How To Make Italian Pasta

How to make Italian Homemade Pasta

Making fresh pasta at home is a centuries-old tradition in Italy. Fresh pasta dough is used to make tagliolini or tagliatelle, ravioli or tortellini, and lasagna, among other things. Fresh homemade pasta is quick and easy to make: 15-20 minutes for a good smooth and elastic pasta dough, 30 minutes to rest, 15 minutes to roll out. in about 1 hour, you’ll have fresh homemade pasta on your hands! In this section, we’ll teach you how to make handmade pasta, including how to protect it from drying out and the best method to use while rolling out the pasta dough, as well as other useful information.

• To Make HomemadeTrofie Pasta
• Pumpkin Ravioli with Sage Butter
• And more. Making Homemade Passatelli is a simple process. Recipe for Polenta| Instructions on How to Make Basic Polenta

How to Make Homemade Pasta

• The following ingredients are required: 200 g (1 1 2 cup) “00” Soft Wheat Flour
• 200 g (1 1 2 cup) “00” Durum wheat flour (semola flour)
• 4 eggs, each weighing at least 70 g (2,5 oz). To make fresh handmade pasta, you’ll need 1 egg for 100 g (34 cup) of flour.

Homemade Pasta Tools and Equipment

Making fresh Italian handmade pasta may be accomplished either by hand (as in this recipe) or with the help of a stand mixer (as in this recipe) (we recommendkitchenaid stand mixer). You will save both time and work because good fresh pasta must be processed for a lengthy period of time and with a great deal of energy. When making fresh pasta, the spiral dough hook is essential for getting a decent finish. Ideal for heavier doughs such as spaghetti, pizza, and other baked goods. It is frequently employed in the first and second speeds.

This culinary equipment is fitted with both a wood grip handle, which can be used to manually roll out the dough, and a motor attachment with two speeds.

How to Make Homemade Pasta Dough by Hand

To produce this dish, we utilized a flour blend made up of 50 percent flour “00” and 50 percent durum wheat flour, which we found to be ideal for both the dough and the cooking. After that, let’s show you how to create homemade Italian pasta by hand using traditional methods. To begin, place the flours on a work surface and make a hole in the center with your fingers. We recommend using a bowl for people who are making handmade pasta for the first time because it will make the process simpler.

1. Then pour the eggs into the hole created by the split eggs.
2. Combine the pieces of dough by kneading them together.
3. Now you must knead and work the dough with your hands for approximately 10 minutes.
4. This is the most difficult task, but it is vital.

Step 3) –After ten minutes, form a large ball and wrap it tightly in cling film to keep it fresh. Allow for 15/30 minutes of resting time at room temperature. While rolling the dough, it is beneficial to use cling film to prevent the dough from drying out and becoming crusty around the edges.

How to Make Homemade Pasta Dough in a Stand Miker

You have the option of kneading by hand, as described in the preceding steps, or using a stand mixer (we recommendkitchenaid stand mixer). You will save both time and work because handmade pasta must be kneaded for a lengthy period of time and with a great deal of energy. The spiral dough hook, which is ideal for kneading pasta dough, is required for producing excellent results while making fresh pasta. It is frequently employed in the first and second speeds. As a result, add the flour into the bowl of your stand mixer and begin mixing with the spiral dough hook on speed 1 until everything is well combined.

Increase the speed to 2 and knead for another 5-6 minutes, or until you have a ball of dough in your hands.

Put the dough back in the bowl of the mixer and knead it for another 2 minutes on speed 1 until smooth.

How to Roll Out the Pasta Dough with a Pasta Maker

Step 4) –Make certain that your pasta maker machine is securely secured to a clean surface before continuing. We chose theImperia pasta maker machine to roll out fresh pasta dough since it is maybe the most well-known pasta maker machine in Italy. This culinary equipment is fitted with both a wood grip handle, which can be used to manually roll out the dough, and a motor attachment with two speeds. As a result, lightly sprinkle your work area with flour, making sure to use DURUM WHEAT FLOUR, which is critical.

• The rest of the dough should be covered in cling film to protect it from drying out.
• Make a point of dusting the pasta dough with durum wheat flour if it appears to be becoming too sticky.
• To finish, roll the lump of pasta dough through the widest setting on the pasta machine (for the second time).
• It is necessary to knead the dough until it becomes smoother.

How to Make Lasagna Noodles

Step 8) –At this point, you may begin rolling the dough through all of the remaining settings on your pasta machine, starting with the broadest and working your way down to the narrowest. As a result, we have discovered that the second-to-last option is great for handmade pasta such as tagliatelle, tagliolini, pappardelle, and lasagna (about 1 millimeter). Using the pasta to fill ravioli or tortellini, you’ll need to lay it out a little thinner than you would for regular spaghetti. If the strip of fresh spaghetti is excessively long, it can be cut in half to make it more manageable.

Let’s have a look at which ones.

After that, cut it into two-thirds rectangular pieces. The lasagna sheets are now ready to be used. Make sure you blanch the lasagna noodles for 1 minute in boiling salted water, then drain and dry on kitchen towels before using them in your lasagna recipe.

How to Make Tagliatelle/Fettuccine

And now for the “problem”: what exactly is the difference between tagliatelle and fettuccine, and how do you make them? We’d claim that nearly no one qualifies. The main variation between the two is the width of the spaghetti strips, however there isn’t always consensus on the exact measurements. Fettuccine must have a narrower width than tagliatelle in order to be considered. Fettuccine can range in size from 3 to 5 millimeters, whereas tagliatelle can range between 6 and 10 millimeters. The recipe and the procedure are precisely the same for both of these dishes.

Pasta roller blades used to manufacture tagliatelle are then used to slide the sheet of dough through the blades of your pasta roller, which you have previously floured.

How to make Tagliolini

Roll out the dough until it has reached a thickness of approximately one millimeter. When it comes to tagliatelle, every pasta maker machine comes equipped with a beneficial tool for creating tagliolini. As a result, dust the sheet of dough before running it through the blades of your machine. Tagliolini are typically 1 to 2 mm wide, with a length of 1 to 2 mm.

