Fresh Pasta

ATK

Note: Italian 00 flour is actually fairly soft, ~ 9%. Closest we can get is a low protein AP flour (ie don't use King Arthur)

Makes enough for 2 decent sized servings

INGREDIENTS

• 5 oz all-purpose flour

• 1 egg 

• 3 egg yolks

• 1 tablespoon olive oil

• 1/2 tablespoon salt

INSTRUCTIONS

1. Process flour, eggs and yolks, and oil in food processor until mixture forms cohesive dough that feels soft and is barely tacky to touch, about 45 seconds. 

2. Turn dough ball onto dry surface and knead until smooth, 1 to 2 minutes. Shape dough into 6-inch-long cylinder.

3. Wrap with plastic wrap and set aside at room temperature to rest for at least 1 hour and up to 4 hours.

4. Cut cylinder in half, work with 1 piece of dough at a time, rewrapping remaining dough.

5. Dust both sides with flour, place cut side down on clean work surface, and press into 3-inch square.

6. Using heavy rolling pin, roll into 6-inch square. Dust both sides of dough lightly with flour.

7. Starting at center of square, roll dough away from you in 1 motion. Return rolling pin to center of dough and roll toward you in 1 motion.

8. Repeat steps of rolling until dough is approx 1/16" thick.

9. Lightly dust both sides of dough with flour and continue rolling dough until it measures roughly 20 inches long and 6 inches wide, frequently lifting dough to release it from counter. If dough firmly sticks to counter and wrinkles when rolled out, dust dough lightly with flour.

10. Transfer pasta sheet to kitchen towel and let stand, uncovered, until firm around edges, about 15 minutes; meanwhile, roll out remaining dough.

11. Starting with 1 short end, gently fold pasta sheet at 2-inch intervals until sheet has been folded into flat, rectangular roll.

12. With sharp chef’s knife, slice crosswise into 3/16-inch wide noodles. Use fingers to unfurl pasta and transfer to baking sheet.

13. Repeat folding and cutting remaining sheets of dough. Cook noodles within 1 hour.

14. Bring 4 quarts water to boil in large Dutch oven. Add salt and pasta and cook until tender but still al dente, about 3 minutes.

15. Reserve 1 cup pasta cooking water. Drain pasta and toss with sauce; serve immediately

To Make Ahead: Follow recipe through step 4, transfer baking sheet of pasta to freezer, and freeze until pasta is firm. Transfer to zipper-lock bag and store for up to 2 weeks. Cook frozen pasta straight from freezer as directed in step 5.

• 12oz flour

• 4 eggs

Notes on ingredients - finer, soft flour is meant to be good (eg 00, which is super finely ground).

Method:

• 1. Add flour and eggs to food processor, process until flour looks like breadcrumbs.

  2. Tip the mixture on to your work surface and bring the dough together into one lump, using your hands.

  3. Knead until pasta feels smooth and silky.

  4. ALTERNATE: use stand mixer with dough hook.

  5. Wrap in plastic wrap, rest at room temperature for 30 minutes.

Notes: Can you work this like a no-knead bread dough and just make it the night before to develop gluten and hydrate?

http://www.foodnetwork.com/recipes/anne-burrell/chef-annes-all-purpose-pasta-dough-recipe/index.html

Flour and Water: Standard Egg Dough

• • 90g 00 flour

  • 1/2 tsp kosher salt

  • 5 egg yolks

  • 1/2 tsp extra virgin olive oil

Knead for 10 mins.

Rav Dough:

• • 180g flour

  • 1/4 tsp salt

  • 1 large egg

  • 1/2 tsp extra virgin olive oil

Serious Eats pasta investigations:

http://www.seriouseats.com/2015/01/best-easy-all-purpose-fresh-pasta-dough-recipe-instructions.html

http://www.seriouseats.com/2015/04/how-to-make-colored-pasta-at-home.html