Pasta: Difference between revisions

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[[Pasta & Pastry|⇐ Pasta & Pastry]]

[[Cooking|⇐ Cooking]] [[Pasta & Pastry|⇐ Pasta & Pastry]]

__TOC__

==Rolled pasta for ''pasta ripiena'', stuffed pasta <small><sup>✅</sup></small>==

[[File:31922_4.jpeg|400px|left]]

;''This is my current preferred recipe''

:from ''Georgio Locatelli - Made in Italy''

basic proportion

:one egg

:one egg yolk

:approx 150g of Italian '00' flour - actually twice as much as the weight of egg and yolk

:pinch of salt

<big>'''Method'''</big>

#'''Measure. '''Crack the egg into a bowl and add the egg yolk - weigh them. Tip into bowl of food processor and add double the weight of flour - better to be slightly under than over. Add a pinch of salt. Blitz until the dough resembles bread crumbs - or if it is slightly wetter it will begin to come together.

#'''Knead.''' Tip onto work surface and knead into a dough. The dough will be very stiff. Knead until smoother - most recipes say do this for 10 minutes but I never do. Place wrapped in fridge to rest for at least ½ hour or even overnight.

#'''Roll.''' My Kenwood pasta rolling machine (pictured) has 9 thickness settings.

##Flatten the dough enough to be able to go through machine on its thickest setting, i.e. 1. Run through, fold in half and turn 90° and feed through again. Repeat until dough seems smoother and silkier.

##Now feed through without turning but turning up the thickness setting (i.e. making dough thinner) by one wash pass through till on setting 5.

##Fold dough over onto itself enough times that the length fits the width of the roller. Now continually roll dough through, increasing setting by one each time until the dough is the thickness you require - usually the highest setting. If the sheet of dough becomes too long, cut in half on setting 5 or 6 and save half for rolling later under a damp cloth.

#'''Use.''' Use immediately for stuffed pasta, or allow to dry for 10-30 minutes if using as lasagne, or cutting to fettuccine or pappardelle.

==Rolled pasta for ravioli or lasagne (classic)==

~~[[File:31922_4.jpeg|400px|left]]~~

[[File:IMG_2325.jpeg|400px]]

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#Use pasta machine to roll out pasta. I tend to pass it through a number of times on the widest settings, folding and turning the dough. Once it starts to feel smooth and silky pass it through cache reducing the settings gradually. I quite often then fold it double and go back up a couple of settings before rolling down to the lowest setting.

~~==Rolled pasta for ''pasta ripiena'', stuffed pasta <small><sup>✅</sup></small>==~~

~~;''This is my current preferred recipe''~~

~~basic proportion~~

~~:one egg~~

~~:one egg yolk~~

~~:approx 150g of Italian '00' flour - actually twice as much as the weight of egg and yolk~~

~~<big>'''Method'''</big>~~

#'''Measure. '''Crack the egg into a bowl and add the egg yolk - weigh them. Tip into bowl of food processor and add double the weight of flour - better to be slightly under than over. Blitz until the dough resembles bread crumbs - or if it is slightly wetter it will begin to come together.

#'''Knead.''' Tip onto work surface and knead into a dough. The dough will be very stiff. Knead until smoother - most recipes say do this for 10 minutes but I never do. Place wrapped in fridge to rest for at least ½ hour or even overnight.

~~#'''Roll.''' My pasta rolling machine has 9 thickness settings.~~

##Flatten the dough enough to be able to go through machine on its thickest setting, i.e. 1. Run through, fold in half and turn 90° and feed through again. Repeat until dough seems smoother and silkier.

~~##Now feed through without turning but turning up the thickness setting (i.e. making dough thinner) by one wash pass through till on setting 5.~~

##Fold dough over onto itself enough times that the length fits the width of the roller. Now continually roll dough through, increasing setting by one each time until the dough is the thickness you require - usually the highest setting. If the sheet of dough becomes too long, cut in half on setting 5 or 6 and save half for rolling later under a damp cloth.

~~#'''Use.''' Use immediately for stuffed pasta, or allow to dry for 10-30 minutes if using as lasagne, or cutting to fettuccine or pappardelle.~~

==Hand rolled pasta - fileja==

[[File:IMG_3118a.jpeg|400px|left]]

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#Cook in boiling, salted water for 5 minutes or probably longer if you don't like it too chewy

<div class="recipeindexentryadditional">Fileja</div>

==Recipes - Home-made pasta==

===Anolini di biete (pasta stuffed with swiss chard)===

[[Anolini di biete|=>Anolini di biete]]

===Cod Cakes with Pappardelle===

[[Cod Cakes with Pappardelle|=> Cod Cakes with Pappardelle]]

===Fileja with Nduja===

[[Fileja with Nduja|= Fileja with Nduja]]

