sheets through cutter and arrange noodles in loose nests on a tablecloth. Sprinkle with a little flour to keep strands from sticking together.
• Cook in boiling salted water until al dente (2-3 minutes). If you're not planning to eat the pasta that day, leave it to dry completely, turning nests over after an hour or so. Dried pasta will keep in the pantry for a few months.

HOMEMADE PASTA

Steps:

• On a work surface (a tray this can get messy) make a mound with the flour.
• Then add the egg. Mix with hands until well blended.
• Once the dough has come together, then knead the dough for about 5 minutes. The more kneading the better. When the dough is ready it should be soft and silky. There should be no clumps of flour.
• First, flour the dough lightly.Then, either using a rolling pin or a pasta machine, flatten out the dough. Make the dough very thin. Finally, using a knife or the pasta machine, cut the dough to the desired shape.
• To cook boil water with salt, and a little bit of olive oil. Add the pasta. Cook until it floats to the top. Bon Appetite.