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Learn how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen with Making Artisan Pasta. Calling for just the simplest ingredients and a handful of unique kitchen tools, making pasta at home has never been easier, more fun, or more delicious.
Inside, you’ll find:
- Recipes for pasta doughs made completely from scratch, with such delicious ingredients as buckwheat and whole wheat flour, roasted red pepper, asparagus, and even squid ink and chocolate
- Fully illustrated step-by-step instructions for rolling, shaping, and stuffing dough for gnocchi, lasagna, cannelloni, pappardelle, tagliatelle, ravioli, and dozens of other styles of pasta
- Detailed instructions on how to make the ultimate in pasta: hand-stretched dough
- Chinese pot stickers, Polish pierogi, Turkish manti, and other delectable pastas from beyond its traditional Italian borders
- Artisan tips to help anyone, from novice to experienced, make unforgettable pasta
Through author and chef Aliza Green’s pasta expertise and encyclopedic knowledge of all things culinary, plus hundreds of gorgeous photos by acclaimed food photographer Steve Legato, you’ll never look at the supermarket pasta aisle the same way again.
Making Artisan Pasta is on Cooking Light‘s Top 100 Cookbooks of the Last 25 Years list for Best Technique and Equipment.
From the Publisher
Basic Egg Pasta Dough Using A Food Processor
Yield: about 11⁄4 pounds (565 g), serves 6 to 8
When using a food processor to make dough, the easiest way is to start with the dry ingredients (the flour) and start adding the liquid (eggs and water) until the dough absorbs enough liquid to form a mass. Stay by the machine while it is processing as you do not want to burn out the motor by letting the fully formed dough mass continue to beat.
1 Place the flour in the bowl of a food processor. In a small bowl or measuring cup, lightly beat together the eggs and water.
2 Start adding the liquid to the flour through the pouring spout with the machine running. The dough will start to form small moist clumps (A).
3⁄4 pound (350 g) Pasta Flour Mix (page 24), unbleached all-purpose flour, Italian 00 flour, or Korean flour
3 large eggs, at room temperature
1 egg yolk
2 to 3 tablespoons (30 to 45 ml) tepid water
3 Continue adding liquid and processing until the mixture comes together to form a rough mass (B). Stop the machine at this point because you might burn out the motor if you continue.
4 Remove the dough from the processor and transfer to a work surface, preferably wood (C).
5 Dust the board lightly with flour and knead the dough until it is cohesive and moderately smooth, about 5 minutes (D). Running the dough through the pasta sheeter will develop the gluten further, making it smooth and elastic.
6 Cover the dough with a bowl, a damp towel, or plastic wrap and allow it to rest at room temperature for 30 minutes to relax the dough before proceeding with rolling (E).