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Fresh Pasta Recipes?

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I am a pasta making novice, and i have tried Alton Brown's Recipe, although i have read some negative reviews about it. I have also read that Marcella Hazan's recipe is exceptional. Any and all insight is greatly appreciated.

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  1. I have no idea what the proportions are for either one of those--would you mind sharing that info? Also, are you making by hand or in a food processor, rolling by hand or with a pasta machine?

    1 Reply
    1. re: escondido123

      Marcella- 1 cup unbleached flour, 2 eggs
      Alton- 10 ounces AP flour, 2 eggs, 3 Tbs water, 1 t olive oil, 1/2 t kosher salt
      I use a food processor and an Atlas pasta machine

    2. Fresh pasta recipe is very basic: there is the usual debate is salt or no salt, oil or no oil. Below is the proportion of ingredients for M. Hazan's recipe from her The Classic Italian Cookbook (for some reason, her proportion is different on a later book, Marcella's Italian Kitchen):
      2 eggs and 1 1/2 cup of unbleached all-purpose flour
      Make a well in the center of the flour; break the eggs into the well. Using a fork, mix until well combined. Knead a few minutes until the dough comes together. Roll out with a rolling pin or pasta machine to the desired thickness. Cut.
      The most important thing is getting the amount of flour right, depending on the brand and how it is measured. Start with a little less and add more to get a soft but not sticky dough. I also let it rest covered with a towel for about 10 minutes before rolling. After cutting, make sure to dust the pasta with flour so that it doesn't stick and clump together. The above proportion should make enough to serve four as a primi or two as a main course.

      2 Replies
      1. re: PBSF

        is it crucial to use 00 flour or is regular AP ok?

        1. re: dominic.turk

          I've always used unbleached all-purposed. If you are using a pasta machine with rollers, the next to the last thickness on the roller setting is about right for tagliatelle, fettuccine, pappardelle, etc. On my machine, I roll the pasta sheet twice on that setting to get the thickness that I like but that is just my preference. The thinnest setting on my machine makes pasta that is so thin that it is easy to overcook and impossible to toss with the sauce.

      2. Here's a class you can take in Cleveland: http://www.livetocookathome.com/2010/...

        1. I use a food processor too. Here's how I do it. First, I put about 1/2 a cup of semolina flour into the FP along with one egg, a little olive oil and a pinch of salt. I whir that until it turns into a slurry and then let that sit for a couple minutes. Then I add the second egg and a full cup of flour and process. At that point it could be wet, dry or just right depending on the size of the eggs and the humidity. If it's wet I add flour a heaping tablespoon at a time with the FP running until it forms a ball. Then I add another tablespoon or two until it starts to crumble and then comes back together forming a slightly dry ball. If it is dry, I dribble in water a bit at a time until it forms chunks. Process for another minute and it should form a ball. Take it out and form into a disk, flour lightly and wrap in plastic for a good half hour. From there use your #1 setting to knead it until silky and then proceed through numbers until it is the thickness you want. It takes practice to get used to the right feel for the dough so don't get frustrated.
          PS You can use all regular AP flour if you don't want to bother with the semolina which adds flavor, texture and color. Have fun!

          1. what is the best way for drying fresh pasta, is it freezable?

            3 Replies
            1. re: dominic.turk

              For truly drying pasta and not just keeping it in the refrigerator for a day or so, a long broomstick on two chairs is the cheapest; just drape cut pasta on the stick. A clothes drying rack works great if one happens to have one. It freezes ok. But the glory of fresh pasta is use it fresh. Drying or freezing is only if for some reason one cannot use it when it is freshly made. Drying one's own pasta is no better than buying dried egg pasta in a package (maybe except for the preservatives).

              1. re: dominic.turk

                We discussed this awhile ago and came to the conclusion for unfilled pasta it is best to make it the day you will use it because it becomes fragile once dry--though you can wait until it it no longer sticky and twist into a sort of bird's nest that can be boxed--no need to freeze once it is dry. Stuffed pasta--ravioii etc--is best if frozen before cooking IMHO.

                1. re: dominic.turk

                  Freeze filled pasta, dry and put away non-filled pasta.

                2. If you're using a food processor, you don't need a recipe at all! I usually figure on a cup of flour per person, assuming big eaters and you want leftovers. If not, cut back. I then mix in one egg per cup of flour and mix thoroughly. It'll still be pretty dry. Go ahead and turn it back on (I use the kneading attachment for ALL of this, by the way) then drizzle water in slowly until it comes together in a ball. Knead by hand a few minutes, adding flour if you need (but if you added the water slowly enough, you won't need to), then send it through the pasta machine.

                  5 Replies
                  1. re: katecm

                    It sounds like we do it much the same way but I use the chopping blade--I don't even know if I have a kneading attachment but since it works ok without it maybe I'll just let sleeping dogs lie. Best.

                    1. re: katecm

                      Question: When using the kneading attachment (is that same thing as the dough blade?), do you also use the dough setting on the food processory? Or process at normal speed using the kneading attachment?

                      1. re: edwardspk

                        My Cuisinart Food processor does not have a dough setting--just on or pulse. What kind do you have?

                        1. re: escondido123

                          Oh sorry, I shouldn't have said food processor, I should have said mixer. I use the dough hook. I place the flour in the bowl and make a well for the eggs. I let the dough hook very gradually grab flour and pull it into the eggs, mimicking the trick of doing it all by hand.

                      2. re: katecm

                        Thanks for the post, I wasn't sure what I was missing.

                      3. I've made a couple including Batalli (3.5 cups AP and 4 eggs) and Keller's (14 egg yolks, one whole egg, 2.25 cups of 00 flour, .25 tsp olive oil and .25 tsp water). I documented the Keller recipe here (www.whatweeattogether.blogspot.com). I don't think the I think the pasta dough made with AP is a little tougher, but not radically so. I tend to make Batalli's more often (but with 00 if I have it in the house).

                        1. If you've got a scale. 3:2 ratio of flour to egg works well. If not, I highly recommend using this method: http://www.beyondsalmon.com/2007/01/t... where you measure the eggs and add water if needed. I know it's tempting to use a simple recipe, but not all eggs are the same size. Before you have an idea of what pasta dough is supposed to feel like, you need a recipe that gets you to the right amount of liquid.