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Oct 12, 2018 · This step by step guide to homemade pasta dough will give you a basic recipe that can be made into all sorts of delicious and comforting meals. I’ve created step by step photos for making the pasta dough from scratch and then making into lasagne sheets, tagliatelle, pappardelle and fettuccine although the variations are endless.
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Fresh pasta dough. 48 ratings. Rate this recipe. A classic Italian fresh pasta recipe you can make by hand or with the aid of some convenient machines. The fresh pasta can be cut...
- Main Course
- 4-6
- Italian
- Classic Fresh Egg Pasta. Fresh pasta is quite simple to make, and this recipe is the simplest of them all. You'll start with a well of all-purpose flour, and drop a mixture of egg yolks and whole eggs into the well's center.
- Homemade Mushroom Tortellini. Making tortellini is a great group activity, but you'll have no trouble pulling this recipe off on your own if it's a one-person dinner kind of night.
- Homemade Ricotta Ravioli. Mild, salty-sweet ricotta provides plenty of flavor to these simple ravioli. Gently pressing the ricotta between towels extracts extra water, so the filling remains firm and creamy.
- Homemade Butternut Squash and Blue Cheese Ravioli With Sage Brown Butter Sauce. If you're looking for ravioli with slightly more intense flavors, try your hand at these butternut squash and blue cheese ones.
May 2, 2019 · Having mastered basic homemade pasta dough, we’ve started experimenting with various add-ins, from roasted vegetable purées to herbs and spices. Often times, these noodles are so pretty and flavorful that they hardly require a sauce.
- Equipment. You only need a worktop, a rolling pin, a sharp knife and lots of elbow grease. A food processor and a pasta roller will make life easier, particularly if you’re making thin sheets for ravioli and other filled pasta.
- Flour. Look for Italian ‘00’ (doppio zero) flour. The number indicates that the flour has been finely milled, but brands vary. Choose one specifically milled for pasta and check the protein content: it should be 10-12 per cent.
- Eggs. As well as providing water for the gluten, eggs also give fat, which enriches the dough, giving it a smooth, silky finish. Most medium eggs weigh 55-65g and, as a rule, the whites are 90 per cent water and 10 per cent protein, while the yolks are 48 per cent water, 17 per cent protein, 33 per cent fat and two per cent carbohydrate.
- The perfect ratio. The ratio of white and yolk in your pasta will give different results. The more egg white, the more pliable the dough; the more yolk, the richer the pasta will be.
With just a rolling pin and two ingredients you can make your own pasta from scratch! To keep things simple it's served with a fresh 3-ingredient tomato sauce.
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Dec 24, 2021 · This easy, homemade pasta recipe made with flour and eggs will teach you how to make exceptional fresh pasta in approximately 1 hour (with or without a machine). It’s an all purpose pasta dough: use it to make homemade fettuccine, pappardelle, homemade ravioli and more.
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