Fresh Pasta

Fresh Pasta

Recipe courtesy of Mario Batali

Yield:1 pound of pasta, 4 servings

Level: Easy

Ingredients

  • 3 1/2 cups unbleached all-purpose flour
  • 4 extra-large eggs

Directions

Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.

 

 Recipe courtesy of Mario Batali

with the Food Network

How To Make Fresh Pasta from Scratch

How To Make Fresh Pasta from Scratch

~ COOKING LESSONS FROM THE KITCHN

 

Note ~ I don’t have a pasta machine so I roll with hand cut, pun intended 😉

In this guide, I’m walking you through every single step in detail, but in reality, fresh pasta comes together quite quickly. Mixing and kneading the dough takes about 10 minutes, then you let it rest for 30 minutes. You can use this resting time to pull together the ingredients for the pasta sauce. After resting, rolling out and cutting the dough takes maybe another 10 to 20 minutes, depending on how fast you go and how many helpers you have.

Speaking of helpers, it helps to have a few. You can definitely do it by yourself, but it’s really nice to have an extra set of hands, especially if you’re hand-cranking the dough through a counter-top pasta roller. Whether working by yourself or with someone else, I find that you fall into a rhythm of rolling the sheets of pasta, cutting the noodles, and sprinkling everything with flour.

Ready? Let’s make some pasta.

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Fresh Egg Pasta

From The Kitchn – via Emma Christensen
Makes enough for about 4 to 6 servings

What You Need

Ingredients
2 cups flour, plus extra for rolling the pasta
1/2 teaspoon salt
3 large eggs

Equipment
Mixing bowl
Fork or dough whisk
Pasta machine (see Additional Notes for rolling pasta by hand)
Baking sheet
Clean dishtowel

Instructions

1. Combine the Flour and Salt: Whisk together the flour and salt with a fork in a medium mixing bowl.

2. Add the Eggs: Create a deep well in the middle of the flour and crack the eggs into this well. Whisk the eggs with the fork to combine.

Note: You can do this on the counter-top “Italian Grandmother Style” if you prefer, but I find it’s easier and less messy to do it in a bowl. For food-processor instructions, see below.

3. Begin Combining the Flour and Eggs: As you whisk the eggs, begin gradually pulling in flour from the bottom and sides of the bowl. Don’t rush this step. At first, the eggs will start to look like a slurry. Once enough flour has been added, it will start forming a very soft dough. Don’t worry if you haven’t used all the flour.

4. Knead the Pasta Dough: Turn the dough and any excess flour out onto a clean counter. Begin gently folding the dough on itself, flattening, and folding again. It will be extremely soft at first, then gradually start to firm up. Once it’s firm enough to knead, begin kneading the dough. Incorporate more flour as needed to prevent the dough from sticking to you or the counter. Slice into the dough with a paring knife; if you see lots of air bubbles, keep kneading. The dough is kneaded when it forms a smooth elastic ball and has very few air bubbles when cut.

5. Rest the Pasta Dough: Clean and dry the mixing bowl. Place the ball of dough inside and cover with a dinner plate or plastic wrap. Rest for at least 30 minutes.

Note: At this point, the pasta dough can be refrigerated for up to 24 hours. Let it come back to room temperature before rolling.

6. Divide the Pasta Dough: Sprinkle a baking sheet generously with flour and scrape the ball of dough on top (it will stick to the bowl; use a spatula or bowl scraper if necessary). Divide the dough into four equal portions. Dust the portions with flour and cover with a clean dishtowel.

Note: The name of the game at this point is to keep everything well-floured to prevent the pasta from sticking to itself or the roller as you work. If the dough starts to feel sticky as you roll it, sprinkle it with flour. Also sprinkle flour on any pasta you’re not working (rolled, cut or otherwise) with and keep it covered with a dishtowel.

7. Begin Rolling Out the Pasta: Set your pasta machine to the thickest setting (usually marked “1”). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Repeat once or twice. Fold this piece of dough into thirds, like folding a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta crosswise between the rollers (see picture). Feed it through once or twice more until smooth. If desired, repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.

8. Thin the Pasta: Begin changing the settings on your roller to roll the pasta thinner and thinner. Roll the pasta two or three times at each setting, and don’t skip settings (the pasta tends to snag and warp if you do). If the pasta gets too long to be manageable, lay it on a cutting board and slice it in half. Roll the pasta as thin as you like to go. For linguine and fettuccine, I normally go to 6 or 7 on the KitchenAid attachement; for angel hair or stuffed pastas, I go one or two settings thinner.

