My intention with this new theme is to show you how easy it is to make basic recipes from scratch, and for you to incorporated them in your every day.
We all watch a lot of cooking shows, but do you wonder if that is simple to make or is something the they rehearse previously?
And now you will have the answer, and you will see how easy it is.
Today you will learn an easy and basic pasta dough, that you can make in minutes and use for different shapes and recipes, the best part? Is completely homemade, how satisfying is that.
And here we go.
You need 2 cups of flour, 1 teaspoon salt, 4 tablespoons water, 2 eggs, 1/2 teaspoon extra virgin olive oil.
In a work area or bowl, mix salt and flour and form a mound, make a well in the center of the mound and add the eggs and oil.
Use a fork or a bench scraper and mix the dry with the liquid ingredients by dragging the flour into de center. Keep doing this until you have form a sticky ball, adding water as needed in the process.
This is how your dough should look like after mixing with all the ingredients, in my case I add 4 1/2 tablespoons of water, it all depends on the weather that day. Knead the dough util is smooth, elastic,. even in color and no longer sticky. About 10 minutes.
Wrap with plastic and let it rest for 30 minutes.
After 30 minutes your dough is going to be soft and smooth. Now you can star to make the different shapes for delicious recipes.
Cut the dough in half, and if you have a pasta machine star in 7 all the way to 1, just remember in 1 the dough will be super thin, perfect for lasagna sheets and ravioli, after you roll the dough in the thickness the you want, uses the other attachment to cut for spaghetti or fetuccini. If you don’t have this machine, just use a rolling ping to roll out the dough, and cut with a knife to make the different forms, its easy, just a little bit more labor intense.
Remember when working with fresh pasta you must cover with a damp towel to keep it form drying out, if you want you can wait until it dries and wrap in plastic wrap and store in the fridge for up to 2 days.
I want a pasta machine. I’ve made homemade pasta once and rolling by hand is great for ravioli but it is such a pain for any other type of pasta. Have you ever tried making whole wheat pasta (I would love to try it)?