News1 min ago
Pasta
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Can someone tell me what ingre?dients there are in a basic pasta
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Let me be the first to apologize for the incivility of some of the posters. Here's a basic pasta recipe similar to the one we've used for years.
3 1/2 to 4 cups unbleached all-purpose flour
4 extra large eggs
1 extra large egg yolk
1 1/2 teaspoons extra-virgin olive oil
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when half the flour is incorporated.
Start out by kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover crusty bits. Lightly re-flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic, and allow it to rest for 30 minutes at room temperature. Roll or shape as desired.
One can then run the dough through the pasta machine to form whatever style you need or desire...
Best of luck!
3 1/2 to 4 cups unbleached all-purpose flour
4 extra large eggs
1 extra large egg yolk
1 1/2 teaspoons extra-virgin olive oil
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when half the flour is incorporated.
Start out by kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover crusty bits. Lightly re-flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic, and allow it to rest for 30 minutes at room temperature. Roll or shape as desired.
One can then run the dough through the pasta machine to form whatever style you need or desire...
Best of luck!
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