Delicate Homemade Pasta

INGREDIENTS & DIRECTIONS:

Sift together the flours and salt and pour out on a clean, dry board. Shape
into a mound, then make a well in the center with the “walls” of the
flour even all around. Crack the eggs into the well and add the oil.
Using a fork, mix the flour together with the egg mixture, keeping the
“well” intact by cupping one hand around the wall of flour while you
brush flour from the top of the wall into the well, incor-porating it into the
egg mixture. The mixture of eggs and flour will get very sticky; keep
incorporating flour with the fork while you con-tinue to confine the flour with
your other hand so it doesn’t scatter itself all over the working surface.
(You won’t be able to get all the flour incorporated, and some flakes of the
mixture won’t be absorbed, but don’t be concerned with this small
amount—you’ll have plenty of pasta.) When you have incorporated all the
flour you can into the egg mixture, sprinkle with the water. This may make the
mixture sticky. Sprinkle with a little more flour—just a little—so you can
handle the dough, and mix the dough vigorously with your hands. When the dough
is smooth and elastic, knead it for 5 minutes. Shape the dough into a ball,
wrap it in a damp towel, and let rest for 30 minutes to an hour.

Divide the dough into eight. Roll out as thin as possible—start at the
thickest setting your machine allows, and run each piece through many times,
each time setting the machine one notch thinner. The dough will shrink back a
little, so roll it thinner than you PRODIGY(R) interactive personal service
want it. Run through the cutters, or cut with a knife into the desired shapes, and place on waxed paper until ready to cook. If storing, allow to dry and wrap in plastic. Keep in a cool, dry place.
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Pasta, Homemade 11 Recipes Pt 2

INGREDIENTS:

1 see part 1

DIRECTIONS:

rest for 30 minutes before rolling and cutting. Cooking time: about 2
minutes.

RICH EGG PASTA Follow directions for All-purpose Pasta, but substitute 3
large eggs (or 2 large egg yolks and 1 large egg) for the 2 eggs. Cooking
time: 2 to 4 minutes.

SPINACH PASTA Cook 1/2 package (10 oz. size) frozen chopped spinach
according to package directions. Let cool, then squeeze out as much liquid
as possible. Mince the spinach finely; you should have 1/4 cup. Then follow
directions for All-purpose Pasta, but stir the minced spinach in with the
eggs and omit the water. Cooking time: 2 to 3 minutes.

CARROT OR TOMATO PASTA Follow directions for All-purpose Pasta, but stir in
with the eggs 3 tablespoons canned pureed carrots (baby food) or canned
tomato paste. Omit the water unless dough is crumbly—if it is crumbly,
add only a few drops of water at a time until dough holds together. Cooking
time: 2 to 3 minutes.

RED BELL PEPPER PASTA Place 2 pounds red bell peppers (about 4 large
peppers) in a 9-or 10-inch square baking pan. Bake, uncovered, in a 500o
oven, turning occasionally, until skins are blackened on all sides, 40 to
45 minutes. Cover pan and let peppers stand until cool. Pull off and
discard pepper skins along with stems and seeds. In a blender or food
processor, whirl peppers until smoothly pureed. Follow directions for
All-purpose Pasta, but omit 1 large egg and the water, using red pepper
puree instead. Rolled dough takes longer to dry, about 50 minutes total.
Cooking time: 1 to 12 minutes.

ANCHO CHILE PASTA Follow directions for Red Bell Pepper Pasta, but use 2
pounds fresh ancho (poblano) chiles (about 8 large chiles) instead of bell
peppers. Cooking time: 1 to 12 minutes.

JALAPENO CHILE PASTA Follow directions for Red Bell Pepper Pasta, but roast
6 or 7 fresh jalapeno chiles instead of bell peppers. (Or use 6 or 7 canned
jalapeno chiles and omit roasting step.) Use 2 large eggs and whirl with
chiles in a food processor or blender until smoothly pureed. Cooking time:
1 to
12 minutes.

DRIED CHILE PASTA Place 2 ounces dried California (Anaheim), New Mexico, or
ancho (poblano) chiles (about 6 chiles) in a single layer in a 9- by
13-inch baking pan. Bake uncovered, in a 500o oven just until chiles smell
toasted, about 2 minutes. Remove stems and seeds; discard. Rinse chiles and
put in a bowl; add 8 cups boiling water. Let stand for 1 hour; drain. In a
blender or food processor, whirl 2 large eggs with the soaked chiles until
smoothly pureed. Follow directions for All-purpose Pasta, using chile puree
in place of water and the 2 eggs. Rolled dough takes longer to dry, about
50 minutes total. Cooking time: 1 to 2 minutes.
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Pasta, Homemade 11 Recipes Pt 1

INGREDIENTS:

1 all-purpose pasta
2 c flour (about)
3 tb plus water
2 lg eggs

DIRECTIONS:

General information: The basic recipe makes an all-purpose pasta to cut and
shape as you like. For a variation, you can change the flour to make whole
wheat, triticale, or chewy semolina pasta; add extra egg yolks for an
extra-rich and tender product; or add pureed spinach, carrots, tomatoes,
bell peppers, or chiles for delightful variety in color and flavor.

