pasta???? Pls help?

Question

I made asome tortelini's with all purpose flour and required ingredients but the pasta dough, after boiled turnted out hard... was it because of the flour.... what is your best pasta dough recipy....I urgently need a tried and true recipe
thank you

thank you all for answering... but is semolina better or regular flour?

Answer 1

KRISPY's HOMEMADE PASTA NOODLES:

4 cups all purpose flour or semolina flour
4 eggs
1 teaspoon oil
1/2 teaspoon salt
1/8 teaspoon white pepper (optional)
6 Tablespoons cold water

Put flour on a work surface and make a deep well in the center. Break eggs into the well. With a fork, beat eggs lightly and stir in oil, 2 tablespoons of the water.

Using a circular motion, begin to draw flour from sides of well. Add 1 more tablespoon of water and continue mixing until flour is moistened. Add more water, 1 tablespoon at a time, if necessary. When dough is stiff, use hands to finish mixing.

On a clean and lightly floured surface, knead dough for 10 minutes until dough is no longer sticky or until smooth and elastic. Sprinkle dough with flour. Cover and let dough rest for 20 minutes.

Roll out 1/4 of the dough at a time to desired
thinness. Keep unrolled portion covered. When dough is all rolled, roll lengthwise this time end to end and cut into thin strips. Unwind strips and hang pasta on drying rack.

Cook in boiling water for about 10 minutes or until tender.

Note: Its so much easier with a PASTA MACHINE ! It rolls pasta out into sheets, and cuts pasta sheets into desired spaghetti or fettuccine widths.

Answer 2

this may well be an extremely speedy and ordinary recipe. factors: 2 tablespoon olive oil a million garlic clove, overwhelmed a million/2 crimson chilli, seeds bumped off, finely sliced a million super vine tomato, chopped 6 tablespoon dry white wine 55g mussels of their shells, beards bumped off (discard any open mussels which dont close whilst tapped firmly) 55g prawns, shells bumped off, de veined, chopped Salt and freshly floor pepper 150g dried black linguine technique: a million. warmth the oil in a pan and fry the garlic, chilli and tomato for one minute. upload the wine and prepare dinner till the sauce has decreased by potential of 0.5. 2. upload the mussels and prawns and simmer gently interior the sauce for 3-5 minutes till the prawns are crimson and the mussel shells open. Discard any mussels with shells that have not opened. Season with salt and freshly floor black pepper. 3. prepare dinner the pasta in accordance to the educational on the packet. whilst it is cooked, drain. 4. Stir the sauce into the cooked pasta, pile on a plate and serve. ? CupCake ?

Answer 3

ingredient's for pasta. 4 cups of all-purpoe flour. 1 teaspoon salt,4 eggs,1tablespoon extra virgin olive oil.sift flour and salt, make a well in centre add eggs and oil in it. work eggs and oil into flour with your finger untill firm dough is formerd. knead dough untill smooth and elastic.cover dough for 30 min with a cotton cloth . cut in-to tortelini squares. enjoy.

Answer 4

Here's a couple pasta dough recipes I think that will help you out a lil :)

Ravioli Pasta Dough

2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs, plus 1 for egg wash
2 tablespoons extra-virgin olive oil
Cornmeal, for dusting
To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
*Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.

Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.

Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.

Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.

Tortellini

1/2 cup ricotta cheese
1/4 cup grated Parmesan
2 tablespoons chopped spinach
1 egg
1/4 teaspoon fresh ground black pepper
1 pinch freshly grated nutmeg
Fresh pasta, recipe follows
1 egg mixed with 1/2 teaspoon water

In a bowl combine all ingredients, except for the pasta and egg wash.
Using the fresh pasta recipe, roll out your dough either by hand or by machine. Cut into 3 or 4- inch rounds with a round cookie cutter. Place 1/4 teaspoon into the center of each round. Brush egg wash (on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.

In half a gallon of rapidly boiling salted water add the tortellini in batches. Cook for 3 to 5 minutes, or until they float to the surface. Remove to a strainer to drain.

Fresh Pasta:
3 cups all-purpose flour
2 large eggs
3 tablespoons water
1 teaspoon olive oil
1/2 teaspoon salt
By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.

By Food Processor:
In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine.


BASIC PASTA DOUGH
2 lbs. flour
4 eggs
1/2 tsp. salt
1 c. warm water
Make a well with 3/4 of the flour; add salt and eggs to the well and mix together slowly, adding water as necessary. Knead about 10 minutes; cover and let dough rest for 10 minutes, then knead again until very smooth. This dough is now ready to use: Ravioli, lasagna, fettuccine, cannelloni, etc.

Answer 5

AllRecipes has tons of recipes from users that people can rate.

Answer 6

if you followed the recipe exactly they should be ok..it sounds to me that they were cooked to long..........fresh pasta doesnt need to cook as long as dried pasta... not very long to get aldente....

Answer 7

no