===Open crab ravioli with spicy bisque===

[[Open crab ravioli with spicy bisque|=> Open crab ravioli with spicy bisque]]

===Pappardelle with courgette cream===

[[Pappardelle with courgette cream|=> Pappardelle with courgette cream]]

===Pappardelle with chicken livers and sage===

[[Pappardelle with chicken livers and sage|=> Pappardelle with chicken livers and sage]]

===Pappardelle with broad beans and rocket===

[[Pappardelle with broad beans and rocket|= Pappardelle with broad beans and rocket]]

===Ravioli of Crab and Scallop with a Spiced prawn Sauce===

[[Ravioli of Crab and Scallop with a Spiced prawn Sauce|=> Ravioli of Crab and Scallop with a Spiced prawn Sauce]]

===Tortellini Bolognese===

[[Tortellini Bolognese|=> Tortellini Bolognese]]

===Vincigrassi===

[[Vincigrassi|=> Vincigrassi]]

==Recipes - shop bought pasta==

===Fettuccine al gorgonzola===

[[Fettuccine al gorgonzola|= Fettuccine al gorgonzola]]

===Pasta Livornese - aka Pasta bake===

[[Pasta Livornese|=> Pasta Livornese]]

===Pasta with leeks, mushrooms, thyme and cheese===

[[Pasta with leeks, mushrooms, thyme and cheese|=> Pasta with leeks, mushrooms, thyme and cheese]]

===Penne with Sausage, Pancetta and Swiss Chard===

[[Penne with Sausage, Pancetta and Swiss Chard|= Penne with Sausage, Pancetta and Swiss Chard]]

===Pregnant Jools's Pasta with sausage meat===

[[Pregnant Jools's Pasta with sausage meat|=> Pregnant Jools's Pasta with sausage meat]]

===Spaghetti Carbonara===

[[Spaghetti carbonara|=> Spaghetti carbonara]]

===Spaghetti with Clam Sauce===

[[Spaghetti with Clam Sauce|=> Spaghetti with Clam Sauce]]

===Spaghetti with Clams===

[[Spaghetti with Clams|=> Spaghetti with Clams]]

===Spicy mushroom lasagne===

[[Spicy mushroom lasagne|= Spicy mushroom lasagne]]

