basic pasta dough
3. februar 2015
Nutrition Facts
basic pasta dough
Amount Per Serving
Calories 434
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 2g
10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 186mg
62%
Sodium 103mg
4%
Potassium 167mg
5%
Total Carbohydrates 78g
26%
Dietary Fiber 3g
12%
Sugars 1g
Protein 16g
32%
Calcium
5%
Iron
31%
* Percent Daily Values are based on a 2000 calorie diet.
The best work surface for making pasta is a large wooden board, but any clean surface will do.
Try to avoid marble as it is lower temperature makes the kneading more difficult.
Idealy, the room where you make the pasta should be warm and free of draughts.
it's difficult to give the exact quantities of flour and eggs because it depends on the size of the eggs, the humidity in the air, and how much egg the flour will absorb.
Having said that, a good rule of thumb is to use use 1 egg for every 100 g flour, and allow 100 g flour per person.
Adding more eggs, or even just egg yolks, and adjusting the ammount offlour accordingly result in a richer pasta - you'll soon learn what caind of pasta you prefer. if possible, try to use italian '00' wheat flour.
it's verry fine and high in gluten, witch makes the dough more workable and gives it a good texture. always use the best and freshest eggs at room temperature.
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The best work surface for making pasta is a large wooden board, but any clean surface will do.
Try to avoid marble as it is lower temperature makes the kneading more difficult.
Idealy, the room where you make the pasta should be warm and free of draughts.
it's difficult to give the exact quantities of flour and eggs because it depends on the size of the eggs, the humidity in the air, and how much egg the flour will absorb.
Having said that, a good rule of thumb is to use use 1 egg for every 100 g flour, and allow 100 g flour per person.
Adding more eggs, or even just egg yolks, and adjusting the ammount offlour accordingly result in a richer pasta - you'll soon learn what caind of pasta you prefer. if possible, try to use italian '00' wheat flour.
it's verry fine and high in gluten, witch makes the dough more workable and gives it a good texture. always use the best and freshest eggs at room temperature.
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Instructions
- see pictures
- picture 2
- shake the flour through a sieve to form a mound on the board or benchtop make a well in the centre but not too deep - the work surface shouldn't be exposed
make dough
- break the eggs into the well and, using a fork, beat the eggs together until combined. Then still with the fork, start incorporating some flour into the eggs, a little at a time, until the eggs aren't runny any more. put the fork aside and getready to use your hands.
- Push some of the flour to one side - the aim is to add just enough to stop the dough being too moist and sticky. Using your fingers, draw the mound in towards you and work the mixture with the palms of your hands, pushing outwards continue in this way, drawing in with your fingers, and pushing out with your palms, until the dough is well mixed when you feel that the dough is reaching the right consistancy - that is, not too dry, nor too crumbly or sticky - put it aside and scrape the work surface and your hands clean. (if the dough seems too dry, you may add a little warm water)
- Wash your hands and dry them well, Now it is time to start kneading. Sprinkle some extra (5 g) on the work surface, then place the ball of dough on it. Using the heel of one hand, press down and away from you, giving the dough an oval shape. Fold the oval in half with the other hand, and give it a half a turn.
- Press the dough down andaway from you again with the palm of your hand and repeat the folding and pressing process, always turning the dough in the same direction. When you strongly kneaded the dough in this manner for about 8 minutes - and you are feeling a plessant glow in your shoulders - the dough should be smooth and elastic.
- To check if it is ready, press it with the tip of your finger. if it springs back, it has reached the desired texture
redy dough
- Wrap the dough in cling wrap and let it rest for a minimum of 20 minutes at room temperature away from draughts - or for up to 24 hours in the fridge.
- Now the dough is ready to be rolled in the pasta machine or with a rolling pin and cut into the shape you need
Recipe Notes
Nutrition Facts
basic pasta dough
Amount Per Serving
Calories 434
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 2g
10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 186mg
62%
Sodium 103mg
4%
Potassium 167mg
5%
Total Carbohydrates 78g
26%
Dietary Fiber 3g
12%
Sugars 1g
Protein 16g
32%
Calcium
5%
Iron
31%
* Percent Daily Values are based on a 2000 calorie diet.
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