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INGREDIENTS
INSTRUCTIONS
Okay, so the idea of preparing your own pasta may at first seem a bit
intimidating. Rest assured, once you experience how simple and
creative it is to prepare, youre not the only one that will be
impressed with your delicious fresh pasta results. For those of you
that have just joined Recipe-a-Day, yesterday's recipe for Homemade
Pasta can be found in the Archives of our web site. Just go to:
http://www.recipe-a-day.com/archives/apr/24_Apr_98_Homemade_Pasta_Doug
.htm l Right now you can follow these simple steps to cut and cook
your freshly made pasta, or you can go down to your favorite
kitchenware outlet and buy a pasta maker. Either way, get your sleeves
rolled up and a large, clean surface area prepared for cutting your
freshly made pasta. To Cut Fettuccine: Prepare any variation of pasta
dough and cut dough in half. Place half of dough on a lightly floured
surface and keep remaining dough in plastic wrap. With a well-floured
rolling pin, roll dough into a 16-inch by 12-inch rectangle, the dough
should be about 1/16 inch thick. Fold dough in half to form a 16-inch
by 6-inch rectangle, then fold in half again for form a 16-inch by
3-inch rectangle. With a pastry wheel or sharp non-serrated knife, cut
folded dough crosswise into strips about 1/4 inch wide. Unfold strips.
Sprinkle strips with flour to prevent them from sticking. Roll strips
into 'nests' and place on lightly floured jelly-roll pan. Repeat with
remaining dough. Either cook your pasta now cover with plastic wrap
and refrigerate until you're ready to cook. To Cut Pappardelle:
Prepare any variation of pasta dough and cut dough in half. Place half
of dough on a lightly floured surface and keep remaining dough in
plastic wrap. With a well-floured rolling pin, roll dough into a
12-inch by 12-inch square. With a pastry wheel or sharp non-serrated
knife, cut dough crosswise into twelve, 1-inch wide strips. Sprinkle
strips with flour to prevent them from sticking. Place strips on
lightly floured cookie sheet. Place plastic wrap between layers of
pasta strips. Repeat with remaining dough. Either cook your pasta now
cover with plastic wrap and refrigerate until you're ready to cook.
To Cut Pasta Squares: Prepare any variation of pasta dough and cut
dough in half. Place half of dough on lightly floured surface and keep
remaining dough in plastic wrap. With a floured rolling pin, roll
dough into a 12-inch by 12-inch square. Cover with plastic wrap.
Repeat with other half of dough. Cover surface of second square of
dough with small pieces of desired fresh herbs (stems removed). Remove
plastic wrap from first piece of dough; place on top of herb-covered
dough. With floured rolling pin, roll dough to 16-inch by 16-inch
square. With a pastry wheel or knife, cut dough into sixty-four 2-inch
squares. Sprinkle squares with flour to prevent them from sticking.
Place squares on lightly floured cookie sheet. Place plastic wrap
between layers of pasta squares. Either cook your pasta now cover with
plastic wrap and refrigerate until you're ready to cook. Preparing
Fresh Pasta: About 15 minutes before serving, fill an 8-quart pot with
6-quarts of water. Add 2 teaspoons salt and or a tablespoon of olive
oil, if desired. Add your fresh pasta and gently stir to separate.
Boil for about 3 to 5-minutes until tender but firm. Drain and serve
with your favorite sauce or toss with a little olive oil and freshly
grated Parmesan or Romano cheese. Posted to
dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
<dailyrecipe-owner@recipe-a-day.com> on Apr 25, 1998
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