Difference between revisions of "Pasta"

Latest revision as of 23:30, 2 January 2010

Plain Pasta Dough (Makes about 1 pound)

Can be dried and stored for a long time.

3 cups all purpose flour
3/4 cup water
1 teaspoon salt

Place the flour in a mound on a large floured surface.

Make a well in the center. Add the water and salt.

Using a fork, gently start to work the flour into the liquid.

Continue until the dough becomes sticky and difficult to work with the fork.

Use your hands to form the rough dough into a ball. Let the dough rest for 10 minutes. Knead the dough until it is smooth and elastic, about 10 minutes.

Divide the dough into 3 or 4 balls and let rest 30 minutes.

Roll out 1 ball at a time to the desired thickness, 1/8 to 1/16 inch, and cut into shapes.

Basic Pasta Recipe

This recipe comes from the back label on Bob's Red Mill Semolina Flour.

INGREDIENTS:

1 1/2 Cup Semolina
1/2 Teaspoon Sea Salt
2 Eggs
2 Tablespoons Water
2 Tablespoons Olive Oil

COMBINE Semolina Flour and sea salt. ADD beaten eggs ( or egg whites), water and oil. MIX to make a stiff dough. Knead 10 minutes or until dough is elastic.

Wrap dough in a towel or place in plastic bag and let rest for 20 minutes. On a lightly floured surface, roll out to desired thickness and cut as desired.

Bring large pot of water containing 1/2 tsp. oil to a boil. Add pasta and cook until tender. When making lasagna, no need to boil noodles. Add directly to your recipe. Serve with your favorite sauce or pesto. Or toss with olive oil or butter, pepper and parmesan cheese.

Makes about 4 servings.