How to make Pappardelle

Pappardelle are the longest fresh pasta you can make at home and are the most popular. They have a width of more than 1 cm so you may build them by hand. So spread out the dough until it reaches a thickness of about 1 mm then roll it on itself and with a sharp knife, cut it into strips of dough, same width if feasible. With this approach you can even create tagliatelle and fettuccine. It always relies on the breadth of the spaghetti strips. Summing up:

• Tagliolini are 1-2 mm in diameter, Fettuccine are 3-5 mm in diameter, Tagliatelle are 6-10 mm in diameter, and Pappardelle are 1-3 cm in diameter.

How to Roll Out Fresh Pasta by Hand

Take a piece of dough and roll it into a ball about the size of a tennis ball using your hands. It should be in the shape of a disc when you flatten it with your palms. Then, with the aid of a rolling pin, lay out the dough on the work surface, which should always be properly floured with DURUM WHEAT FLOUR, as before. Always start from the middle of the pasta sheet and slide it in all directions until you have a sheet of pasta with a consistent thickness. Carry on rolling out the dough until it has reached a thickness of approximately 1 millimeter.

Cut the spaghetti into strips of 1-2 millimeters for the tagliolini, around 1 cm for the tagliatelle, and 1-3 centimeters for the pappardelle, using a long and sharp knife to prevent the pasta from sticking together.

How to Make Homemade Pasta Without Eggs

Making handmade pasta without eggs follows a similar process to making fresh egg pasta, which you should be aware of before beginning. As a result, add a pinch of salt to the well of the flour fountain and fill it with warm water. The amount of water used must be about half the weight of the flour, for example, 400 g (14 oz) of flour and 200 g (7 oz) of water. As an alternative to using “00” flour, try using solely durum wheat semolina, which will result in pasta that is more resistant to cooking.

There are many other types of pasta shapes that may be made with this type of dough (orecchiette, corzetti, cavatelli, bucatini, trofie, to name a few), all of which have the property of being thick and should not be cooked al dente.

How to Store Homemade Pasta

Set up a separate drying rack or form some nests with your hands and set them aside on an aluminum foil-lined baking sheet to dry. In either case, if you don’t want to cook the pasta right away, you may keep it in the refrigerator for up to half a day (not more).

How to Freeze Fresh Homemade pasta

In fact, you may freeze Italian handmade pasta in a variety of different shapes and sizes. If you make tagliatelle and freeze them, you can cook them anytime you want since they are always available. Here’s how you go about it: Assemble the eggs in nests and set them on a baking sheet that has been previously coated with a piece of parchment paper, leaving a space of 1 inch between each nest. Then set the tray in the freezer for a few minutes. Wait for the spaghetti to freeze for half an hour.

Tie the ends together with a knot and put them in the freezer.

How to Cook Frozen Fresh Pasta

Don’t thaw the chicken breasts before cooking them; instead, cook them STILL FROZEN in lots of salted boiling water. Cook for approximately 5-6 minutes, stirring frequently. Using this approach, you may make any sort of fresh egg pasta, including lasagna sheets (which you can prepare and freeze on top of each other divided by sheets of baking paper), tagliatelle, tagliolini, quadratini, farfalle, ravioli, and any other type of filled pasta you can think of.

What Kind of Flour for Homemade Pasta?

Some individuals prefer finer pasta, which necessitates the use of white flour (soft wheat flour). Others like a more rustic flavor, which may be achieved by varying the proportions of durum wheat flour to soft wheat flour (for example, 50 percent flour “00” plus 50 percent durum wheat flour, as in this recipe). You can substitute durum wheat flour (semola flour) for the “00” flour if you prefer a higher protein content. This method will result in a pasta dough that has a top cooking seal. As a result, the “00” flour, durum wheat, or a combination of the two is required for the fundamental recipe of handmade pasta.

Salt: Yes or No?

According to the currents of thinking in the Emilia Romagna area (home of fresh handmade pasta), salt should not be added to the dough itself, but should only be added to the boiling water instead. Others, on the other hand, believe that a spoonful of salt would not hurt. A pinch of salt and warm water are required for homemade pasta prepared without eggs (flour and water). Warm water is also required to assist hydration of the starch. Cavatelli, trofie, orecchiette, bucatini, fusilli, and strozzapreti are some of the pasta that may be made with the dough that does not contain eggs.

What Sauce with Homemade pasta?

Make a tomato sauce from fresh tomatoes or even pesto to serve over fresh pasta such as Tagliatelle, Tagliolini, or Pappardelle.

Garnish with freshly grated Parmigiano-Reggiano cheese, some butter, and sage.

How to Cook Homemade Pasta

Cooking time for fresh handmade pasta typically ranges from 2 minutes (for tagliolini) to 5 – 8 minutes (for bigger sizes). The following proportions must be used in the cooking (as with all forms of pasta): 1 liter (4 cups) of water, 100 g (3,5 oz) of pasta, and 10 g (12 tbsp) of salt are all you need to make this dish. It is critical to have the right quantity of water to pasta. Thus, the starch contained in the flour is able to dissolve in the appropriate amount of water without precipitating into a starch-saturated solution.

Fresh egg pasta should be cooked with 1 teaspoon of oil to prevent it from sticking together.

8 Quick and Easy Pasta Recipes

Here are 8 amazing quick and easy pasta dishes for you to try out! There is a good chance that you can pull together the materials for one of these classic Italian pasta meals, no matter how barren your cabinets are. Make your selection from a classicAglio e Olio (garlic pasta), tomato basil pasta, Spaghetti Napolitana (tomato pasta), Arrabiata (spicy tomato sauce), pasta with anchovies, spaghetti with olives, and tuna pasta.

8 quick and easy Pasta Recipes

Here are eight simple pasta recipes that are based on traditional Italian classics that you can make in no time. If you think something is dull, think again. While they are fast and easy, all of these are utterly delectable and can be found on the menus of trattorias throughout Italy. When I was younger, I had them written in my barely visible handwriting on a piece of paper and taped to the inside of my refrigerator along with my “go-to marinades” (which I summarised into one image in this posthere).

