How To Make Fresh Pasta At Home Recipes

HOMEMADE PASTA RECIPE

Steps:

• Place eggs, water, flour and salt in mixer bowl. Attached bowl and flat beater. Turn to speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 Tablespoon increments.
• Change out the flat beater for the dough hook. Turn to speed 2 and knead for 2 minutes. Remove the dough and knead by hand for 2 minutes. Let it rest for 20 to 30 minutes.
• Cut dough into four pieces before processing with pasta sheet attachment. Take one piece and flatten into a rectangular shape. Adding flour to both sides. Be sure to cover the other pieces. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times.
• Adding a little bit of flour on each side of the dough again, change setting to #2 and pass the pasta dough through the sheet roller. I do this twice and then twice each on #3 and then #4. If you want thicker dough, don't do the #4 setting.
• Once again, add flour to each side of your long pasta sheet. Change the attachment to your spaghetti or fettuccine cutter and turn on to speed 2. Run the pasta sheet through and with your left hand, hold on to the pasta as it comes through the cutter. It's usually really long so I cut it and then wind it around my hand to create a nest. Allow pasta to dry for a few minutes before boiling.
• When boiling your pasta, it only needs 3 to 7 minutes to boil.
• With this pasta recipe, I prefer the fettuccine cutter.

GORDON RAMSAY FRESH PASTA DOUGH

Steps:

• Put the ingredients in the food processor and mix until you get a cohesive mixture that's soft and just a little sticky - about 45 sec.
• Knead the dough by hand, make a uniform ball and tightly wrap it in a plastic film for 30 to 4 hours.
• Divide the dough into equal portions and feed it through the pasta machine rollers twice (with rollers in their most extended position).
• Seal the dough's tapered ends together by pressing and feeding it again through the rollers, still set in the most extended position (remember to keep the seal at the top).
• Reduce the roller width by one setting and pass the dough through the machine twice. Keep reducing the roller width and passing the dough twice through each setting until you get an almost transparent consistency.

HOW TO MAKE HOMEMADE PASTA

Steps:

• 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.
• 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.
• After ten minutes, make a big ball and wrap it in a cling film. Let it rest for 15/30 minutes.
• 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.
• Fold the pasta dough in half and then again in half.
• Roll again the sheet of pasta dough through the widest setting of the pasta machine. Repeat the process for 3/4 times. You have to work the dough till it's smoother. Finally, you can start to roll the dough through all the remaining settings of your pasta machine, from the widest to the narrowest.
• So now you have long strips of fresh pasta dough that you can use for different types of pasta, like tagliatelle, tagliolini or lasagna.

HOMEMADE VEGAN PASTA

Steps:

• Place the flour (both '00' grade pasta flour and semolina) on your work surface or in a bowl. Add the salt and mix.
• Make a well in the middle of the flour and add the water and olive oil.
• Start mixing with a fork incorporating the wet ingredients with the flour until you obtain a well-combined mixture.
• Transfer the dough onto a lightly floured surface and knead the pasta dough for about 10 minutes, until it becomes smooth and elastic. If it feels too dry, add just a tiny bit more water.
• Place the dough in a bowl and cover it with a damp tea towel or muslin cloth. Refrigerate for 30 minutes so the gluten can develop.
• Cut the dough into two equal pieces. It's easier to roll it out in sections. Using a rolling pin, roll out the dough and stretch it into thin sheets. I did this with the pasta layered between two sheets of parchment paper. While rolling the dough, sprinkle lightly with a bit of flour to stop it from sticking.*
• The next step is to cut the pasta. First, choose the shape you want. I like to cut mine into long strips, like Tagliatelle or Pappardelle. For this, you just need to fold the pasta sheet into a roll (after liberally flouring it, so it doesn't stick) and then cut with a knife, as thin or thick as you'd like. **
• How To Cook The Pasta: Cooking your fresh vegan pasta is super simple and only takes a few minutes. Simply begin by bringing water to a boil and add salt, add the pasta to the pan and cook for around 2-3 minutes. You'll know the pasta is ready, at the perfect 'al dente' point, when it rises to the top of the pan. If you prefer softer pasta ( no judgments here!) then simply cook for an extra minute or two.