9. Cut the Pasta: Cut the long stretch of dough into noodle-length sheets, usually about 12-inches. If making filled pasta or lasagna, proceed with shaping. If cutting into noodles, switch from the pasta roller to the noodle cutter, and run the sheet of pasta through the cutter. Toss the noodles with a little flour to keep them from sticking and gather them into a loose basket. Set this basket on the floured baking sheet and cover with a towel while you finish rolling and cutting the rest of the dough.

Note: I find it easiest to roll all the pasta at once before proceeding to cutting it into noodles. I sprinkle the sheets of pasta liberally with flour and overlap them on a floured baking sheet, covered with a towel.

10. Cooking, Drying, or Freezing the Pasta: To cook the pasta immediately, bring a large pot of water to a boil, salt the water, and cook the pasta until al dente, 4-5 minutes. To dry, lay the pasta over a clothes drying rack, coat hangers, or the back of a chair, and let air dry until completely brittle. Store in an airtight container for several weeks. To freeze, either freeze flat in long noodles or in the basket-shape on a baking sheet until completely frozen. Gather into an airtight container and freeze for up to three months. Dried and frozen noodles may need an extra minute or two to cook.

Additional Notes:

Pasta Dough in the Food Processor: Combine all the ingredients in the bowl of a food processor. Pulse until combined, then run the processor continuously until a dough is formed. Proceed with kneading and shaping the dough as directed.

Rolling and Cutting Pasta by Hand: It can be done! Divide the dough into four pieces and mimic the action of a pasta roller with a rolling pin. Roll as thin as possible, lifting and moving the dough constantly to make sure it doesn’t stick. Sprinkle the dough generously with flour and then gently roll it up. Use a very sharp chef knife to cut the roll cross-wise into equal-sized noodles. Shake out the coils, toss with flour, and proceed with cooking.

Fettuccine Alfredo

Fettuccine Alfredo

fettuccine-alfredo
– from Bon Appétit

Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of BA’s Best, a collection of our essential recipes.

Ingredients:

12 ounces fettuccine or other long pasta
Kosher salt
¼ cup (½ stick) unsalted butter
¾ cup finely grated Parmesan, plus more for serving
Freshly ground black pepper

Preparation:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese.

Recipe by Carla Lalli Music
Photograph by Michael Graydon & Nikole Herriott

SPAGHETTI ALL’ AGLIO, OLIO E PEPERONCINO

SPAGHETTI ALL’ AGLIO, OLIO E PEPERONCINO

aglio-oglio

SPAGHETTI ALL’ AGLIO, OLIO E PEPERONCINO

– courtesy of the Queen Creek Olive Mill 

INGREDIENTS

1 pound spaghetti

1/2 cup Queen Creek Olive Mill Balanced Extra Virgin Olive Oil

4-6 cloves garlic, chopped

1/2 teaspoon red chili flakes (or more… depending on your spice index)

Fresh grated Parmesan cheese

Salt to taste

Italian parsley, chopped

1 cup of reserved cooking water

INSTRUCTIONS:

This is an olive oil based sauce, very easy to prepare and incredibly tasty. You can prepare this meal in literally the same time it takes to boil the pasta. It was a staple growing up in my family. This is also my wife’s favorite pasta dish.

Cook spaghetti in a large pot of salted boiling water until al dente. Reserve on cup cooking water then drain. A few minutes before the the spaghetti is al dente, add Balanced Olive Oil, garlic, and red chili flakes to a saute pan that is large enough to accommodate the pasta when it has cooked. Cook over medium high heat until the garlic starts to turn golden (careful not to burn). Transfer pasta to the saute pan and toss. Salt to taste. If the pasta is dry, add some of the reserved cooking water.  Sprinkle with generous amounts of grated Parmesan cheese and chopped parsley.
Wine Pairing:  Pinot Noir
Product Used: Balanced Olive Oil 

RELATED PRODUCTS

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BLOSSOM TO BOTTLE GOODNESS

Queen Creek Olive Mill is a unique, family-owned Agritourism experience. As a sustainable olive farm and mill, we produce Arizona’s only extra virgin olive oil. Do you know where your oil comes from?

 

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Easy Chicken Alfredo Pasta Bake

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Easy Chicken Alfredo Pasta Bake

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— oh …was that mean?
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Okay…

Seriously EASY!