Click here to get a PDF printable version of all of these recipes on a single page in PDF format.

Make no mistake: simplicity does not equate to dull!

More really quick pasta dishes

Subscribe to my email and follow me on social media platforms such as Facebook, Pinterest, and Instagram to stay up to speed on the newest news. Servings6people To scale, tap or hover over the image. These pasta dishes are basic Italian classics that you’ll find at trattorias all around Italy, and they’re worth trying. Each of these “pantry” dinners, which take less than 15 minutes to prepare and serve 6 people, can be prepared in a flash. All recipes should be started by following the Base Procedures and then moving on to the recipe specific steps.

To adjust the serving size, use the slider to the right on the recipe page.

Due to a reaction between the fat in the sauce and the starch in the cooking water, the sauce thickens and becomes sticky, adhering to the pasta strands. Here’s how to make pasta the right way; no self-respecting Italian or restaurant would ever omit this step!

PASTA WITH OLIVE OILGARLIC (AGLIO E OLIO):

• 1/2 cup extra virgin olive oil
• 10 garlic cloves, peeled and sliced
• 1 tablespoon spicy chili flakes
• 1/4 cup chopped parsley

FIERY PASTA (ARRABIATA):

• 1/4 cup extra virgin olive oil
• 2 smashed garlic cloves
• 21 oz / 600g crushed canned tomatoes
• 2 tbspchilli flakes
• 1/4 cup chopped parsley

PASTA WITH ANCHOVIES (SPAGHETTI CON LE ACCIUGHE):

• 3/3 cup extra virgin olive oil
• 2 minced garlic cloves
• 2 tablespoons panchovies, coarsely diced
• 1 tablespoon roasted red pepper flakes 1/4 cup finely chopped parsley

AMATRICE SPAGHETTI (SPAGHETTI ALL’AMATRICIANA):

• 14oz/400g crushed canned tomatoes
• 2tbspextra virgin olive oil
• 2 garlic cloves, smashed
• 1/2brown onion, diced
• 2tbspextra virgin olive oil 1/2 teaspoon dried chilli flakes
• 6 oz/180g thinly sliced guanciale, or chopped pancetta or bacon
• 1/2 teaspoon dried chilli flakes

FRESH TOMATOBASIL SAUCE (POMAROLA):

• 4 tablespoons extra virgin olive oil
• 2 garlic cloves, smashed
• 24 ounces/800 grams fresh cherry tomatoes, halved
• 1/4 cup fresh basil, loosely packed
• 4 tablespoons extra virgin olive oil

TOMATO SPAGHETTI (SPAGHETTI NAPOLITANA):

• 3 smashed garlic cloves, 1 diced brown onion, 28 oz / 800 g crushed tinned tomatoes
• 1/4 cup olive oil
• 3 crushed garlic cloves, 1 diced brown onion 1/4 cup finely chopped fresh basil
• 1/4 cup mild olive oil

SPAGHETTI WITH OLIVES AND CAPERS (SPAGHETTI ALLA PUTTANESCA):

• 3 smashed garlic cloves, 1 diced brown onion, 28 oz / 800 g crushed canned tomatoes
• 1/4 cup olive oil
• 3 crushed garlic cloves, 1 diced brown onion
• 1/4 cup finely chopped fresh basil

PASTA WITH TUNA (SPAGHETTI AL TONNO):

• A quarter cup of extra virgin olive oil
• 2 smashed garlic cloves
• 1/2 brown onion diced
• 14 oz/400g crushed tinned tomatoes
• 5 oz/150gtinned tuna
• A quarter cup of chopped parsley

Base Directions (for All):

• Preparing dry spaghetti (or any other long dried pasta) in a big pot of salted boiling water according to the package directions takes MINUS 1 minute. In the meantime, make one of the sauces listed below. As soon as the pasta is finished cooking, drain it, reserving 1 cup of the pasta cooking water. Pour the pasta into the chosen sauce, along with 3/4 cup pasta boiling water, and mix well. Toss the pasta until the sauce thickens and adheres to the pasta (this is referred to as “emulsifying” the sauce), 1 to 2 minutes. If extra pasta water is required to loosen the sauce, do so. Taste and season with salt and pepper to your liking. Finish the pasta according to the recipe you’ve selected

PASTA WITH OLIVE OILGARLIC (AGLIO E OLIO):

• Heat the oil over medium-high heat until shimmering. Cook until the garlic is golden brown, being careful not to burn it
• Then remove from heat. Toss with the pasta and the boiling water according to the Base Directions. Sprinkle parsley and chilli flakes over top and serve with parmesan cheese

FIERY PASTA (ARRABIATA):

• Heat the oil over medium-high heat until shimmering. Stir in the garlic until fragrant, then add the canned tomatoes and chilli flakes and bring to a boil on medium heat for 5 minutes
• Toss with the pasta and the boiling water according to the Base Directions. Toss with parsley and top with parmesan before serving.

PASTA WITH ANCHOVIES (SPAGHETTI CON LE ACCIUGHE):

• Heat the oil over medium-high heat until shimmering. Stir in the garlic and anchovies until the garlic is fragrant and the anchovies have melted
• Season with salt and pepper. Toss with the pasta and the boiling water according to the Base Directions. Toss in the parsley and chilli flakes and top with the parmesan cheese

AMATRICE SPAGHETTI (SPAGHETTI ALL’AMATRICIANA):

• Heat the oil over medium-high heat until shimmering. Continue to simmer until the onion has softened and the guanciale (or pancetta or bacon) is golden brown, about 10 minutes more. Bring the canned tomatoes and chilli flakes to a quick boil while stirring constantly. Toss with the pasta and the boiling water according to the Base Directions. Toss with parmesan cheese before serving.

