Annarchy Posted July 1, 2018 Share Posted July 1, 2018 Fresh Pasta Ingredients in these recipes use 1 cup of Italian “00” flour, 1 egg & a little water, if the egg is small. Nonegg pasta uses fine durum wheat semolina flour & water. ¾ cup flour 3 Tbsp water - per person Knead well, let rest 20 minutes before using. I use unbleached flour. The goal is a soft dough, rolled out, then, cut with a knife. Mixes include spinach, beets, cocoa, etc. to add color or flavor. When adding other ingredients, keep the proportions balanced, to keep the mixture from being too wet. For drying, cut the pasta into the shape you want, let it dry on a clean lightly floured cloth, or separated by parchment paper. It can also be frozen, wrapped in plastic or foil. Egg Pasta (4 servings) 3 cups flour 3 medium eggs Pinch of salt Pasta Verde Add 1/3 cup well drained, puréed cook spinach, leave out one egg. Pasta Purpurea Add 4 Tbsp beet juice, leave out one egg. Pasta Arancione Add 4 Tbsp carrot juice, leave out one egg. Pasta Rosa Add 1 ½ Tbsp tomato purée Pasta Di Cioccolato Add 2 Tbsp cocoa powder to basic ingredients. - - - Pappardelle Cut rolled pasta into ¾ inch wide strips Fettuccine Cut rolled pasta into ¼ inch wide strips Tagliatelle Cut rolled pasta onto ¼ wide strips See picture Tagliolini / Tajerin Cut rolled pasta into 1/16 inch wide strips Capellini D’Angelo Cut rolled pasta into 1/32 to 1/16 inch wide strips These 5 types, use well dusted folded sheet of pasta. - - - Maccheroni/ Spaghetti Alla Chitarra Roll out pasta to 1/16 inch thick sheet Cut 1/16 inch wide strips Bigoli Roll out to 1/8 inch thick Cut 1/8 inch wide Lasagne / Raviolo Aperto Cut trimmed oblong pasta into long strips to desired widths 2 1 Quote Link to comment
Annarchy Posted July 1, 2018 Author Share Posted July 1, 2018 Farfalle Roll dough 1/32 inch thick, trim edges, divide into 2 oblongs, cut into squares 2 1/2 inches. Quote Link to comment
Annarchy Posted July 1, 2018 Author Share Posted July 1, 2018 Fusilli Twist strips on a knitting needle. Quote Link to comment
Annarchy Posted July 1, 2018 Author Share Posted July 1, 2018 When using fillings, push all the air around the filling out, pinch dough together. If desired, lightly moisten the dough before pinching it. Cooking Use a lot of water. Too little water causes the pasta to re-absorbe the starch. Salt, if desired: 1/2 oz per 4 1/2 cups of water, added just before the water begins to boil. Bring the water to a full rolling boil, add pasta and cover, to bring the boil back quickly, then remove the lid. Boil 2-3 minutes for fresh pasta Boil 18-20 minutes for dried pasta 1 Quote Link to comment
Annarchy Posted July 1, 2018 Author Share Posted July 1, 2018 Gluten-free pastas cook in less time. They use potato and tapioca flours. Chestnut & bucksheet flours are also gluten-free. Quote Link to comment
Annarchy Posted July 2, 2018 Author Share Posted July 2, 2018 Posting this thread, made me hungry. Ravelloi and spaghetti tonight. 1 cup flour 1 egg ( well, it was an egg & 1/2, thank you Henny penny ) Quote Link to comment
Annarchy Posted July 2, 2018 Author Share Posted July 2, 2018 Rolled out, divided in half, and added boiled hamburger with a little pepper, for the filling. 1 Quote Link to comment
Annarchy Posted July 2, 2018 Author Share Posted July 2, 2018 For the tomatoe sauce, I used the jar of tomatoes, that didn’t seal, and a store bought can, plus the 1/2 lb. of burger, & spices. I could have gotten 12 ravalloi, out of 1 cup of flour & 1 egg, but I didn’t roll the first 1/2 of the dough quite thin enough. I put the leftover hamburger into the remaining sauce for spegetti. 1 Quote Link to comment
Annarchy Posted July 2, 2018 Author Share Posted July 2, 2018 Enjoy, the left over gets vacuume sealed for a quick microwave dinner. 1 1 Quote Link to comment
Cowgirl Posted July 2, 2018 Share Posted July 2, 2018 Oh yum. I should try making pasta from scratch. Sounds delicious!!! Quote Link to comment
Mt_Rider Posted July 2, 2018 Share Posted July 2, 2018 Whew.....you make it look easy.... I've made my mom's egg noodles but that's as far as I've done. MtRider Thanks, Annarchy!! Quote Link to comment
Guest Ana Pirs Posted January 11, 2020 Share Posted January 11, 2020 Yammy!)) Thanks for recipe!)) I like this recipe - Creamy mushrooms avocado pasta Ingredients: 3.5 ounces Penne Pasta 5 ounces Mushrooms ½ Red Onion AVOCADO SAUCE: 3 ounces Fresh Spinach 1 Avocado ½ Lime 3 minced cloves Garlic 1,5 oz Parsley 2 tbsp Almond Milk 4 tbsp Water 1 tbsp Extra Virgin Olive Oil ½ tsp Salt Pinch of Black Pepper Delicious!)) Quote Link to comment
Daniel-J Posted January 17, 2020 Share Posted January 17, 2020 Please indicate how long it took you to do this. I want to repeat it or part of it, but I have a busy schedule every day. Quote Link to comment
Annarchy Posted January 19, 2020 Author Share Posted January 19, 2020 Daniel-J, prepping the dough doesn’t take long to kneed & roll out. 5 minutes or so. Time to pre cook the hamburger and sauce, maybe 15 minutes. Once it’s all prepared, 10-15 minutes in the oven at about 350*F. 1 Quote Link to comment
Littlesister Posted January 20, 2020 Share Posted January 20, 2020 Annarchy, That looks good. I might have to try that out. Would be a good thing to learn to do. Quote Link to comment
Guest PASTAAA Posted April 30, 2020 Share Posted April 30, 2020 https://healthyrecipes.guru/2020/04/27/rainbow-in-the-oven-cook-raw-chicken-with-orange-and-vegetables-in-the-pan/ Quote Link to comment
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