Advanced Basic fresh pasta recipe for 6 person
Learn the basics of making fresh pasta to create the best tasting Italian masterpieces.
Ingredients for Basic fresh pasta recipe
Basic fresh pasta recipe, How to Make
Step 1Place flour in a mound on a work surface. Make a large well in the centre, then break eggs into it. Using a fork, gently beat eggs, while, with your other hand, secure the walls of the well. Continue stirring with the fork, drawing in flour until mixture is very thick, then, using your hands, work in remaining flour.
Step 2Once flour is incorporated, knead the dough (it should be firm and not sticky) for 5 minutes or until smooth. Wrap in plastic wrap and set aside for 30 minutes.
Step 3Divide dough into 6 pieces. Flatten 1 piece with your hand until 3mm thick. Dust lightly with flour. For machine-rolled pasta (for hand-rolled method, see tip), set your pasta machine to its widest setting, then feed the dough through 4-5 times, folding it in half each time and turning it 90 degrees until it is smooth and the width of the machine. Repeat feeding the dough through, without folding, narrowing the settings on your machine, 1 notch at a time (the highest number being the thinnest setting), until you reach the second last setting, then place pasta sheet on a semolina-dusted work surface. Repeat with remaining dough. For ravioli, once you have rolled out 2 pasta sheets, fill immediately, so dough remains pliable.
Step 4For machine-cut pasta, drape pasta lengths over a clean broom handle, railing or opened cupboard door for 10 minutes or until slightly dry. Feed dough lengths, 1 at a time, through cutting attachment on your pasta machine, then scatter lightly with semolina and place on a tray.
Step 5Bring a large (5-6 litres) saucepan of salted water to the boil. Add pasta, stir once and cook until al dente*, then drain. Serve immediately with favourite sauce.
Hand-rolled pasta: Using a rolling pin, roll out dough on a lightly floured surface, from the centre to the edges. As dough gets thinner, rotate 90 degrees and repeat until 1-2mm thick. Cut, while pliable, into sheets for lasagne and ravioli. For pappardelle, dust with semolina, roll into an 8cm-wide flat roll, then cut into 2.5cm-wide strips. Fresh pasta takes from 20 seconds to 2 minutes to cook, depending on thickness.
Additional information for Basic fresh pasta recipe
Preparation: 0:50 Minutes, Cooking: 0:05 Minutes, Serving: 6 Person, Level: Advanced
1218 kj Energy, 4g Fat Total, 1g Saturated Fat, 12g Protein, 54.04mg Sodium, 49g Carbs (total),
All nutrition values are per serve
This Basic fresh pasta recipe published first on: Notebook:, Images by: Andrew LehmannYou May Also Like
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