pasta recepies?

Question

hi there my hubbie brought me a pasta maker for xmas it in the cupboard and the hints on using this gadget are starting to appear, could anyone give me some tips please

Answer 1

100g sifted flour
1 whole egg
3-4 tspoons of saffron water,
mix, and knead to a smooth velvety texture, refridgerate for 30 mins before using ( this allows the gluten strands in the flour to relax back and there-fore making it easier to manipulate)

Answer 2

Fresh Pasta Dough

2 1/2 cups flour
1 teaspoon salt
4 large egg yolks
3 tablespoons extra-virgin olive oil
1/2 cup water

Blend all ingredients in a food processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand at room temperature 1 hour.

Pasta dough, though best used immediately, can be made (but not rolled out) 1 day ahead and chilled, wrapped in plastic wrap.

Answer 3

Fresh pasta is often made with eggs instead of water; it can increasingly be found in many supermarkets and is always available in Italian markets. Because it's highly perishable, it must be refrigerated airtight and can be stored in this manner for about 4 days. It can also be frozen for up to a month. Fresh pastas cook in a fraction of the time necessary for dried pastas. When it comes to saucing pasta, a general rule is to use light sauces for delicate pastas like capelli d'angelo and chunky, heavy sauces for sturdy pastas such as fusilli.

Answer 4

the in laws bought me one for Xmas, only ever used it twice. Spag bol is the only thing i can make. it takes to long too make the pasta, and messy to boot. You need about 500g of plain flour (or 00 flour, you can buy this in tesco), 5 large eggs and semolina flour for dusting. make well in flour and add eggs, with fork break up eggs and combine with flour, when a semi soft dough begins to form, use hand. when dough is smooth, silky and elastic, wrap in clingfilm and place in fridge for 60 mins. break off a 1/4inch thick ball and feed into pasta maker, repeat 3 time changing size setting. GOOD LUCK.

Answer 5

Jamie Oliver's first book The Naked Chef is a good place to start.
He has covered the making of fresh pasta really interesting. He has included recipes there too and even step-by-step know how including pictures to guide you.
I suggest you go to your library and borrow the book.
Alternatively, you can purchase it if they are still available.
Failing that, you could e-mail me and I will try and send you the file.

Answer 6

is this a trick question lol? there are dozen's of different recipies for pasta and even more for the possible sauces you could use. I found that one of the best books for recipies involving pasta was a cheap book called pasta made simple from waterstones it only cost's about £2.50

Answer 7

make carbonara, onion, pasta, bacon, cream, pepper,{ any colour you like }ham, mmmmmmmm, lovely