@@ Line 1: / Line 1: @@
-[[Pasta & Pastry|&lArr; Pasta & Pastry]]
+[[Cooking|&lArr; Cooking]] [[Pasta & Pastry|&lArr; Pasta & Pastry]]
 __TOC__
+==Rolled pasta for ''pasta ripiena'', stuffed pasta <small><sup>✅</sup></small>==
+[[File:31922_4.jpeg|400px|left]]
+;''This is my current preferred recipe''
+:from ''Georgio Locatelli - Made in Italy''
+basic proportion
+:one egg
+:one egg yolk
+:approx 150g of Italian '00' flour - actually twice as much as the weight of egg and yolk
+:pinch of salt
+<big>'''Method'''</big>
+#'''Measure. '''Crack the egg into a bowl and add the egg yolk - weigh them.  Tip into bowl of food processor and add double the weight of flour - better to be slightly under than over. Add a pinch of salt. Blitz until the dough resembles bread crumbs - or if it is slightly wetter it will begin to come together.
+#'''Knead.''' Tip onto work surface and knead into a dough. The dough will be very stiff. Knead until smoother - most recipes say do this for 10 minutes but I never do.  Place wrapped in fridge to rest for at least ½ hour or even overnight.
+#'''Roll.''' My Kenwood pasta rolling machine (pictured) has 9 thickness settings.
+##Flatten the dough enough to be able to go through machine on its thickest setting, i.e. 1. Run through, fold in half and turn 90° and feed through again.  Repeat until dough seems smoother and silkier.
+##Now feed through without turning but turning up the thickness setting (i.e. making dough thinner) by one wash pass through till on setting 5.
+##Fold dough over onto itself enough times that the length fits the width of the roller. Now continually roll dough through, increasing setting by one each time until the dough is the thickness you require - usually the highest setting.  If the sheet of dough becomes too long, cut in half on setting 5 or 6 and save half for rolling later under a damp cloth.
+#'''Use.''' Use immediately for stuffed pasta, or allow to dry for 10-30 minutes if using as lasagne, or cutting to fettuccine or pappardelle.
 ==Rolled pasta for ravioli or lasagne (classic)==
-[[File:31922_4.jpeg|400px|left]]
 [[File:IMG_2325.jpeg|400px]]
@@ Line 26: / Line 44: @@
 #Use pasta machine to roll out pasta.  I tend to pass it through a number of times on the widest settings, folding and turning the dough.  Once it starts to feel smooth and silky pass it through cache reducing the settings gradually.  I quite often then fold it double and go back up a couple of settings before rolling down to the lowest setting.
-==Rolled pasta for ''pasta ripiena'', stuffed pasta <small><sup>✅</sup></small>==
-;''This is my current preferred recipe''
-basic proportion
-:one egg
-:one egg yolk
-:approx 150g of Italian '00' flour - actually twice as much as the weight of egg and yolk
-<big>'''Method'''</big>
-#'''Measure. '''Crack the egg into a bowl and add the egg yolk - weigh them.  Tip into bowl of food processor and add double the weight of flour - better to be slightly under than over. Blitz until the dough resembles bread crumbs - or if it is slightly wetter it will begin to come together.
-#'''Knead.''' Tip onto work surface and knead into a dough. The dough will be very stiff. Knead until smoother - most recipes say do this for 10 minutes but I never do.  Place wrapped in fridge to rest for at least ½ hour or even overnight.
-#'''Roll.''' My pasta rolling machine has 9 thickness settings.
-##Flatten the dough enough to be able to go through machine on its thickest setting, i.e. 1. Run through, fold in half and turn 90° and feed through again.  Repeat until dough seems smoother and silkier.
-##Now feed through without turning but turning up the thickness setting (i.e. making dough thinner) by one wash pass through till on setting 5.
-##Fold dough over onto itself enough times that the length fits the width of the roller. Now continually roll dough through, increasing setting by one each time until the dough is the thickness you require - usually the highest setting.  If the sheet of dough becomes too long, cut in half on setting 5 or 6 and save half for rolling later under a damp cloth.
-#'''Use.''' Use immediately for stuffed pasta, or allow to dry for 10-30 minutes if using as lasagne, or cutting to fettuccine or pappardelle.
 ==Hand rolled pasta - fileja==
 [[File:IMG_3118a.jpeg|400px|left]]
@@ Line 61: / Line 64: @@
 #Cook in boiling, salted water for 5 minutes or probably longer if you don't like it too chewy
 <div class="recipeindexentryadditional">Fileja</div>
+==Recipes - Home-made pasta==
+===Anolini di biete (pasta stuffed with swiss chard)===
+[[Anolini di biete|=>Anolini di biete]]
+===Cod Cakes with Pappardelle===
+[[Cod Cakes with Pappardelle|=> Cod Cakes with Pappardelle]]
+===Fileja with Nduja===
+[[Fileja with Nduja|= Fileja with Nduja]]
+===Open crab ravioli with spicy bisque===
+[[Open crab ravioli with spicy bisque|=> Open crab ravioli with spicy bisque]]
+===Pappardelle with courgette cream===
+[[Pappardelle with courgette cream|=> Pappardelle with courgette cream]]
+===Pappardelle with chicken livers and sage===
+[[Pappardelle with chicken livers and sage|=> Pappardelle with chicken livers and sage]]
+===Pappardelle with broad beans and rocket===
+[[Pappardelle with broad beans and rocket|= Pappardelle with broad beans and rocket]]
+===Ravioli of Crab and Scallop with a Spiced prawn Sauce===
+[[Ravioli of Crab and Scallop with a Spiced prawn Sauce|=> Ravioli of Crab and Scallop with a Spiced prawn Sauce]]
+===Tortellini Bolognese===
+[[Tortellini Bolognese|=> Tortellini Bolognese]]
+===Vincigrassi===
+[[Vincigrassi|=> Vincigrassi]]
+==Recipes - shop bought pasta==
+===Fettuccine al gorgonzola===
+[[Fettuccine al gorgonzola|= Fettuccine al gorgonzola]]
+===Pasta Livornese - aka Pasta bake===
+[[Pasta Livornese|=> Pasta Livornese]]
+===Pasta with leeks, mushrooms, thyme and cheese===
+[[Pasta with leeks, mushrooms, thyme and cheese|=> Pasta with leeks, mushrooms, thyme and cheese]]
+===Penne with Sausage, Pancetta and Swiss Chard===
+[[Penne with Sausage, Pancetta and Swiss Chard|= Penne with Sausage, Pancetta and Swiss Chard]]
+===Pregnant Jools's Pasta with sausage meat===
+[[Pregnant Jools's Pasta with sausage meat|=> Pregnant Jools's Pasta with sausage meat]]
+===Spaghetti Carbonara===
+[[Spaghetti carbonara|=> Spaghetti carbonara]]
+===Spaghetti with Clam Sauce===
+[[Spaghetti with Clam Sauce|=> Spaghetti with Clam Sauce]]
+===Spaghetti with Clams===
+[[Spaghetti with Clams|=> Spaghetti with Clams]]
+===Spicy mushroom lasagne===
+[[Spicy mushroom lasagne|= Spicy mushroom lasagne]]