I decided to make my own pasta primavera. I couldn't find a recipe I liked so I mixed a few ones to create my own. It turned out very yummy! I mean how can you beat pasta and cream?! The only down side was the pasta turned out a little soft. Im not used to cooking fresh pasta and I think I let it go a minute or two longer than I should have. If you don't want to make your own pasta, or don't have time, the primavera recipe is super quick and easy to use with store bought pasta.
Let me say these pasta attachments are AMAZING. Pasta dough is so tough to roll out by hand, and very hard to get it thin enough. The roller attachment does ALL the work for you! I would have taken pictures of me using it, but I would have needed a third arm. Here is a picture of my Fettuccine strands waiting to be cooked:
I was worried because some of the strands weren't completely cut, but as soon as I put them in the water to cook, a pasta fork made them separate perfectly. So here is my pasta dough recipe, followed by the primavera recipe:
Fresh Pasta (makes .75 lb)
Ingredients:
1 cup semolina flour
1 cup all-purpose flour (I prefer bread flour for higher gluten)
1 large eggs , well beaten
1/2 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/2 cup cold water
Directions:
Combine the semolina flour, all purpose flour, and salt in a large bowl. Using a fork, mix these ingredients together, then using a sifter, sift into another bowl. Set aside.
In a separate bowl, combine the eggs & beat well with a fork. Add extra-virgin olive oil to the eggs and mix with a fork. Add the cold water to the egg & olive oil mixture, and mix with a fork.
Pour the liquid ingredients into your mixer bowl and attach the flat beater. Add half of the sifted flour mixture, turn to speed 2 and mix 20 seconds. Add the rest of the sifted flour mixture and mix an additional 20 seconds.
Exchange flat beater for the dough hook. Turn to speed 2 and knead for 2 to 3 minutes, until a dough ball is formed.
Remove dough from bowl and hand-knead for 2 to 3 minutes. NOTE: Good pasta dough should be elastic and pliable, but FIRM (not soft like bread dough). It should not stick to your fingers or fall apart. To test for the correct consistency, pinch a small amount of dough together after kneading for 2 to 3 minutes -- if the dough stays together without sticking to your fingers or falling apart, it should work well. If too soft, add more flour by dusting the top of the dough and knead some more, continuing to dust the dough with flour until achieving the right consistency. If too dry, wet your hands and knead some more, continuing to wet your hands a little at a time & knead until the right consistency.
Wrap dough in plastic wrap and put in the refrigerator for a minimum of 1 hour (this step is important).
Remove dough from refrigerator and let it rest for 15 minutes. Using your hands, roll dough into a log, about 6 inches long. Cut log into 4 slices, then flatten each piece slightly. Spread slices out so they aren't touching and cover with plastic wrap.
Using the widest setting (1 on the Kitchenaid), turn mixer to speed 2 and taking one piece of the flattened dough, feed through rollers. Fold dough in half & roll again. Repeat 3 more times, lightly dusting the sheet of pasta in between each rolling if it feels the slightest bit sticky.
Move adjustment knob to setting 2 and feed the dough sheet through the rollers once.
Move adjustment knob to setting 3 and feed the dough sheet through the rollers once.
Continue to increase roller setting until desired dough thickness is reached: 3 for Thick "kluski" type egg noodles; 4 for standard egg noodles; 4 or 5 for lasagna noodles, fettuccine, spaghetti, and ravioli; 6 or 7 for tortellini, thin fettuccine, and linguine fini; 7 or 8 for VERY thin "angel-hair" type pasta/capellini or VERY fine linguine.
Separate sheets once desired thickness is achieved with a thin towel or piece of plastic wrap dusted with flour, so the dough doesn't dry out too much.
To cut the noodles, exchange the Pasta Roller Sheet attachment for the cutter attachment of choice, either the fettucine cutter for wider noodles or the spaghetti cutter for spaghetti or linguine. Run each sheet through the cutter. NOTE: Each sheet can be cut in half or thirds before putting through the cutter to prevent "too long" of strips. I prefer to use the longer sheets, rather than cutting them in half or thirds, as this reduces the time it takes to cut each sheet & hang to dry.
After cutting each sheet, hang to dry on a pasta rack. Dry for a minimum of 10 minutes. If you don't have a pasta rack, plastic hangers work great! IMPORTANT: Flour the pasta rack or the plastic hangers before placing pasta on them. ALSO, separate the strips of pasta as best you can, so they aren't touching. This way they won't dry sticking together. If you want to dry the pasta for later use, dry for several hours and then store in airtight plastic bags (i.e. Ziploc Freezer or Storage Bags).
When ready to cook, boil your water and add salt. For the 1.5 pounds of pasta, I use 2 teaspoons of salt. Oil in the water is not necessary.
Fresh pasta will cook faster than commercially bought pasta -- about 4 to 5 minutes in vigorously boiling water for el dente.
Pasta Primavera (serves 2-3)
Ingredients:
.75 lb. pasta (fettuccine or gemelli)
2 carrots, chopped
1 zucchini, chopped
1/2 red bell pepper, chopped
1 cup cherry tomatoes, halved
1 garlic clove, minced
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Pepper
Directions:
Cook pasta according to directions.
Warm some olive oil in a large skillet. Sauté carrots, zucchini, and bell pepper until almost tender. (you still want them to have some tooth) Add tomatoes and garlic, cook for 1 minute. Stir in cream, cheese, and pepper to taste. Toss warm pasta in skillet to finish, serve immediately.
Thanks again Mom & Dad. I loved my gift! I'll have to make you pasta next time you visit :)
~Hannah
No comments:
Post a Comment