FRESH TOMATOBASIL SAUCE (POMAROLA):

• Heat the oil over medium-high heat until shimmering. Simmer until the garlic is fragrant, then add the tomato and cook for a little while, just to warm it through. Toss with the pasta and the boiling water according to the Base Directions. Toss in the basil and top with parmesan cheese

TOMATO SPAGHETTI (SPAGHETTI NAPOLITANA):

• Heat the oil over medium-high heat until shimmering. Simmer until the garlic is fragrant, then add the onion and cook until it is softened, about 5 minutes. After that, add the canned tomatoes and 1/2 cup water and cook for 5 minutes. Toss with the pasta and the boiling water according to the Base Directions. Toss in the basil and top with parmesan before serving.

SPAGHETTI WITH OLIVES AND CAPERS (SPAGHETTI ALLA PUTTANESCA):

• Heat the oil over medium-high heat until shimmering. Cook until the garlic is fragrant, then add the canned tomatoes, chilli flakes, olives, capers, and 1/2 cup water, stirring constantly. Cook for 3 minutes on low heat. Toss with the pasta and the boiling water according to the Base Directions. Toss with parsley and top with parmesan before serving.

PASTA WITH TUNA (SPAGHETTI AL TONNO):

• Oil should be heated over a medium-high heat to a smoking point. Cook until the garlic is aromatic, then add the canned tomatoes, chilli flakes, olives, capers, and 1/2 cup water, stirring constantly until everything is well combined. 3 minutes of simmering time is recommended. In a large mixing bowl, combine the pasta and boiling water according to the Base Instructions. Toss with parsley and top with parmesan cheese before serving.

• Tomatoes in a can – not all canned tomatoes are made equal, as the saying goes. Poor quality ones are acidic and typically include unripe tomatoes, but good quality ones are naturally sweet and have a stronger tomato flavor. Sugar can be used to sweeten tomatoes if necessary. Boiling water with 1 tablespoon salt- make a large pot of water and add 1 tablespoon salt to it. While cooking, stir the pasta once or twice more
• Time the pasta so that it is finished cooking when the sauce is ready. The pasta will clump together and become hard as it cools if you leave it in a colander after it has been cooked. The ideal method is to use tongs to transfer it directly from the boiling water into the sauce – no colander is required
• And To release stuck-together pasta, use a dash of the leftover pasta boiling water (do not rinse it with tap water, since this would remove the starch that prevents the sauce from adhering to the pasta). A trickle of oil can also be used as an alternative – sprinkle and toss while still heated.

Nutrition The following information is for one serving of Oglio e Olio. Serving:181g Calories: 468 calories (23 percent ) Pasta meals, pasta recipes, and fast pasta recipes are some of the terms used in this article. I believe that even if you are limited on time and money, you can still prepare delicious meals using common products. All you have to do is cook shrewdly and be inventive! More information can be found at

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Twenty minutes is all it takes to prepare a spaghetti supper that is on par with the best restaurant fare.

Ingredients

• 6 to 7 medium plum (Roma) tomatoes, seeded and diced (approximately 1 1/2 cups)
• 1 cup heavy cream
• 1/2 cup shredded fresh Parmesan cheese (2 oz)
• 2 1/2 cups uncooked cavatappi pasta (8 oz)
• 1/2 pound bulk spicy Italian pork sausage

Steps

• 1Cook and drain the pasta according to the package directions
• 2In the meantime, in a large pan, saute the sausage over medium heat, turning regularly, until it is lightly browned. Drain the water and return it to the skillet. 3Add the tomatoes, cream, and drained pasta to the sausage mixture and gently toss to combine. Keep swirling constantly until the mixture is completely cooked over medium heat. (Do not bring to a boil.) grate some cheese on top

Tips from the Pillsbury Kitchens

• Cavatappi pasta is a short, ridged, spiral macaroni
• Penne is an excellent substitute for cavatappi pasta
• And tip 3If you have fresh basil or oregano, it would be a great addition to this dish. Cavatappi pasta is available at most grocery stores. Combine the cooked pasta with the chopped herbs in a large mixing bowl. Remember to keep a few sprigs for garnishing the dish.

Nutrition Information

600 calories, 34 grams of total fat, 23 grams of protein, 50 grams of total carbohydrate, and 4 grams of sugar

Nutrition Facts

Calories600 310 calories come from fat The total fat content is 34 g (52 percent). Saturated Fatty Acids18g 89 percent of the population Trans Fatty Acids 1/2 g Cholesterol110mg 36 percent of the population Sodium860mg 36 percent of the population Potassium400mg 11 percent of the population 100 percent Carbohydrate 50 grams 17 percent Dietary Fiber4g16 percent of total calories Sugars4g Protein23g Vitamin A (25 percent) Vitamin A (25 percent) Vitamin C10 percent 10 percent Vitamin C10 percent 10 percent Calcium constitutes 25% of the total.

a quarter of a percent Iron is 20 percent of the total.

Exchanges:

Calories600 The number of calories coming from fat is 310. The total fat content is 34 grams and 52 percent. Saturated Fatty Acids: 18 g Saturated Fatty Acids the majority of the population Half-gram of Trans Fat Cholesterol110mg three-quarters Sodium860mg three-quarters Potassium400mg 11% of the total population 100 percent Carbohydrate 50 grams Dietary Fiber4g16 percent of the daily recommended intake Sugars4g Protein23g The percentage of vitamin A is 25%. The vitamin C content is 10% of the total amount of vitamin C.

a quarter of a % The iron content is 20% and 20%, respectively.

Easy Italian Pasta Salad

Spiral rotini pasta, cucumber, tomatoes, red onion, black olives, and feta cheese are all combined in an Italian vinaigrette for a quick and easy pasta salad that takes only minutes to prepare. This spaghetti salad dish is really simple, fast, and tasty. If you’re looking for a quick and easy Italian pasta salad recipe, you’ve come to the right place! I’ve discovered that using store-bought bottled salad dressing is the quickest and most convenient method of preparing pasta salads. It seems ridiculous, and I understand that some people may be offended because it isn’t “homemade,” but I promise you that it makes pasta salad so simple to create and so wonderful when you use this method.

