Homemade Pasta Without A Pasta Machine Recipes
HOMEMADE PASTA WITHOUT A PASTA MACHINE
Haven't got a pasta machine but still want to try homemade pasta? This is the recipe for you! All you need is flour, eggs, salt, and a rolling pin. And, of course, some time to have fun!
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h33m
Yield 4
Number Of Ingredients 4
Steps:
- Place flour on a marble or wooden work surface. Make a well in the center and crack in the eggs; add the salt. Gently beat eggs with a fork, incorporating the surrounding flour, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
- Knead dough with your hands by flattening the ball, stretching it and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
- Dust work surface with flour. Divide dough into 3 equal portions. Flatten 1 piece a little and roll out 5 to 6 times with a rolling pin. Turn dough 45 degrees and roll 5 to 6 times. Continue rolling and turning until dough is 1/16-inch thick.
- Cut dough into a sheet. Dust generously with flour and roll into a cylinder. Slice cylinder into 1/4-inch thick strips. Unroll strips and toss generously in flour. Let tagliatelle air-dry, about 30 minutes.
- Bring a large pan of salted water to a boil. Drop in tagliatelle and cook until tender yet still firm to the bite, 3 to 5 minutes. Drain.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 54.7 g, Cholesterol 139.5 mg, Fat 5 g, Fiber 1.8 g, Protein 13.7 g, SaturatedFat 1.3 g, Sodium 92.9 mg, Sugar 0.5 g
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- The Beauty of Fresh Pasta. Making homemade pasta is well worth the extra effort. It has a texture and flavor that's much better than dried, store-bought pasta from the supermarket, and the act of making the dough and rolling it out on a pasta machine is fun for the whole family.
- Combine the Ingredients. The first step to making homemade pasta is to combine all of the ingredients and there are only three. You will need: 2 1/4 cups all-purpose flour.
- Mix the Dough. With a fork, gently whisk the eggs in a circular motion, gradually incorporating flour from the sides of the well. Not all of the flour will get absorbed into the eggs.
- Knead the Dough. Scrape all of the dough together into a ball and begin kneading it, spreading a little of the extra flour over the work surface if the dough begins to stick.
- Wrap and Rest. Wrap the ball of dough in plastic and let rest 20 minutes on the countertop. Continue to 6 of 14 below.
- Divide the Dough. Set up your pasta machine, clamping it to a table, countertop, or sturdy cutting board. Turn the dial to the widest setting (usually setting number 1 on the dial).
- Flatten. Working with the first piece (keep remaining pieces covered with plastic wrap), flatten it into a rectangle shape. Continue to 8 of 14 below.
- Begin Rolling. Starting with one of the shorter sides of the rectangle, feed it through the rollers. Continue to 9 of 14 below.
- Fold the Dough. Once the dough has come out of the other end, fold one side of the piece into the middle, then fold the other side over that to form three layers, as if you're folding a business letter, pressing lightly on the top of the piece of dough to seal it.
- Feed the Dough into Machine Again. Starting with one of the narrower, open sides of the folded dough, feed the pasta through the machine, again at the widest setting.
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- Pour the flour onto a large, clean surface and make a well in the middle. Crack the eggs into the well, followed by a pinch of salt and a drizzle of extra virgin olive oil. Beat the eggs with a fork, gradually pulling the flour into the well in the centre.
- Once the eggs and flour mixture becomes too firm to mix with a fork, dust your hands with flour, bring all of the flour to the centre, and knead for at least ten minutes until well combined, with the consistency of Play-Doh.
- Wrap the dough in cling film, squeezing all of the air out, and leave to sit for thirty minutes at room temperature to allow the gluten to relax.
- Unwrap the dough and dust with flour. Also dust your hands, the countertop, and rolling pin with flour. Cut the dough into manageable sized pieces (into two or four pieces dependent on size) and begin to gently roll out with a rolling pin.
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