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, you.re 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_Dough.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

A Message from our Provider:

“Jesus: The half has never been told”