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Cooking

J's Favorite Recipes

Fresh Pasta

INGREDIENTS DIRECTIONS

1 1/2 cups all purpose flour Place flour in a pile on a large work surface, such as a wooden counter, or extra large wooden cutting board.

3 large eggs Make a well in in the center of the flour, and, in it, place the eggs, olive oil, and salt.

1 teaspoon olive oil With a fork, mix together the egg, oil and salt.

pinch salt Slowly begin to incorporate the flour into the wet ingredients, working from the inside of the well out.

Pasta machine (hand rollers) Have a dough scraper on hand in case the liquid ingredients "escape" from the flour.

When half of the flour is incorporated, work the rest in by hand.

Knead the dough with the palm of your hand until smooth. 5-7 minutes. Wrap in saran wrap and let rest for 30 mintues.

Knead the dough again by hand until smooth. Let rest for another 10 mintues before cutting. When ready to cut, set aside a sheet pan (or several) or a long surface. Sprinkle with flour. Cut ball of dough into quarters, and process one quarter at a time.

Roll one-quarter of the dough through the pasta machine on the widest (thickets) setting. Fold dough in thirds onto itself and process through pasta machine again. Repeat 2-5 times, or until consistency is smooth. Make sure you have a relatively even rectangle before continuing, so your long strip of pasta will be evenly shaped.

Set pasta machine to one setting more narrow, and process dough through it again. Add small amount of flour to dough as needed after each time it gets processed. Also re-flour the surface that the pasta comes out onto, as needed. Progressively move the pasta machine setting narrower and narrower, putting dough through 1-3 times on each setting as needed.

When pasta reaches desired thickness, place on floured sheet pan, or, hang over the back of chairs or kitchen stools, rungs, whatever will work. NOTE - helpful to rub flour on the surface of anything you will "hang" the pasta on so it doesn't stick.
NOTE - if you are stuffing pasta, cover w/ saran wrap or damp towel to prevent drying out.

Cut into desired shapes (ravioli, etc.) or, process through machine for strips (linguini, etc.)

Let pasta rest for about 10 minutes before cooking.

Boil about 1 gallon water per pound of pasta. Salt the water generously (1-2 tablespoons salt / gallon). When water comes to a rolling boil, add pasta, separating it in the water with a large spoon, and cook until just barely tender.

This will generally take around 2 minutes per pound of unfilled pasta. Drain and serve immediately.

NOTE: Makes 1 pound pasta. To give your pasta color, follow these additions:

Yellow: Zest of lemons
Green: 5 - 6 oz freshly cooked spinach, water squeezed out and pureed
Red: 2 small red beets, cooked, skinned and pureed
Orange: 1-2 Tablespoons of tomato paste

Make your well of flour as you would for regular pasta. Then add your spinach, beets or tomato paste with eggs, oil and salt. Mix well before beginning to incorporate flour into liquid in center.

For "Speckles", add fresh ground pepper (more fine than coarse) to dough before processing through pasta machine.

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Cooking
J's Favorite Recipes

Fresh Pasta
INGREDIENTS		DIRECTIONS
1 1/2 cups all purpose flour		Place flour in a pile on a large work surface, such as a wooden counter, or extra large wooden cutting board.
3 large eggs		Make a well in in the center of the flour, and, in it, place the eggs, olive oil, and salt.
1 teaspoon olive oil		With a fork, mix together the egg, oil and salt.
pinch salt		Slowly begin to incorporate the flour into the wet ingredients, working from the inside of the well out.
Pasta machine (hand rollers)		Have a dough scraper on hand in case the liquid ingredients "escape" from the flour.
		When half of the flour is incorporated, work the rest in by hand.
		Knead the dough with the palm of your hand until smooth. 5-7 minutes. Wrap in saran wrap and let rest for 30 mintues.

Knead the dough again by hand until smooth. Let rest for another 10 mintues before cutting. When ready to cut, set aside a sheet pan (or several) or a long surface. Sprinkle with flour. Cut ball of dough into quarters, and process one quarter at a time.

Roll one-quarter of the dough through the pasta machine on the widest (thickets) setting. Fold dough in thirds onto itself and process through pasta machine again. Repeat 2-5 times, or until consistency is smooth. Make sure you have a relatively even rectangle before continuing, so your long strip of pasta will be evenly shaped.

Set pasta machine to one setting more narrow, and process dough through it again. Add small amount of flour to dough as needed after each time it gets processed. Also re-flour the surface that the pasta comes out onto, as needed. Progressively move the pasta machine setting narrower and narrower, putting dough through 1-3 times on each setting as needed.

When pasta reaches desired thickness, place on floured sheet pan, or, hang over the back of chairs or kitchen stools, rungs, whatever will work. NOTE - helpful to rub flour on the surface of anything you will "hang" the pasta on so it doesn't stick. NOTE - if you are stuffing pasta, cover w/ saran wrap or damp towel to prevent drying out.

Cut into desired shapes (ravioli, etc.) or, process through machine for strips (linguini, etc.)
Let pasta rest for about 10 minutes before cooking.

Boil about 1 gallon water per pound of pasta. Salt the water generously (1-2 tablespoons salt / gallon). When water comes to a rolling boil, add pasta, separating it in the water with a large spoon, and cook until just barely tender.
This will generally take around 2 minutes per pound of unfilled pasta. Drain and serve immediately.

NOTE: Makes 1 pound pasta. To give your pasta color, follow these additions: Yellow: Zest of lemons Green: 5 - 6 oz freshly cooked spinach, water squeezed out and pureed Red: 2 small red beets, cooked, skinned and pureed Orange: 1-2 Tablespoons of tomato paste Make your well of flour as you would for regular pasta. Then add your spinach, beets or tomato paste with eggs, oil and salt. Mix well before beginning to incorporate flour into liquid in center. For "Speckles", add fresh ground pepper (more fine than coarse) to dough before processing through pasta machine.

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