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Fresh Pasta

Contributed by: Chris WebAdmin. of RecipesNow.com

(NC) - With or without eggs, plain or flavoured, in dozens of shapes, widths, lengths the only "must" in making fresh pasta is 100% durum semolina. It gives pasta its tender resilience ("al dente" quality), authentic taste and high nutritional value. And it's the only thing you'll find in a bag of FIVE ROSES HERITAGE PASTA FLOUR. The basics of fresh pasta making with a manual machine are covered below. If you have an automatic pasta maker, follow the manufacturer's directions.

Ingredients:

  • Egg Pasta

    • 500 ml (2 cups) Five Roses Heritage Pasta Flour3 medium eggs
    • 15 ml (1 tbsp) extra virgin olive oil
    • pinch sea salt

  • Eggless Pasta

    • 500 ml (2 cups) Five Roses Heritage Pasta Flour
    • 125 ml (1/2 cup) water
    • 15 ml (1 tbsp) extra virgin olive oil
    • pinch sea salt

Directions:

To Prepare The Dough:

Pile the flour on a work-top and make a well in it. Place all other ingredients in the well. Using your fingers, gradually work together until a dough ball is formed. Add some flour if the dough is sticky. Knead the dough, folding inward and turning it over in the process, until smooth and elastic (approx. 10 minutes). Place dough on a plate. Smooth a drop of oil over its surface. Cover with a bowl and let it stand 30 minutes at room temperature.

To Roll The Dough:

Cut the dough into eight pieces and work one piece at a time. For long pasta, set the machine at the first (largest) position. Lightly flour one piece of dough and run it through the machine. Fold in two, dust with flour and run it through again. Do this 5 to 7 times. Set the machine to the next position and run the piece of dough through it. Repeat the process, selecting the next position each time, until the sheet of pasta is the thinness required. If too long, just cut in two. Place on a clean cloth and cover loosely with another. Set aside while you work the other pieces of dough. Once you have rolled all eight into sheets, you are ready to cut the pasta into widths. Select the width you desire and, staring with the first sheet, run each through the machine.

To Cook Fresh Pasta:

Bring a large quantity (at least 4L) of salted water to a full boil and add pasta, stirring until the water returns to the boil. Reduce heat to keep the water at a low boil. Pasta should be served "al dente" (firm) and cooking times vary according to type. Very thin pasta like angel hair, for example, will take only a minute. Linguine may take 2 to 3, and cut pasta like penne may take 5 to 7 minutes. Taste it before draining to check if it's done. Drain in a colander. Toss with a little oil or sauce to prevent sticking.

Serving Size: Makes 4-6 servings


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