Fresh pasta cooks very quickly, so be sure not to boil it for more than a
few minutes. Drying the strands slightly before cooking helps prevent them
from sticking together. Serve your homemade pasta with butter and cheese,
or dress with butter and cheese, or dress with different sauces.

Note: If recipe is increased, then all following measures must be increased
accordingly. For example if you triple the recipe, then 1 cup would then
become 3 cups.

All-purpose Pasta: To machine-mix and knead dough, put flour, water, and
eggs in food processor with metal blade. Whirl until dough forms a ball, at
least 30 seconds. If dough feels sticky when pinched, add 2 tablespoons
more flour; process until dough forms a ball again, at least 30 more
seconds. If dough is crumbly, add up to 3 tablespoons more water, a
teaspoon at a time, processing after each addition.

To hand-mix and knead dough, mound flour in a bowl or on a board; make a
well in center and add eggs. Beat eggs lightly with a fork; add 2
tablespoons water. Stir with a fork, drawing flour in from the sides and
adding more tablespoons of water, until dough is well mixed (it will be
stiff). Pat into a ball and knead on a lightly floured board until dough
feels smooth, about 10 minutes; add flour as required to prevent sticking,
using as little as possible. Divide dough into quarters for single recipe,
or eighths for double recipe, etc..Cover with plastic wrap and let rest for
at least 10 minutes. To roll with a pasta machine, set rollers to widest
opening. Flatten and lightly flour 1 portion of dough; feed dough into
rollers, then fold dough into thirds lengthwise. Roll repeatedly until
dough feels smooth and supple, 10 to 20 times. If dough gets sticky, brush
with flour; shake off excess. Run dough through half-closed rollers. Reduce
roller space to about 1/16 to 1/32 inch opening or narrowest setting
(depending on how thick you want pasta to be) and run dough through again;
if dough gets too long to handle easily, cut strip in half or into thirds.
Lay dry uncovered, until dough has the feel and flexibility of soft
leather, 5 to 10 minutes. If dried too long, pasta will be too brittle to
cut well.) Turn dough over 2 or 3 times as it dries. Feed sheets, 1 at a
time, through cutting blades of pasta machine.

If you plan to cook pasta within 2 hours, you can pile it in loose coils.
If you are making pasta ahead, lay cut strands out straight in single
layers on wax paper. Cover with wax paper; roll up, enclose in plastic
bags, and seal airtight. Refrigerate for up to 2 days or freeze for up to 2
months.

To roll and cut by hand, roll 1 portion of dough at a time on a lightly
floured board until as thin as possible, 1/16 to 1/32 inch thick. Use as
little flour as possible. Let dough dry as directed for machined-rolled
pasta. When dry, cut into 1/4-inch (or narrower) strips with a sharp knife
(use a ruler as a guide) or noodle cutter. To store, follow directions for
machine-rolled pasta. To cook pasta, in a 6 to 8-quart pan, bring 4 to 6
quarts water to a boil over high heat. Drop in 1 recipe All-purpose Pasta
(do not thaw, if frozen) and stir with a fork, Cook uncovered, until just
tender to bite, 1 to 3 minutes. Drain noodles well.

FRESH PASTA WITH BUTTER & CHEESE To 4 cups hot cooked All-purpose Pasta (or
any of the following variations), add 4 to 6 tablespoons melted butter or
margarine. Lift pasta with 2 forks to mix. Sprinkle with about 1 cup (5
oz.) freshly grated Parmesan cheese per recipe. Lift and mix again; serve
at once, letting diners season pasta to taste with salt and pepper. Offer
additional freshly grated Parmesan cheese, if desired. Instead of Parmesan
cheese, you may use 2 cups finely diced cream cheese, or 2 cups (8 oz.)
shredded smooth-melting cheese such as jack, fontina, or teleme. Sprinkle
with a little minced parsley, if desired.

WHOLE WHEAT OR TRITICLA PASTA Follow directions for All-purpose Pasta, but
substitute 1 3/4 cups whole wheat flour (not stone-ground) or triticle
flour and 1/4 cup toasted wheat germ for the All-purpose flour. Roll dough
slightly thicker than for All-purpose Pasta, no less than 1/16-inch or the
third from the narrowest opening on the pasta machine. Cooking time: 4 to 6
minutes.

SEMOLINA PASTA Follow directions for All-purpose Pasta, but substitute 2
cups semolina flour for the all-purpose flour (or use any combination of
semolina and all-purpose four to make 2 cups; the more all-purpose flour
used, the easier the dough will be to knead and roll). Also increase the
water to 3 to 8 tablespoons. After adding the first 3 tablespoons water,
dough may seem sticky; process or mix well before adding more water. Let
dough
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