How do you make passata?!
How do you make passata?
Answers:
A large wooden board or laminated plastic surface works best for rolling out pasta dough. Cold surfaces, such as metal or marble, do not work as well because the dough has a tendency to stick.
2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1/4 cup water
1 tablespoon olive or vegetable oil
1. Mix flour and salt in medium bowl. Make a well in center of flour mixture. Add eggs, water and oil to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, gradually add flour when kneading.)
2. Gather dough into a ball. Knead on lightly floured surface 5 to 10 minutes or until smooth and elastic. Cover with plastic wrap or aluminum foil. Let stand 15 minutes.
3. Divide dough into 4 equal parts. Roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick, on lightly floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 2-inch strips for lasagna, 1/4-inch strips for fettuccine or 1/8-inch strips for linguine. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)
4. Heat 4 quarts water (salted if desired) to boiling in 6- to 8-quart saucepan; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta. Cut crosswise into 2-inch strips for lasagna, 1/4-inch strips for fettuccine or 1/8-inch strips for linguine. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels.
*If using self-rising flour, omit salt.
NUTRITION FACTS: 1 Serving (about 3/4 cup):; Calories 140 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 55mg; Sodium 160mg; Carbohydrate 24g (Dietary Fiber 1g); Protein 5g % DAILY VALUE:; Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 8% DIET EXCHANGES:; 1 1/2 Starch; 1/2 Fat
Herb Pasta: Add 1 tablespoon chopped fresh or 1 teaspoon dried herb leaves, crumbled, to the flour mixture before adding eggs.
Lemon Pasta: Add 2 to 3 teaspoons finely shredded lemon peel to the flour mixture before adding eggs.
Poppy or Sesame Seed Pasta: Add 1 tablespoon poppy or sesame seed to the flour mixture before adding eggs.
Whoops! I thought you meant pasta ...
Passata
Ingredients:
2 or 3 oz of pancetta, chopped
1 carrot, chopped fine
1 onion, chopped fine
1 celery stalk, chopped fine
1.5 lb of boneless pork shoulder
2 Tbsp olive oil
1 cup very dry red wine
1 cup tomato sauce
1 can tomato paste
Instructions:
Blend the pancetta, carrot, onion, and celery in a food processor and mill until fully chopped.
Place the boneless pork shoulder into a pan with the olive oil, and add the mix of chopped ingredients. Add a cup of very dry red wine and a cup of tomato sauce, and cook until pork is tender and liquid reduced, about 1-1/2 hours. Remove the pork and use for anything you like.
Add 2 or 3 tablespoons of tomato paste at a time and cook until drying. Add more, and do this over and over until the entire can is incorporated.
The resulting passata will be brownish, shiny, and very concentrated, and can be used for many different dishes. It should be refrigerated in a glass container, and will keep for several weeks.
Source(s):
Love Italian Cooking
you goa to tesco it coma in a baga they buy it from italia
its just pureéd tomatos isnt it?
with 4 wheelsa, 4 doorsa, a boota, an eginna, and a bonnetta
Passata
Ingredients:
2 or 3 oz of pancetta, chopped
1 carrot, chopped fine
1 onion, chopped fine
1 celery stalk, chopped fine
1.5 lb of boneless pork shoulder
2 Tbsp olive oil
1 cup very dry red wine
1 cup tomato sauce
1 can tomato paste
Instructions:
Blend the pancetta, carrot, onion, and celery in a food processor and mill until fully chopped.
Place the boneless pork shoulder into a pan with the olive oil, and add the mix of chopped ingredients. Add a cup of very dry red wine and a cup of tomato sauce, and cook until pork is tender and liquid reduced, about 1-1/2 hours. Remove the pork and use for anything you like.
Add 2 or 3 tablespoons of tomato paste at a time and cook until drying. Add more, and do this over and over until the entire can is incorporated.
The resulting passata will be brownish, shiny, and very concentrated, and can be used for many different dishes. It should be refrigerated in a glass container, and will keep for several weeks.
Don't know if this is what you want, but here goes.
Put olive oil in large pan (I use a wok cos its big!), Fry some peeled and chopped garlic, the smell is great, add a couple of tins of chopped toms or about 2 pounds of chopped fresh ones (better), let that simmer away, pop a large squirt of tomato puree and plenty of fresh basil and salt and pepper. I let mine chug away for about 15 to 20 mins slowly. Then the best bit eat with freshly cooked pasta. yum (I'm Italian in case you can't guess!) Enjoy hope this helps you a little x
Tomatoes. Get some good quality plum tomatoes, put them in boiled water to loosen the skins. Take off the skin, cut in half, remove the seeds, then place in a blender. I think!
In Italy for passata we mean a home made tomato sauce, no doubt it's better than the one u can buy.
for the first time it's better that u try with small quantity.
3 kg of fresh red tomatoes seems to be a lot but at the end u'll have 1 kg of pasta.
wash tomatoes and cook them in a big pot with a sliced onion and a little salt. when the tomatoes peel brokens drain them in a dish cloth over a basin for a night. Then pass all in a sieve (i don't know how to tralslate passaverdura) in order to take off the peel and fill with the resulted purea little glass can . put them into a big pan with water and make them boil for an hour . in this way u can keep it for 1 year