HELP!! I need the recipe for!!?!
HELP!! I need the recipe for!!?
Homemade noodles...i need to make at least enough noodles for 5 people so if any of you know a good recipe for fettuicine noodles that would be fantastic thanks so much....
Answers:
I found this one and it is really good.
This simple dough can be used for every one of our recipes that calls for fresh pasta. Although quick to prepare, to save more time you can make the dough ahead and freeze. To substitute fresh pasta in a recipe that specifies dried, use 8 ounces fresh for every 4 ounces of dried pasta.
RECIPE INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon salt
2 beaten eggs
1/3 cup water
1 teaspoon oil">olive oil or cooking oil
1/3 cup all-purpose flour
RECIPE METHOD
In a large mixing bowl stir together the 2 cups flour and the salt. Make a well in the center of the mixture.
In a small mixing bowl stir together the eggs, water, and olive oil or cooking oil. Add to the flour mixture and mix well.
Sprinkle kneading surface with the 1/3 cup flour. (Spinach, whole-wheat, and tomato variations may not require the addition of any or all of this flour.) Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total). Cover and let rest for 10 minutes.
Divide dough into fourths. On a lightly floured surface, roll each fourth into a 12-inch square about 1/16 inch thick. Let stand about 20 minutes, or till slightly dry. Or, if using a pasta machine, pass each fourth of dough through machine, according to manufacturer’s directions, till 1/16 inch thick. Shape or stuff as desired, or as directed in recipe.
To dry ribbons, hang pasta from a pasta-drying rack or clothes hanger, or toss with flour, shape into loose bundles, and place on a floured baking sheet. Let dry overnight or till completely dry. Place in an airtight container and refrigerate up to 3 days. Or, dry the pasta at least 1 hour. Seal it in a freezer bag or container. Freeze for up to 8 months.
VARIATIONS:
For Herb Pasta, prepare pasta as directed, except add 1 teaspoon dried basil, marjoram, or sage, crushed, to flour mixture.
For Spinach Pasta, prepare pasta as directed, except decrease the water to 3 tablespoons and add 2 1/2-oz (75 g) very finely chopped cooked spinach, well drained, to the egg mixture.
For Whole-Wheat Pasta, prepare pasta as directed, except substitute whole-wheat flour for the all-purpose flour.
For Tomato Pasta, prepare pasta as directed, except substitute tomato paste for the water.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
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Nutrition Facts
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Makes 4 portions pasta (1 pound total)
Facts per Serving
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Calories: 313 Fat: 4g Carbohydrates: 56g
Cholesterol: 106mg Sodium: 324mg Protein: 11g
Fiber: 2g % Cal. from Fat: 12% % Cal. from Carbs: 72%