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    30 Copy of Copy of Homemade Pasta

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    api-321646697
    This document provides instructions for making homemade pasta. It calls for semolina flour, eggs, and optional water to form the dough. The dough is kneaded until smooth, wrapped and refrigerated, and later rolled and cut into sheets or strips. The fresh pasta is then cooked in boiling salted water until al dente.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    30 Copy of Copy of Homemade Pasta

    Uploaded by

    api-321646697
    394 views1 page
    This document provides instructions for making homemade pasta. It calls for semolina flour, eggs, and optional water to form the dough. The dough is kneaded until smooth, wrapped and refrigerated, and later rolled and cut into sheets or strips. The fresh pasta is then cooked in boiling salted water until al dente.

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    30 copy of copy of homemade pasta

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    This document provides instructions for making homemade pasta. It calls for semolina flour, eggs, and optional water to form the dough. The dough is kneaded until smooth, wrapped and refrigerated, and later rolled and cut into sheets or strips. The fresh pasta is then cooked in boiling salted water until al dente.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    394 views1 page

    30 Copy of Copy of Homemade Pasta

    Uploaded by

    api-321646697
    This document provides instructions for making homemade pasta. It calls for semolina flour, eggs, and optional water to form the dough. The dough is kneaded until smooth, wrapped and refrigerated, and later rolled and cut into sheets or strips. The fresh pasta is then cooked in boiling salted water until al dente.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    You are on page 1of 1

    Homemade Pasta

    Makes about 1 ½ pounds fresh


    pasta Steps

    Step 1: Place the semolina flour in a large


    bowl and make a well in the center.

    Step 2: Add the whisked eggs to the well and using a


    large spoon stir the eggs to gradually add a little of the
    semolina flour in at a time until the dough comes
    together. If the dough is dry and feels too crumbly
    (won’t stay together when pinched), add 1 tablespoon of
    water at a time.

    Step 3: Dump the dough out onto a clean work


    surface lightly dusted with flour. The dough may look
    very clumpy and that’s ok. Keep bringing it together to
    form a ball. Knead until the ball is super smooth.

    Ingredients Step 4: Wrap dough well in plastic wrap and


    refrigerate for a couple of hours or even overnight.
    2 ½ cups semolina flour Step 5: When you’re ready for the dough take it
    4 large eggs, whisked out of the fridge and bring it to room temperature. I like
    1-2 tablespoons water, only if needed to cut it into eighths. Then depending on how you are
    using the noodles you can roll it and cut it accordingly.
    If you are making flat sheets for lasagna, roll each piece
    until it’s about 1/4 inch thick. Transfer sheets to a baking
    sheet pan lined with parchment paper until you are ready
    to layer and stuff into a lasagna. Or, if you are using
    these for fettuccine, you can roll each piece out and with
    a pizza cutter, cut strips of desired thickness. You can
    hang them on a pasta rack or lay them on a clean, dry
    towel until you are ready to cook them. You would bring
    water to boil seasoned with salt and add the noodles,
    stirring, until they are al dente. Fresh noodles do not take
    as long to cook as dry noodles to watch them. Usually
    when they float to the top they are done.

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