The same concept as today’s, but with bottled ranch dressing and shredded parmesan cheese instead of the fresh parmesan cheese.

Using spiral noodles, diced cucumbers and cherry tomatoes, black olives and red onion along with feta cheese are combined in an Italian dressing in this simple recipe for Italian pasta salad. The tastes have a wonderful blending effect!

HOW TO MAKE ITALIAN PASTA SALAD

Following the directions on the package, cook a box of multicolored rotini pasta noodles until al dente. Meanwhile, prepare a cucumber, red onion, and grape tomatoes by slicing them in half and chopping them finely. When the pasta is finished cooking, move it to a colander (which is now resting in the sink) and set it aside to drain. Make sure that the faucet is completely closed and set to cold, and allow it to flow over the pasta for several minutes so that it may cool down. You definitely don’t want to put hot spaghetti in the bowl.

Combine all of the ingredients in a mixing dish and whisk until well combined.

Remember to give it a thorough stir, and you may need to add a tablespoon or two of Italian dressing to get it back to a wet consistency.

MY TIPS FOR MAKING EASY ITALIAN PASTA SALAD

• Before adding the dried pasta, be sure to salt the pasta water well. Make an Italian dressing that you just adore. I particularly enjoy the Olive Garden Italian dressing, therefore that is the brand that I purchase. There are a plethora of alternatives. Italian dressings with a kick: zesty Italian dressing, creamy Italian dressing, and parmesan Italian dressing. Choose one that you adore or one that sounds delectable
• For this pasta salad, it’s better if the cucumbers are seeded first. To prepare the cucumber, first peel it and then cut it in half vertically (so you end up with two thinner, longer pieces). Make use of a metal dinner spoon to remove the seeds and meat from the fruit. The cucumber should then be sliced and diced. Use grape tomatoes or cherry tomatoes instead of regular tomatoes. Either option will be excellent
• You may eat this pasta salad immediately or store it in the refrigerator for a few hours. In order to avoid pasta salad drying out after sitting in the fridge for a lengthy period of time, avoid making it the day before you want to serve it. As soon as you are ready to serve the salad, or as soon as you are through with the leftovers, give it a good mix and drizzle in a tablespoon or two of the dressing to moisten it all up again. The recipe asks for 3/4 cup Italian dressing, but you may adjust the amount to your liking by adding or subtracting as needed.

TRY THESE OTHER EASY RECIPES FOR PASTA SALADS

• Before adding the dried pasta, be sure to season the pasta water well. Make an Italian dressing that you adore and that you can eat with your fingers. So, I stick to the Olive Garden Italian dressing since it is my personal favorite. A plethora of alternatives are available. There are several types of Italian dressings, including zesty Italian dressing, creamy Italian dressing, and parmesan Italian dressing. Choosing a dish that you enjoy or one that sounds delicious is important. For this pasta salad, it is better if the cucumbers are seeded. Cut the cucumber in half vertically after peeling it (so you end up with two thinner, longer pieces). Scrape the seeds and meat from the seeds using a metal dinner spoon. The cucumber should next be sliced and diced as well. Tomatoes, either grape or cherry, can be used. You may choose any one and it will be OK. Either serve the pasta salad straight away or chill in the refrigerator for a few hours before serving it. In order to avoid pasta salad drying up after sitting in the fridge for a lengthy period of time, avoid making it the day before you need it. As soon as you are ready to serve the salad, or as soon as you are through with the leftovers, give it a good toss and drizzle in a tablespoon or two of the dressing to moisten everything back up. The recipe asks for 3/4 cup Italian dressing, but you may adjust the amount to your liking by adding or subtracting as necessary.

• 1/4 cup finely diced red onion, 1/2 to 1 cup Italian salad dressing, 1 box (12 oz) tricolor rotini pasta, 1 cup chopped cucumber (peeled and seeded, about one cucumber), 1 cup halved cherry or grape tomatoes, 1 cup crumbled feta cheese, 1 can (2.25 oz) sliced black olives, 1/2 – 1 cup Italian salad dressing

• Cook the pasta according to the package directions. Keep in mind to season your pasta water with 1-2 tablespoons of salt before cooking. When the pasta is finished cooking, drain it and run cold water over it to allow the noodles to cool down. Combine the cooked and cooled pasta, cucumber, tomatoes, feta cheese, olives, and red onion in a large mixing bowl until well combined. Pour the Italian dressing over everything and toss to combine. *Start with 1/2 cup Italian dressing and increase the amount as needed. On the salad, I placed about 3/4 cup dressing on it and then set aside the remainder to drizzle over it just before serving to moisten it back up. Serve immediately or refrigerate for a few hours before serving. *I prefer my food cold, therefore I refrigerate for 2-4 hours before serving.

Tip: This recipe for Italian pasta salad is quite adaptable! If you want more pasta than go ahead and use more than the one box recommended for (of course you will probably have to add additional dressing) (of course you will probably have to add more dressing). If you want more olives, tomatoes, or even red onion, then increase the amount of each component in the recipe. To make up for my love of feta cheese, I constantly add additional feta cheese to my dishes. Using an Italian dressing that you enjoy is recommended.

1. I strongly suggest the Olive Garden Italian Dressing.
2. If you like, you may use a light Italian salad dressing for the mayonnaise.
3. If you are preparing this salad the day before you intend to serve it, make sure to thoroughly mix it together and add a small amount of more dressing to moisten it all back up.
4. However, by applying extra dressing, this problem will be resolved.
5. Although I like a cold pasta salad, this salad may be consumed immediately after it is prepared.
6. So all I do is peel half of the cucumber (I enjoy a little green skin in my salad), cut the cucumber in half lengthwise, and then chop the cucumber into little pieces.
7. I take a metal table spoon and just slide it down the centre of the container to remove all of the debris.
8. In January 2021, this recipe was revised to include fresh photographs as well as additional useful information.

calorie count 313kcal|carbohydrate count 39g|protein count 9g|fat count 14g|saturated fat count 4g|cholesterol count 13 mg|sodium count 953mg|potassium count 223mg|fiber count 3g|sugar count 5g|vitamin A 369IU|vitamin C 3mg|calcium count 112mg|iron count 1 mg

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This is a basic and straightforward recipe for handmade pasta dough. It is possible to produce lasagne sheets, farfalle, ravioli, tagliatelle, pappardelle, and a variety of other dishes with this recipe. Making pasta at home is not as difficult as it may appear, and the results are well worth the additional work! Homemade pasta is a favorite of every Italian cuisine enthusiast, whether it’s a deep and comfortable lasagne topped with the most delectable beef ragu and silky, creamybechamel sauce, fresh and deliciousorecchiette with broccoli and chilli, orpappardelle with earthy mushrooms and speck.

