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Pasta mixes from Make it and Bake it
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Make it and Bake it
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If you haven't tried hand-made pasta, you've missed out on a terrific taste sensation. If you are used to dried, store-bought pasta, you'll find fresh pasta just can't be beat. And making fresh pasta is easier than you think. All you need is a flat surface and a rolling pin, or if you prefer, a pasta machine. Below are some pasta recipes and the procedures used to prepare the dough. As you work on the dough, remember no two batches of flour are the same. So after finishing the procedure with the quantities indicated, you may need to adjust the dough by adding water to a dough that is too dry or flour to one that is a bit too moist.
RECIPES
Basic Egg Pasta
Ingredients
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14 oz. (3 2/3 cups) all purpose flour
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7 oz. (1 3/4 cups) Semolina
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5 large eggs, lightly beaten
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1/2 tsp salt
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2 tsp extra virgin olive oil
1. Combine flour and semolina on a large work surface in a mound. 2. Form a well in the mound and add the eggs, salt and oil. 3. Begin mixing with the fingers of one hand while using the other hand to push flour from the edges of the well into the egg mixture. 4. Continue mixing with one hand taking more and more flour from the interior of the well as you go and keeping the walls of the well intact with the other hand. At one point, the dough will be intact enough to fold the well over the dough so that you can continue mixing. 5. Form the dough into a ball and knead for 5 minutes or longer until the dough is smooth and feels silky. 6. Transfer to a bowl, cover and refrigerate for one hour. 7. Remove from the refrigerator and allow the dough to rest for about 15 minutes before rolling. 8. To finish pasta by hand roll it out with a rolling pin until quite thin (1/16 inch.) Cut the dough as desired. 9. To finish with a pasta machine, cut dough into quarters and form them into a rectangular shape that will fit in the pasta machine. Lightly dust the dough with flour and roll it through the machine, starting at the thickest setting. Then fold the dough once and roll it through the machine using the next thinner setting. Repeat this process until the pasta is the right thickness.
Lemon Dill Pasta
Ingredients:
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3 lemons
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3 2/3 cups all purpose flour
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1 ¾ cups) semolina
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2 tbsp dried dill
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5 eggs lightly beaten
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½ tsp salt
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2 tsp extra virgin olive oil
Follow the procedure above adding the two additional ingredients to the well.
Spinach Pasta
Ingredients:
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400 grams fresh spinach
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3 2/3 cups all purpose flour
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1 ¾ cups semolina
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4 large eggs lightly beaten
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½ tsp salt
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2 tsp extra virgin olive oil
Clean, wash, and blanch spinach in boiling water for about 15 seconds or just until wilted. Remove spinach from boiling water and plunge it into an ice water bath to stop the cooking. Drain thoroughly, squeeze dry in a kitchen towel and then puree in a food processor.
Follow the instructions for basic egg pasta above adding the spinach to the mixture in the well.
This recipe produces a tasty and colorful pasta!