With our easy instructions and pictures, you can soon learn to make fresh pasta by hand or machine; use quantities of plain or flavored pasta dough as specified in individual recipes. We also give more details on how to cook pasta ( including how to microwave it ), and how to reheat it correctly.
Here are recipes for plain pasta dough and the flavor variations we used in this blog.
PLAIN PASTA
2 cups plain flour
3 eggs
HAND METHOD
Sift flour onto a bench or into a bowl, make well in the center, and add eggs to well. Using your fingers, gradually mix the flour into the eggs.
Press the mixture into a ball. Knead dough for about 10 minutes or until smooth and elastic. Cover the dough stand for 20 minutes.
Roll dough on a lightly floured surface to desired thickness. To make fettuccine or tagliatelle pasta, roll sheets of pasta dough firmly. Cut roll into slices, and unroll slices into strips.
MACHINE METHOD
Combine ingredients in a food processor. Process ingredients
until the mixture forms a ball. Using lightly floured hands, knead the dough until smooth. Cut the dough in half, and roll each half through the pasta machine set
on the thickest setting. Fold the dough in half, and roll it through the machine. Repeat
folding and rolling several times until the dough is very smooth and elastic,
dusting dough with a little extra flour, when necessary.
Roll dough through the machine, adjusting the setting to become less thick with each roll, dusting the dough with a little extra flour, when necessary. Roll to desired thickness. To make fettuccine, roll the dough through the fettuccine attachment of the machine, dusting the dough with a little extra flour, when necessary.
WHOLEMEAL PASTA
1 1/4 cups
plain flour
3/4 cup wholemeal
plain flour
3 eggs
Make plain pasta dough.
CHILLI PASTA
2 cups plain flour
1 teaspoon chili powder
3 eggs
Make plain pasta dough, by combining chili powder with
flour.
SPINACH PASTA
1/4 cup chopped cooked spinach
2 1/2 cups plain flour
2 eggs
Squeeze excess moisture from spinach, and add to the flour with
eggs. Continue as for plain pasta dough.
PEPPER PASTA
2 cups plain flour
1 1/2 teaspoons seasoned pepper
1 teaspoon paprika
3 eggs
Make plain pasta dough, combining pepper and paprika
with flour.
HERBED PASTA
2 cups plain flour
1/4 cup chopped
fresh basil
3 eggs
Make plain pasta dough, adding basil with eggs.
TOMATO PASTA
1 3/4 cups plain flour
80g sachet tomato soup mix
3 eggs
Make plain pasta dough, con ng soup mix with flour.
TO MAKE RAVIOLI
Roll pasta dough as specified in individual recipes, and place filling at even intervals over the dough. Brush lightly between the filling and along the edges with water. Top with a sheet of pasta, press firmly between the filling and along the edges. Cut into ravioli shapes using a pastry wheel; follow the size indicated in individual recipes. Cook as specified in individual recipes.
TO MAKE TORTELLINI
Roll pasta dough to desired thickness, and cut it into rounds following the size indicated in individual recipes. Top rounds with filling, lightly brush edges of rounds with water, fold rounds in half, and press edges together to seal. Fold edges up, and press corners together firmly. Cook as specified in individual recipes.
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