How to make 'pasta'?

Answer 1

HOMEMADE EGG NOODLES

EGG NOODLES:
3 cups flour
1/2 tsp salt
4 eggs, at room temperature
1/3 cup water

Put flour, salt and eggs in a large bowl. Using your hand, mix together, adding 1 tbsp water at a time and mixing until dough forms a ball.

Place dough on a well-floured board and knead until smooth and elastic, about 8-10 minutes. Cover and let sit for 15 minutes.

Cut dough into 4 equal parts; keep covered. Roll 1 part of dough at a time until desired thickness is reached (about 1/16th of an inch). Roll dough around rolling pin and slip rolling pin out. Cut in 1/2 to 1/8-inch strips and shake out on a towel to dry, for about 2 hours. While noodles are drying, make soup.





Basic Vegetable Stock


Original recipe yield: 6 cups.
Prep Time:15 Minutes
Cook Time:35 Minutes
Ready In:50 Minutes
Servings:12

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INGREDIENTS:
1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water

Answer 2

How To Make Pasta
WHAT YOU NEED:

2/3 cup flour

pinch salt

1 egg mixed up with a fork

rolling pin

permission to make a mess

WHAT TO DO: Make a little hill with the flour and dig a crater at the top, like a volcano. Put the salt and the egg in the crater and chop into the hill with the fork. Start kneading it with your fingers and keep doing it until you get a ball of dough that isn’t at all sticky. If the dough is too stiff to work, add a teaspoon of water.

MORE STUFF: Let the ball sit for ½ hour. Spread some flour on a cutting board. Roll out the ball on top of the flour until you get a thin layer of dough. Use a butter knife to cut the thin dough into long strips. If you want, trim them to any length you like. Cover with a towel until they dry.

SO WHAT: Boil your dried noodles. Serve in soup or with a bit of melted butter or margarine.

Your noodles are held together by long strings of a protein in wheat called gluten (GLOO-ten). Gluten absorbs a lot of water, but is not dissolved in water. When you knead gluten, it’s a lot like you’re tangling up fishing line into a big, knotted and very strong mess. These tangled strings are what gives wheat paste its strength, too.

The eggs in your noodles provided color, fat and water. Machine-made pasta doesn’t need eggs at all and can easily be made with water—or vegetable juices, which is where all that colored pasta comes from.

Answer 3

PASTA DOUGH FOR ROLLER MACHINES

2 cups 00 flour (about 350 grams)
2 large whole eggs

Note: 00 is a fine flour with a lower gluten content than all-purpose flour. If you don't have this on hand, use all purpose flour instead.
To prepare the mixture by hand, place the flour on a clean counter top or rolling board and make a well in the center.

Break the eggs into the well and using a fork, beat the eggs, gently drawing in flour from the sides. Continue dragging flour into the center well, stirring the ingredients together until the dough begins to form a homogeneous mass.

Begin kneading the pasta, first sprinkling the surface with flour. in which to put the eggs. Then beat the eggs with a fork and gently mix in the flour from the sides. Start mixing the ingredients together until the mixture becomes homogeneous.

IMPORTANT: If the pasta is too dry or crumbly, spray with a little lukewarm water. When the right texture has been reached, form a ball and leave to rest under an inverted bowl for 10-15 minutes.

If making noodles, roll out the dough using a roller pasta machine, dusting lightly with flour to prevent from sticking. Fold up and roll a second time, or continue to roll each sheet until it becomes smooth.

Once the pasta sheets begin to smooth out, decrease the roller setting by 2 numbers, and then again by 2 numbers, until the sheets are the thickness that you require for the product that you're making.

Use the pasta sheets to make ravioli, lasagna, or roll up the sheet jelly-roll fashion, and slice to desired width to make noodles (or use the cutter attachment of your machine).

For a variation to this dough, add one teaspoon good olive oil for each cup of flour, and one teaspoon salt for each 2 cups flour. For a chewier pasta, replace 1/2 cup of the flour with semolina flour. To make a higher protein pasta, replace 1/2 cup flour with soy flour or high gluten (or balancer) flour. Adding high gluten flour also has the added benefit or reducing carbohydrates. To make an oriental noodle, substitute 1/2 cup of the flour with 1/2 cup of rice flour or potato starch.

In any of these substitutions, adjust liquids accordingly in order to have a dough of the proper consistency for rolling out.

You can add color to the dough by adding drops of beet juice (for red), spinach juice (for green), carrot juice for orange/yellow or squid ink for purple/black

Answer 4

It is VERY IMPORTANT that the pasta be extremely thin before you cook it. Paper thin,almost so you can see through it. Theres
a flour made for making pasta- semolina. It's worth it.