Homemade Pasta Dough
(Cook With Harish)
Making pasta forces You to rely on your senses , Especially touch. the goal is a smooth, elastic, slightly tacky dough. Factors like humidity and egg size are variable, so you may get a different result each time. As with anything else, with practice you ‘ ll learn to make the necessary adjustments, such as adding more or less flour, to yield perfects results, here i provide both a hand and mixer method for making.
Fresh pasta keeps from 1 to 2 hours in refrigerator covered with a damp towel; after that , it oxidizes, darkening in color, and gets tough. If you don’t plan to cook it right away, freeze it on baking sheet in a single layer until firm then transfer to freezer bags. When ready to cook, drop into boiling salted water right from the freezer (do not defrost)
- 1 3/4 to 2 Cups all purpose flour
- 1 teaspoon salt
- 9 extra large egg yolks
To make the dough by hand, mix the flour and salt and mounds on a work surface. make a well in the center, like the crater of a volcano. place the egg yolks in the well and using a fork mix them together. start gradually bringing in a little flour from the sides, them continue adding the flour bit by bit until the dough comes together and all the flour has been incorporated. knead the dough, flouring the work surface as necessary, until it is smooth and elastic, 5 to 7 minutes; it will be a bit sticky. Shape it into a disk, wrap it in plastic, and refrigerate for 30 minutes to 1 hour.
To make the dough in a mixer, combine the eggs and salt in the bowl of a mixer fitted with the dough hook and beat to break up to eggs. gradually add the flour and mix until the dough just pulls away from the sides of the bowl. It should still be a bit tacky to the touch. do not over mix the dough, or it well become tough. press the dough into a disk and wrap it in plastic. Refrigerate for 30 minutes to 1 hour. Divide the dough into 4 equal portion. work with one piece at a time, keeping the renaming dough covered with a towel or plastic wrap.
sprinkle a portion of dough with a light dusting of flour then pass it through a pasta machine at its widest setting. lay the ribbon of dough on your floured surface and fold it in half, so that the ends meet, and passed it through the same setting a second time. Adjust your pasta machine down a setting and pass the sheet of pasta through.
Fold it in half again and pass it through the same setting a second time. continue in the same fashion until you have passed the sheet of pasta through the thin nest setting twice. when the dough sheet become too long to handled, cut it into manageable lengths, transfer each finished sheet to a lightly dusted work surface and keep covered with slightly dampened towel to keep the pasta from drying out while you roll out the reaming dough. The pasta is ready to use.