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Fresh Pasta

Fresh Pasta recipe image
There is nothing quite like the satisfaction of making fresh pasta from scratch. This classic Italian dough relies on just two high-quality ingredients: all-purpose flour and fresh eggs. The result is a tender, silky sheet of dough with a superior texture that dried pasta simply cannot match. It absorbs sauces beautifully, making it ideal for rich rag&# 195;¹s, creamy butter and sage, or delicate vegetable fillings. While it requires a bit of patience to knead and rest, the process is meditative and rewarding. Serve it immediately for the best texture, or dry it slightly for storage. This versatile base is a staple for any home cook looking to elevate their Italian dinner game.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 366.4
Dietary: Vegetarian
Description
There is nothing quite like the satisfaction of making fresh pasta from scratch. This classic Italian dough relies on just two high-quality ingredients: all-purpose flour and fresh eggs. The result is a tender, silky sheet of dough with a superior texture that dried pasta simply cannot match. It absorbs sauces beautifully, making it ideal for rich rag&# 195;¹s, creamy butter and sage, or delicate vegetable fillings. While it requires a bit of patience to knead and rest, the process is meditative and rewarding. Serve it immediately for the best texture, or dry it slightly for storage. This versatile base is a staple for any home cook looking to elevate their Italian dinner game.
Ingredients
  • 1 1/2 cup All-purpose flour
  • 2 Eggs
Directions
  1. 1
    Place the flour in the work bowl of a food processor fitted with a steel blade.
  2. 2
    Add the eggs and process until the dough comes together and forms a ball that rides around on top of the blade.
  3. 3
    If the mixture is too dry and fails to form a ball, slowly add just enough water to bring it together, no more than 1 tablespoon.
  4. 4
    The dough ball should be slightly sticky; if too sticky and soft, add flour 1 teaspoon at a time until the texture is correct.
  5. 5
    Knead the dough by running the processor until the ball rides around on top of the blade, becoming smooth.
  6. 6
    When smooth enough, remove the dough from the processor and wrap it tightly in plastic wrap.
  7. 7
    Let the dough stand at room temperature for at least 45 minutes to relax the gluten.
  8. 8
    Divide the dough into quarters; work with one portion at a time, keeping the remainder wrapped in plastic.
  9. 9
    Flatten the dough portion, then run it through a pasta machine on the widest setting.
  10. 10
    Fold the sheet in half and run it through again, folded edge first.
  11. 11
    Repeat this folding and rolling process 2 or 3 times to laminate the dough.
  12. 12
    Fold the dough in half again and run it through sideways to ensure even texture.
  13. 13
    Repeat the sideways rolling 2 or 3 more times until the dough is satiny and smooth, no longer sticky or dimpled.
  14. 14
    Change the pasta machine to the next-narrower setting and run the dough through once.
  15. 15
    Continue rolling through progressively narrower settings until you reach the next-to-last setting.
  16. 16
    Before rolling at the next-to-last setting, cut the pasta sheet in half.
  17. 17
    After rolling, lay the pasta sheets on a lightly floured dish towel and cover with another towel to prevent drying.
  18. 18
    Repeat the rolling process until all dough portions have been processed into sheets.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 366.4kcal
% Daily Value *
Total Fat 3.6g6%
Saturated Fat 1.0g5%
Cholesterol 93.2mg32%
Sodium 32.8mg2%
Total Carbohydrate 68.7g23%
Dietary Fiber 2.4g10%
Sugars 0.5g
Protein 12.2g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Fresh pasta can be stored in the refrigerator for up to 2 days. For longer storage, dry the sheets completely and store in an airtight container, or freeze the cut pasta on a baking sheet before transferring to a bag.

For a richer, more elastic dough, use 00 flour or bread flour. For a vegan version, substitute the eggs with water and a tablespoon of olive oil, though the texture will be more brittle.

Fresh pasta cooks much faster than dried pasta, usually in 2-3 minutes. Boil in generously salted water. Do not rinse after cooking.

Always clean your pasta machine with a brush or dry cloth, never with water, to prevent rust.

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Read it online: https://www.chefs-mate.com/recipe/fresh-pasta/