Had a bunch of leftover egg yolks and 00 flour. Made fettuccini and served it with a ground turkey, mushroom tomato sauce I had in my freezer. Not pictured, topped with parmesan cheese.
by thatoneovader
2 Comments
thatoneovader
Bot asks for recipe, I shall provide recipe. This is America’s Test Kitchen’s “Fresh Pasta Without a Machine” recipe. I used a Mercator Atlas pasta roller instead of rolling by hand.
– 283 grams 00 flour or all-purpose – 2 large eggs, 6 large egg yolks – 2 tablespoons olive oil
1. Process flour, eggs and yolks, and oil in food processor until mixture forms cohesive dough that feels soft and is barely tacky to touch, about 45 seconds. (If dough sticks to fingers, add up to ¼ cup flour, 1 tablespoon at a time, until barely tacky. If dough doesn’t become cohesive, add up to 1 tablespoon water, 1 teaspoon at a time, until it just comes together; process 30 seconds longer.)
2. Transfer dough to clean surface and knead by hand to form smooth, uniform ball, 1 to 2 minutes. Shape dough into 6-inch-long cylinder. Wrap with plastic wrap and set aside at room temperature to rest for at least 1 hour or up to 4 hours.
3. Cut cylinder crosswise into 6 equal pieces. Working with 1 piece of dough (rewrap remaining dough), dust both sides with flour, place cut side down on clean counter, and press into 3-inch square. Using heavy rolling pin, roll into 6-inch square. Dust both sides of dough lightly with flour.
4. I used my Marcato Atlas 150 pasta roller. But you can roll this out with a rolling pin and cut it into shapes.
2 Comments
Bot asks for recipe, I shall provide recipe. This is America’s Test Kitchen’s “Fresh Pasta Without a Machine” recipe. I used a Mercator Atlas pasta roller instead of rolling by hand.
– 283 grams 00 flour or all-purpose
– 2 large eggs, 6 large egg yolks
– 2 tablespoons olive oil
1. Process flour, eggs and yolks, and oil in food processor until mixture forms cohesive dough that feels soft and is barely tacky to touch, about 45 seconds. (If dough sticks to fingers, add up to ¼ cup flour, 1 tablespoon at a time, until barely tacky. If dough doesn’t become cohesive, add up to 1 tablespoon water, 1 teaspoon at a time, until it just comes together; process 30 seconds longer.)
2. Transfer dough to clean surface and knead by hand to form smooth, uniform ball, 1 to 2 minutes. Shape dough into 6-inch-long cylinder. Wrap with plastic wrap and set aside at room temperature to rest for at least 1 hour or up to 4 hours.
3. Cut cylinder crosswise into 6 equal pieces. Working with 1 piece of dough (rewrap remaining dough), dust both sides with flour, place cut side down on clean counter, and press into 3-inch square. Using heavy rolling pin, roll into 6-inch square. Dust both sides of dough lightly with flour.
4. I used my Marcato Atlas 150 pasta roller. But you can roll this out with a rolling pin and cut it into shapes.
Looks great!! Good job