It is impossible for me to imagine a lunch that is any better than one that is cooked with fresh handmade pasta dough.

This step-by-step guide to homemade pasta dough will provide you with a basic recipe that can be used to create a variety of delectable and comfortable dishes in a short amount of time.

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• Recipe for handmade pasta dough that is simple and straightforward. It is possible to produce lasagne sheets, farfalle, ravioli, tagliatelle, pappardelle, and a variety of other dishes with this technique. Pasta is not as difficult to make at home as it may appear, and it is well worth the additional work! Homemade pasta is a favorite of any Italian cuisine fan, whether it’s a deep and comfortable lasagne piled with the most exquisite beef ragu and silky, creamybechamel sauce, fresh and deliciousorecchiette with broccoli and chilli, orpappardelle with earthy mushrooms and speck. There are SO many varieties when it comes to sauces and shapes that I could gladly eat pasta every day and never, ever grow tired! When a dinner is created with fresh handmade pasta dough, I don’t think it can get much better. While the flavor is excellent, the texture and pure delight that comes from taking your first taste of warm and inviting homemade cuisine are enough to bring you to food paradise. Making homemade pasta dough is easy when you follow this step-by-step instruction, which will provide you with a basic recipe that can be used to create a variety of tasty and comfortable meals. I’ve developed step-by-step images for creating the pasta dough from scratch and then forming it into lasagne sheets, tagliatelle, pappardelle, and fettuccine, though the possibilities are unlimited. Get started by clicking here.

Egg To Flour Ratio

The conventional guideline is that for every 100g (3.5 oz) of 00′ flour, one big egg should be used. One additional egg yolk to the entire mixture is something I like to do; please notice that this does not imply an extra egg yolk for every 100g of the mixture. I use three big eggs, one hundred and fifty grams (10.5 ounces) 00′ flour, and one egg yolk to make ravioli for six people, to give you an example. The eggs must be of the finest possible quality, preferably from free range chickens. In Italy, there is an egg that is particularly designed for producing pasta, which is known as ‘Pasta Gialla’ (yellow dough or yellow pasta).

• Lucky for me, I was able to get high-quality eggs that are free-range, tasty, and have just the right amount of yolk to give handmade pasta the proper color.
• P.S.
• If you use little or medium-sized eggs, you will require less flour than if you use large eggs.
• Make a well in the center of the flour on a clean work surface, and then add the eggs to the well (photo 1).
• Once the majority of the egg has been integrated, you may need to use your hands to assist it along.
• For a smooth and pliable dough, knead it for 10 minutes until smooth and elastic.
• After the dough has been allowed to rest, it is time to roll it out.
• (photos 78).
• Make a second pass through the dough with the palm of your hand to ensure that it will fit through the widest setting and then roll it through.

This operation should be repeated four times, each time folding the sides in and running it through the widest setting (important step do not skip). Once you’ve done that put the dough through each setting once from the widest to the second last setting(number 8). (number 8).

The best pasta thickness to choose

I very rarely roll my pasta to the very last setting since I find it to be a bit too thin and difficult to deal with because it is so delicate in nature. For ravioli, I roll it out to the third last setting (number 7) on the rolling pin. In order to make lasagna, tagliatelle, or pappardelle, I roll it out to the eighth setting, which is the second-to-last.

How to make different pasta shapes

Lasagne sheets are quite simple to make; simply feed the pasta dough through the pasta machine until it reaches the second-to-last setting (my personal choice) or the very last setting, and you’re done. Cut the lasagne sheets to the appropriate size to suit your baking dish, and you’re ready to start cooking. You may find mylasagne recipe here if you’re seeking for a classic lasagne dish that includes a thick ragu and a silky creamy bechamel sauce. As well as this dish, I have two others that are excellent for the fall: vegetarian lentil ragu lasagna and acorn squash lasagna.

Tagliatelle, pappardellefettuccine

Each of the examples above asks for a technique that is essentially the same, with the widths varying. The only exception is that pappardelle (the broadest of the three pastas) must be cut by hand because of its shape. It’s as simple as folding your lasagna sheet in half several times over until you reach a 1-inch width (photos 1314). Cut the roll of spaghetti into 12 inch pieces; you may need to cut the ends if they are too long (photo 15). Remove the pappardelle from the package and use as needed.

Making tagliatelle and fettuccine are pretty simple.

Tagliatelle or fettuccine are produced by running the dough through a pasta machine a few times (photos 1718).

Top tips

• When creating pasta dough from home, the greatest results are obtained by using00′ flour. Make use of the greatest quality free range eggs that you can get. Knead the dough for a minimum of 10 minutes before using it. Its texture should be smooth and springy in appearance. Cut the dough in half if you’re not sure if it’s ready
• If there are little air bubbles inside the dough, it’s ready. Always allow approximately 30 minutes of resting time between rolling out the pasta dough and cutting it into shapes. When rolling out the dough, gently sprinkle flour or semolina on your work surface to prevent sticking. Always use a small amount of flour to coat the rollers of your pasta machine to prevent it from sticking
• Do you want to produce pasta in a variety of colors? Check out our very simple Spinach Pasta Doughand recipe. Recipes for Beetroot Pasta Dough

Pasta Sauces To Serve Your Homemade Pasta With

• The following dishes are available: Artichokes with Peas
• Sun-Dried Tomato Roasted Red Pepper
• s Eggplant Pasta Alla Norma
• s Parmesan and Butter
• s Easy Sausage Ragu

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Recipe

The majority of our recipes include step-by-step images, useful hints and methods to ensure that everything is done correctly the first time, and in some cases, video! Recipes can be saved.

