Pasta: Difference between revisions

Line 2:

__TOC__

==Rolled pasta for ravioli or lasagne==

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

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

Line 26:

#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 2: / Line 2: @@
 __TOC__
-==Rolled pasta for ravioli or lasagne==
+==Rolled pasta for ravioli or lasagne (classic)==
 [[File:31922_4.jpeg|400px|left]]
@@ Line 26: / Line 26: @@
 #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]]