July 29, 2009
This dish of homemade egg pasta spaghetti with roasted tomato sauce is one of my favorite dishes from one of my favorite cookbook authors, Giuliano Bugialli. The sauce is simple ...
Edited by: Frank Fariello
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Wikipedia
Pasta (Italian ''pasta'', from Latin ''pasta'' "dough, pastry cake", from Greek παστά (''pasta'') "barley porridge") is a generic term for foods made from an unleavened dough of flour and water, and sometimes a combination of egg and flour. Pastas include noodles in various lengths, widths and shapes, and varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are approximately 600 different shapes of pasta. Examples include spaghetti (thin rods), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Two other noodles, gnocchi and spätzle, are sometimes considered pasta. They are both traditional in parts of Italy. Pasta is categorized in two basic styles: ''dried'' and ''fresh''. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator. Pasta is generally cooked by boiling. __TOC__
Tags: Pasta
Yield: 1 servings
[edit] Preparation
Step 1 |
Sift flour into a mound on a warm (room-temperature) surface. |
Step 2 |
Make a fist-size crater in the mound. Crack the eggs into this crater. |
Step 3 |
Using a fork, beat the eggs until the yokes are broken and mixed. Continue beating, gradually adding flour from the sides of the crater until the mixture is not runny. |
Step 4 |
Begin mixing the entire with your bare hands, until the eggs are completely mixed in with the flour. If the ball is still sticky, add a small amount of flour. |
Step 5 |
Wrap the ball tightly in plastic wrap and clean up your work area. |
Step 6 |
Unwrap the ball and knead the dough: Push down, away from you with the heel of your hands. Grasp the point of dough furthest from your body and fold down towards you. Rotate the dough 90 degrees and repeat. Continue kneading until the dough is smooth (about 10-15 minutes). |
Step 7 |
Wrap the dough tightly and set aside for 20 minutes. |
Step 8 |
At this point, the dough is finished. You may either run it through a pasta press, or use a rolling pin to flatten and knife to cut the pasta. |
[edit] About Pasta
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