Homemade Pasta Dough

We provide step-by-step images, helpful hints and tricks to ensure you do it right the first time, and even video tutorials for many of our recipes. Recipe will be saved.

• 14oz00′ flour (400g)
• 4large eggs free range
• 1egg yolk free range
• 14oz00′ flour (400g)

• Place the flour on a clean work area and form a well in the center, into which you will pour the eggs (see photo 1)
• To make the dough, beat the eggs with a fork while gradually adding the flour until the mixture is incorporated and appears like a very rough dough (photo 23). It’s possible that you’ll need to use your hands once the majority of the egg has been integrated to help it along
• Form a ball out of the dough by bringing it together with your hands. For a smooth and pliable dough, knead it for 10 minutes until smooth and elastic. 4-6) Wrap the dough in cling film and set it aside for 30 minutes to rest, away from the fridge. After the dough has been allowed to rest, it is time to roll it out. Remove half of the dough from the bowl to make it simpler to roll out, and flatten it with the palm of your hand so that it can pass through the first setting on the pasta machine, which is normally 0 (picture 78)
• As illustrated in images 9 and 10, pass one side of the dough through the widest setting once more before folding the other side over. Again, flatten the dough with your palm so that it will fit through the widest setting and roll it through
• Repeat this step four more times, folding the sides in and passing it through the widest setting each time. Pass the dough through each setting once again, starting with the widest and working your way down to the second-to-last setting (number 7).

How To Make Lasagne sheets, Tagliatelle, Pappardelle and Fettuccini;

• Lasagne sheets are quite simple to make
• Simply roll the pasta dough through the machine until you reach the second-to-last setting (which is my personal choice) or the very last setting (which is my favorite). Cut the lasagne sheets to the appropriate size to match your dish and you’re good to go
• If you’re searching for a classic lasagne recipe that includes a rich ragu and a silky creamy bechamel sauce, check out my lasagna recipe, which can be found here. Another lasagna recipe that I have available is for a vegetarian lentil and tomato ragu lasagna, which is wonderful for the fall season.

Tagliatelle, PappardelleFettuccine

• Each of the examples above asks for a technique that is essentially the same, with the widths varying. The only exception is that pappardelle (the broadest of the three pastas) must be cut by hand
• This is the only time it is necessary. It’s as simple as folding your lasagna sheet in half several times over until you reach a 1-inch width (photos 1314). Make 12 inch pieces of pasta from the roll of pasta, trimming the ends if necessary (picture 15)
• Remove the pappardelle from the package and use as needed. In the event that you are not going to use the strands right away, shape a few at a time into nests to dry out (picture 16)
• Making tagliatelle with fettuccine is a straightforward process. Make sure that your pasta machine is equipped with the appropriate attachment (most pasta machines come with this
• Here’s the one I use). Tagliatelle or fettuccini can be made by rolling the dough through a pasta machine (pictures 1718 and 1719). If you’re not going to use the pasta right away, use the same procedure and form the spaghetti into nests to dry.

The Best Pasta Thickness To Choose

There is a similar procedure in each of the examples above, with just little differences in widths. pappardelle (the broadest of the three pasta shapes) must be cut by hand, which is the only exception. It’s as simple as folding your lasagna sheet in half many times, until you achieve a 1-inch width (photos 1314). Make 12 inch pieces of pasta from the roll of pasta, trimming the ends if necessary (picture 15). Then unwrap the pappardelle and use it as necessary. In the event that you are not going to use the strands right away, form them into nests to dry out (picture 16).

Make sure that your pasta machine is equipped with the appropriate attachment (most pasta machines come with this; here is the one that I use).

Then, if you’re not using the pasta right away, repeat the process and form the spaghetti into nests to dry out.

Egg To Flour Ratio

The conventional guideline is that for every 100g (3.5 oz) of 00′ flour, one big egg should be used. One additional egg yolk to the entire mixture is something I like to do; please notice that this does not imply an extra egg yolk for every 100g of the mixture. I use three big eggs, one hundred and fifty grams (10.5 ounces) 00′ flour, and one egg yolk to create ravioli for 4-6 people, as an example. The eggs must be of the finest possible quality, preferably from free range chickens. In Italy, they have an egg that is specialized for creating pasta, which is known as ‘Pasta Gialla,’ which translates as yellow dough or yellow pasta.

Lucky for me, I was able to get high-quality eggs that are free-range, tasty, and have just the right amount of yolk to give handmade pasta the proper color.

P.S.

If you use little or medium-sized eggs, you will use less flour in the recipe overall.

Extra Tips For Making Homemade Pasta Dough

• When creating pasta dough from home, the greatest results are obtained by using 00′ flour. Make use of the greatest quality free range eggs that you can get. Knead the dough for a minimum of 10 minutes before using it. Its texture should be smooth and springy in appearance. Cut the dough in half if you’re not sure if it’s ready
• If there are little air bubbles inside the dough, it’s ready. Always allow approximately 30 minutes of resting time between rolling out the pasta dough and cutting it into shapes. When rolling out the dough, gently sprinkle flour on your work surface to prevent sticking. Always use a small amount of flour to coat the rollers of your pasta machine to prevent it from sticking

When creating pasta dough from home, use 00′ flour for the finest results. When possible, choose free range eggs of the finest quality. Allow for a minimum of 10 minutes in the kneading. In terms of texture, it should be soft and stretchy. Cut the dough in half if you’re not sure if it’s ready; if there are little air bubbles inside the dough, it is. Always allow about 30 minutes of resting time between rolling out the pasta dough and using it as a mold. When rolling out the dough, make sure to gently dust your work surface with flour.

