Pasta Dough: It’s Easier Than You Think
August 10, 2011 § 5 Comments
Mmmm … fresh pasta.
Have you ever had it? I mean fresh pasta. The kind someone has just made right there in the room. Not the stuff you buy in the refrigerated section of your local grocer. Okay, so that’s not dry pasta—but it’s not fresh fresh either.
What? Are you saying, “I don’t have time for that … “? Or, “Oh, that’s soooo complicated …”? It’s not. If you liked to make mud pies as a kid (and who didn’t?), then you can make fresh pasta.
Of course, I say this not having made fresh pasta myself. Jennifer is the pasta maker in our household. And she makes it look easy. She says it’s because it is easy. She first made it in a cooking class last year, and the technique below is from that class. The recipe comes from The Food Network’s Anne Burrell.
Try it. The only way you can screw it up is by making a horrible sauce.
Homemade Pasta Dough (from Anne Burrell)
- 1 pound all-purpose flour (get yourself a kitchen scale!)
- 4 whole eggs plus 1 yolk
- 1/4 cup evoo
- kosher salt – about 1 Tbs
- 1-2 Tbs water or more
-Set yourself up on a clean and dry work surface with plenty of room. Pile the dry ingredients (flour and salt) right on the work surface, and create a hole or well in the flour, making a doughnut-shaped ring about 8 inches wide.
-Crack all of the eggs and the individual yolk (I always do this in a separate bowl to catch the occasional shell) and add these to the well along with the wet ingredients—olive oil and water.
-Use a fork to beat the wet ingredients together. Then, you’re going to pull in the flour bit by bit into the egg mixture. I say bit by bit because you don’t want to pull too much of the flour into the center and break the ring’s side walls. Then your egg leaks out and it’s a big mess. As soon as the egg mixture has enough flour in it is no longer runny, you can put aside the fork and get your hands in there. Your hands are the best tools to combine everything completely.
-When the mixture is completely combined, it’s time to start kneading the dough. Use your muscles! Get the heels of your palms in there push the dough away from you, stretching it but not tearing it. Push, fold, turn. Push, fold, turn. Put your weight into it, girl! Your goal is to create a dough that feels smooth and looks smooth. Warning: Eat an energy bar beforehand because you’re going to be kneading for 15-20 minutes. No kidding. But doing this by hand is the best way.
-When you start thinking that perhaps you’re done, take a knife and slice the dough in half. Look at the inside of the dough—does it have small bubbles in it? Yes? Then keep kneading. You want the dough to be smooth throughout.
-Wrap the dough in plastic wrap and let it rest for 1 hour. Put it in the fridge until you’re ready to use, or use it right away.
What next? Get rolling! Usually this is done with a pasta roller. There are ones you can attach to your counter and crank by hand. We have one that fits on our Kitchen-Aid and turns automatically—so much easier. Either way, what you want to do is cut that ball of dough into quarters or eighths, pat it into a bit of a square shape of even thickness, add a touch of flour to make it less sticky, and run it through the pasta roller starting on the thickest setting—usually the number 7. Roll it through twice, then take it down one thickness, and so on, patting it with flour now and then. We usually go down pretty thin, usually to a number 2. As it gets thinner, it gets looonger. We usually cut it in half to make it more manageable, especially if you are cranking the roller by hand.
Going through the roller you end up with a flat sheet. Perfect for making lasagna or raviolis. Or, take that sheet and run it through the spaghetti or linguini cutter (an add-on that usually comes with the roller). Separate the noodles, lay them on a platter, sprinkle with dusting of flour, and toss to prevent sticking. Do one flat sheet at a time this way, each time dusting with flour.
And to cook, all you have to do is drop that pasta in boiling water for 2 minutes, max.
Now, that’s great pasta.