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— from EAT AT HOME THE EASY WAY
with their Weekly Meal Plans

Easy Chicken Alfredo Pasta Bake with Sun-Dried Tomatoes
(Except for my granddaughter’s sake…i left out the tomatoes) ~

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Ingredients
1 lb. penne pasta, cooked
2-3 cups cooked chicken
2 jars (15 oz each) Alfredo sauce
1 jar (8.5 oz) sun-dried tomatoes in olive oil, drained and sliced
3 slices provolone cheese

Instructions
Grease a casserole dish.
Stir pasta, chicken, Alfredo sauce and tomatoes together in large bowl.
Pour into casserole dish.
Top with provolone cheese.
Bake at 350 degrees for 25 minutes.

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I just have to run outside & grab some fresh herbs 😉

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And i always have asiago, pecorino & parm

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Lily
10 years ago

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Fettuccine Alfredo

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*btw, thee very best place to get your goods in my area!!! ⤵

http://www.gelatodolcevita.com/
Fettuccine Alfredo
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– – via another favorite places, besides Bon Appétit… #Food52!

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Photo by James Ransom

And YES , I repeat this one because it is a favorite of mine & Lily’s!
YUMMO!

Author Notes: The bones of this recipe come from Saveur, because it is the simplest, purest version I’ve found yet. Feel free to go off the hip on cheese and butter amounts—most of this dish can just be cooked to taste. You can even—gasp—use another type of pasta if you wish.
—Kenzi Wilbur

4cups cream
1 pound fettuccine (I use dried)
1 3/4 cups grated Parmesan cheese
2 tablespoons butter
Black pepper, to taste
Parsley for serving (optional)

Bring cream to a scant boil in a high-sided skillet or pot. Turn town to a simmer, and reduce by about half.Cook pasta to al dente in a large pot of salted water, then drain and add to the reduced cream. Add cheese, butter, and black pepper to taste. Toss until everything is well-combined. Serve with parsley if you wish.

DELICIOUS!

I love FOOD52!

Classic Baked Ziti

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#CHEESE!

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Reblog/update –
I made my own sauce & it’s a meat sauce/ gravy 😉

 

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Okay ..and I couldn’t resist adding some asiago!
Just sayin’

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https://dawns-ad-lib.com/2015/06/18/classic-baked-ziti/

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I couldn’t wait for it to cool. Otherwise I would’ve got a nice pic of a neat square of baked ziti…with a fresh herb on top 😉

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Tagliatelle

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Love it!
Just sayin’….

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From local Italian grocer #DolceVitaItalianGrocer in Mesa Arizona ♡

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#tagliatelle with a meat sauce and #cheese
#Parmesan #pecorino
#ParmigianoReggiano

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Mushroom Asiago Chicken

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Mushroom Asiago Chicken

– from the midnight baker

Gourmet meal that’s on your table in 30 minutes. This is the original recipe!

UPDATE!!!  THIS RECIPE WON THE GRAND PRIZE IN THE MEREDITH CORPORATION’S (FAMILY CIRCLE, BETTER HOMES & GARDENS, ETC.) “BEST OF FOOD BLOGGER RECIPES 2013”  (**Happy Dance**) WILL BE FEATURED AT A LATER DATE IN ONE OF THEIR PUBLICATIONS.

Ingredients

1 lb boneless skinless chicken breast (about 2 large)
2 cups mushrooms, cut in half
1 clove garlic, minced
3 springs fresh thyme
1½ cups dry white wine
½ cup seasoned flour
2 tbs butter
2 tbs olive oil
½ cup heavy cream
¼-1/2 cup shredded asiago cheese
½ tsp salt (or to taste)
¼ tsp pepper (or to taste)
seasoned flour:
½ cup all-purpose flour
1 tsp salt
½ tsp black pepper

Instructions

Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about ¼-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)
Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.
Dredge chicken in seasoned flour.
Add to hot oil/butter in skillet.
Saute until golden on each side, about 5 minutes per side.
Remove from pan.Add remaining olive oil to hot skillet.
Saute mushrooms and garlic until mushrooms begin to brown.
Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called “deglazing”).
Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.Add the chicken back to the pan.
Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
Remove chicken from pan.
Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use ½ cup; not as strongly flavored, use the ¼ cup–asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used ½ cup).
Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about ½.
If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water…however, the reduction will taste better.
Add chicken back to pan and heat through.
Garnish with sprigs of fresh thyme

Update:  This recipe has done so amazingly well and been so highly rated by anyone that tries it that I have entered it in Plated.com‘s Chicken recipe contest! From what I’ve been told by all of you via messages, email and my Facebook page, you’ve loved this and how easy it really is for something so gourmet.  This is why I think this recipe should win!!!
Gourmet meal that’s on your table in 30 minutes. This is the original recipe!

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(I doubled mine)

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Just Sayin’
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