• Unless otherwise noted, I always use extra virgin olive oil in all of my recipes
• Nevertheless, For the greatest results and flavor, whether I use canned or jarred tomatoes of any type, I always use this particular brand. The majority of veggies are medium in size, unless otherwise noted. Fan (convection) ovens are used to test and develop all of the recipes. Learn more about the formulas used to compute nutrition. Check out our must-have Italian Pantry Staples for inspiration. You may also locate all of ourEssential Kitchen Tools for Italian Cooking in one one location.

Basic Italian Egg Pasta Dough Recipe

In all of my recipes, unless otherwise mentioned, I always use extra virgin olive oil. For the greatest results and flavor, whether I use canned or jarred tomatoes of any type, I always use this brand. Unless otherwise noted, all veggies are medium in size. Using a convection oven, all of the recipes are tested and perfected. See how nutrition is calculated in further detail. Please have a look at our must-have Italian pantry staples. All of ourEssential Kitchen Tools for Italian Cooking may be found on our website as well.

Tips To Making Homemade Pasta

Before you get started with the recipes, here are some helpful pasta-making hints: Every type of pasta is not created equal. In Italy, every area has its own special type of pasta to offer, from Lombardy’s casoncelli to Tuscany’s gnudi to Umbria’s pici and Sicily’s busiate. There are a variety of pastas to go with a variety of sauces. The diverse pasta forms are effective in absorbing different types of sauce, with shorter pasta (such as penne or cavatelli) “grabbing” onto sauce more than longer pasta (such as rigatoni).

• Start with Less FlourGood pasta dough is typically between 48 and 55 percent water (by weight), and this level of hydration results in a delicate noodle.
• However, exercise caution when measuring the flour because you do not want the finished pasta to be caked with flour!
• Ancient wives’ tale has it that Italian grandmothers make pasta by using one egg for every fistful of flour, which normally works out to roughly 100 grams of flour for every giant egg, according to the old saying.
• Keep a spritz bottle of water as well as a small pile of flour handy so that you can change the levels as necessary.
• If you want to make pasta, you want a dough that is dry enough so that it doesn’t glop into your hands, but not so moist that it cracks when it’s kneaded together.
• Do not add any more water or flour until the dough has been kneaded for a few minutes and has formed a cohesive ball.
• Knead the dough for an extended period of time.

We recommend that you give it at least 10 minutes at the beginning – it will be ready to use once the surface is no longer sticky, uniform in color, and smooth, with just a few tiny dimples on the surface, at which point it will be ready to use.

It tends to produce a harder dough and, when you include in the time it takes to clean the food processor, it only saves a couple of minutes on average.

The two methods of producing gluten in order to form the pasta structure are the same as they are for other doughs: kneading and resting.

Using a machine or by hand, roll it out.

If you’re going to be making pasta on a regular basis, you might want to consider purchasing a pasta machine (or even get theKitchenAid Pasta Attachmentfor your stand mixer).

Chef Evan Funke demonstrates how to do it in this instructional video.

If you’re planning to cook the pasta the same day, you may cover it with a kitchen towel and let it sit at room temperature until you’re ready to cook it.

This helps it stay fresh and retain its form while it cooks!

Because fresh pasta is already somewhat soft when it is manufactured, it cannot be cooked to al dente due to the nature of the product.

And Keep it in the cooking water instead of draining it.

Instead, use tongs or a slotted spoon to remove the pasta from the water and immediately toss it in the sauce you choose to serve it with!

Once you have stocked your pantry with all of the necessary ingredients, take your hand at preparing this recipe and then share your creation with us by [email protected] swsociety on social media!

See The Recipe Made Step By Step

It’s worth noting that Aida created this dish on her Instagram channel, so be sure to check it out!

PIN IT FOR LATER

• It is possible to substitute all-purpose flour with 1 cup (5 1/2 ounces or approximately 150 grams)00 flour
• 1 cup (5 1/2 ounces or approximately 150 grams)00 flour can be substituted with all-purpose flour
• 1 cup (5 1/2 ounces or approximately 150 grams)00 flour Semolina flour can be used in place of all-purpose flour. 3 huge hens’ eggs 2 tablespoonsextra-virgin olive oil
• A splash of cold water
• A pinch of kosher salt
• Room temperature

Instructions

For the Pasta Dough, combine the following ingredients: On a clean work surface or in a big mixing bowl, add the flours and a pinch of salt and stir until thoroughly blended. Make a well in the center of the flours and pour in the liquid mixture. Whisk together the eggs, olive oil, and water until thoroughly combined. Use a fork to whisk the egg mixture in the same manner as you would for scrambled eggs, whisking in a little amount of flour with each motion until the bulk of the flour is incorporated into the mixture.

Knead and flip the dough until it comes together into a ball (this will take a couple of minutes).

Ensure that the dough is properly moist and equally hydrated, but avoid making it sticky or too wet.

Wrap the mixture in plastic wrap and leave it away to rest for at least 30 minutes before use.

Pasta dough can be prepared up to this point up to 1 day ahead of time.

Before usage, allow the product to come to room temperature.

If you plan on making pasta on a regular basis, consider investing in a classicImperia Pasta Machine (or even theKitchenAid Pasta Attachmentfor your stand mixer) and then following the directions on this page.

Chef Evan Funke demonstrates how to do it in this instructional video.

Cut the dough into six equal pieces (they need to fit in the Pasta Roller).

(Cover the parts that aren’t being used with a kitchen towel to prevent them from drying out.) Pull the roller adjustment knob all the way out and crank it all the way to the widest setting, which is number 1.

Set the Stand Mixer to the second setting.

Spread gently flour on a work surface and roll out the dough in three layers like an envelope.

While rolling and cutting pasta, lightly coat the surface with flour to help in drying and separation of the pasta.

Replicate the rolling operation by changing the roller setting to number 3.

Do not fold the dough during this phase.

The dough should be lightly dusted with flour once it has been rolled out to setting 8, and then it may be used to form lasagna or noodles as desired.

Alternatively, put the pasta out on a greased baking sheet, cover it with a dish towel, and leave it away until needed. You may either boil it or freeze it for later use at this stage.

Footnotes