9/14/2023 0 Comments Fresh pasta recipe![]() ![]() Or cut the pasta sheets into fettuccine, tagliatelle, or similar shapes. At this point, you can use the sheets as directed for the various fresh pasta recipes that follow. On some pasta machines this will mean the thinnest setting on others it may be the second thinnest. Whatever works best for you.įor most pastas, you want to roll the dough until it’s very thin like a silk scarf if you hold it up to the light you can see your hand through it. Or you can cut long shorter lengths with a sharp knife and run each piece through the setting. With an electric (as opposed to hand cranked) pasta machine, you can stand pretty far away and gather the dough as it comes out of the machine, gently folding it over onto itself, so it looks like ribbon candy. If your dough sticks, you can flour it well without worry the dough will not incorporate too much flour at this point.Īs the length of the dough increases, you may find it a little unwieldy. If you run the dough through the machine and it shreds or tears or is too thin, simply fold it over and run it through a wider setting to smooth it out. Continue running the dough through the machine’s settings so that the dough gets progressively thinner each time you don’t have to hit every setting on the dial as is so often insisted, but do thin the dough gradually. Set the machine to its next thinnest setting and run the dough through. Run the dough through the machine at this setting twice to give the dough a final kneading. ![]() Roll the dough lightly in flour and then flatten it into a rectangle that is roughly the width of your pasta machine. Cut the dough in half and keep the rest wrapped while you work (some of the recipes calling for fresh pasta only need a half batch of dough). To thin the dough, set your pasta machine to its widest setting. Sprinkle the dough with a little flour, wrap it in plastic or a cloth, and let it rest for a half hour before rolling it. Continue kneading, adding a sprinkling of flour if the dough feels sticky, until it feels as soft and supple as your ear lobe this can take 5 to 8 minutes. Lightly re-flour the surface and knead the dough by pushing it away from you with the heel of your hand, folding it over, giving it a quarter turn, and pushing it away again. ![]() Move the dough over to one side and scrape your work area clean of any excess flour, especially any hardened bits, and then clean your hands as well. If not, work in a little more flour now or, if it feels close, as you knead the dough. If nothing sticks to your finger, your dough is in good shape. To see if you have added enough flour, press a clean, dry finger deep into the dough. You may not need to use all of the flour, and the actual amount you use will vary every time you make fresh pasta depending on your eggs, flour, and even the weather. When the dough becomes too stiff to mix with a fork, use your fingers to work the eggs and flour together, only adding enough of the flour to make a cohesive ball of dough. Be careful not to break through the wall of the well or the egg will race out all over the counter, a total bummer. Very gradually, incorporate some of the flour into the eggs by bringing in a little at a time from the perimeter of the well. Beat the eggs with a fork just as you would to make scrambled eggs. Crack the whole eggs into the center of the well and add the yolks. Use your fist and a circular motion to transform the mound into a wide well. If it’s not already in a small mound, gather it into one. Combine the flour and the salt on a clean work surface. ![]()
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