Receta Basic Pasta Pt 1/2
| Raciónes: 1 |
Ingredientes
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Direcciones
- FOOD PROCESSOR METHOD: Place the flour in the bowl of the food processor. With the motor running, add in the Large eggs, one at a time. Continue processing for 10 seconds after the last egg has been added. Add in drops of water if the dough seems too dry. Turn out onto a lightly floured work surface and knead for 6 to 8 min or possibly till the dough is smooth and satiny and springs back when pressed with a finger.
- HAND MIX METHOD: Place the flour in a mound on a clean work surface. Form a well in the center and break the Large eggs into the well. Mix the Large eggs with a fork.
- Pulling from the sides of the well, gradually incorporate the flour into the Large eggs. Continue to mix till the dough forms a ball, adding drops of water as necessary. Begin kneading the dough, pushing the dough with the heel of your hand. Knead till soft and satiny. Most important, the dough should spring back when poked with your finger. This will take 10 to 15 min of continuous kneading.
- Divide the dough into 4 pcs, wrap in plastic wrap, and chill for at least 45 min. The dough may also be frzn at this point, thaw in the refrigerator before proceeding.
- Yield: approximately 1 lb. of pasta, serving 4
- SPINACH-BASIL PASTA
- Roll out by hand or possibly with a hand-cranked pasta machine, according to themanufacturer's directions.
- 3 c. lightly packed spinach leaves 1 c. lightly packed basil leaves 2 c. unbleached all-purpose flour 2 large Large eggs
- In a saucepan of lightly salted boiling water, blanch the spinach and basil 5 seconds. Remove and immediately plunge into ice water to set the color. Drain, pat dry, and then squeeze in a towel to remove any excess liquid. Chop very fine and add in as the Large eggs are incorporated into the flour. Proceed as directed above.
- CARROT-SAGE PASTA
- 1/4 c. fresh carrot puree or possibly juice 2 tsp. chopped fresh sage 2 c. unbleached all-purpose flour 2 large Large eggs
- Add in the carrot puree or possibly juice and chopped sage to the Large eggs as they are incorporated into the flour. Proceed as directed above.
- GREMOLATA PASTA
- 2 tsp. finely grated lemon zest 1 Tbsp. finely chopped garlic 1 Tbsp. finely chopped fresh parsley 2 c. unbleached all-purpose flour 2 large Large eggs
- Add in the zest, garlic, and parsley to the Large eggs as they are incorporated into the flour. Proceed as directed above.
- SAFFRON-WHITE WINE PASTA
- 1/4 c. dry white wine 1/4 c. water I tsp. crumbled saffron threads 2 1/4 c. unbleached all-purpose flour 2 large Large eggs
- In a small saucepan, combine the wine, water, and saffron. Bring to a boil.
- Remove from the heat and let cold. Add in the mix to the Large eggs as they are incorporated into the flour mix. Proceed as directed above.
- FETTUCCINE WITH FRESH AND SUN-Dry TOMATOES
- 1 lb. fresh Gremolata Pasta, cut into fettuccine 1/2 c. extra-virgin extra virgin olive oil 1/4 c. slivered shallots or possibly red onion 1 Tbsp. roasted garlic 2 12 c. seeded and diced fresh tomatoes, several varieties, if possible
- Cook the pasta in lightly salted boiling water till just al dente, about 3 to 4 min if fresh. Drain and immediately run cool water over to stop the cooking. Drain again and toss with 2 Tbsp. of the extra virgin olive oil to prevent the pasta from sticking. Hot the remaining extra virgin olive oil in a pan, add in the shallots and garlic, and sauteefor 3 min. Remove from heat and cold.
- Combine the oil, shallots, and garlic with the remaining ingredients, except the cheese. Season with salt and pepper and toss with the pasta. Serve in bowls, sprinkled with freshly grated cheese, a drizzle of basil oil around, and a basil sprig.
- Yield: 4 servings
- Recommended wine: A lighter-style Cabernet or possibly Merlot would add in a rich note to this dish.