Fresh Homemade Pasta Is The Best Recipe by cookpad.japan
Cooking Instructions 1 Add the dry ingredients together in a food processor and pulse twice to mix. Set the food processor to make bread. 2 Add the eggs and olive oil to Step 1 and mix until evenly blended. 3 It's okay if it's still a bit floury. Add everything into a plastic bag. 4 It will look a bit like udon noodles but, place a towel over the bag and step on the dough. Once it has spread out a bit, fold the dough into thirds, and step on it again. 5 Repeat about 5 to 6 times and it will be mixed well. Now let the dough rest for 1 hour. If it's summer, I think it's better to put it in the fridge. 6 Use the pasta machine to roll out the dough. First, divide the dough into thirds. 7 Roll out the dough at the thickest setting. By the way, 7 mm is the thickest setting with my pasta machine. 8 Take what you just made and fold it into thirds and roll it out to 7 mm. By doing this, the dough will be smoother. 9 After Step 8, roll it out to 6 mm and then 5 mm. 10 This time I'm making pasta that's 1.5 mm so I rolled it 5 mm thick. (You can also make it as thin as 4 mm if you would like.) If you're going to make 6 mm fettuccine, flatten it to 2-3 mm. 11 Next, cut the pasta. This will take a bit of time and I recommend letting the dough dry a bit since it's easier to cut that way. Cover both sides with corn starch or katakuriko. 12 Once it's done cutting, dust with corn starch or katakuriko. Let it dry out a bit more. 13 Bring some water to a boil with a generous amount of salt, and boil the noodles. Once they float to the top, they're ready. Top with some sauce and dig in. This time I used the pasta for pasta con le melanzane - eggplant and tomato pasta. 14 Here I used it in a green pea and homemade bacon pasta, which is so spring-like! 1 Add the dry ingredients together in a food processor and pulse twice to mix. Set the food processor to make bread. 1 Add the dry ingredients together in a food processor and pulse twice to mix. Set the food processor to make bread. 2 Add the eggs and olive oil to Step 1 and mix until evenly blended. 2 Add the eggs and olive oil to Step 1 and mix until evenly blended. 3 It's okay if it's still a bit floury. Add everything into a plastic bag. 3 It's okay if it's still a bit floury. Add everything into a plastic bag. 4 It will look a bit like udon noodles but, place a towel over the bag and step on the dough. Once it has spread out a bit, fold the dough into thirds, and step on it again. 4 It will look a bit like udon noodles but, place a towel over the bag and step on the dough. Once it has spread out a bit, fold the dough into thirds, and step on it again. 5 Repeat about 5 to 6 times and it will be mixed well. Now let the dough rest for 1 hour. If it's summer, I think it's better to put it in the fridge. 5 Repeat about 5 to 6 times and it will be mixed well. Now let the dough rest for 1 hour. If it's summer, I think it's better to put it in the fridge. 6 Use the pasta machine to roll out the dough. First, divide the dough into thirds. 6 Use the pasta machine to roll out the dough. First, divide the dough into thirds. 7 Roll out the dough at the thickest setting. By the way, 7 mm is the thickest setting with my pasta machine. 7 Roll out the dough at the thickest setting. By the way, 7 mm is the thickest setting with my pasta machine. 8 Take what you just made and fold it into thirds and roll it out to 7 mm. By doing this, the dough will be smoother. 8 Take what you just made and fold it into thirds and roll it out to 7 mm. By doing this, the dough will be smoother. 9 After Step 8, roll it out to 6 mm and then 5 mm. 9 After Step 8, roll it out to 6 mm and then 5 mm. 10 This time I'm making pasta that's 1.5 mm so I rolled it 5 mm thick. (You can also make it as thin as 4 mm if you would like.) If you're going to make 6 mm fettuccine, flatten it to 2-3 mm. 10 This time I'm making pasta that's 1.5 mm so I rolled it 5 mm thick. (You can also make it as thin as 4 mm if you would like.) If you're going to make 6 mm fettuccine, flatten it to 2-3 mm. 11 Next, cut the pasta. This will take a bit of time and I recommend letting the dough dry a bit since it's easier to cut that way. Cover both sides with corn starch or katakuriko. 11 Next, cut the pasta. This will take a bit of time and I recommend letting the dough dry a bit since it's easier to cut that way. Cover both sides with corn starch or katakuriko. 12 Once it's done cutting, dust with corn starch or katakuriko. Let it dry out a bit more. 12 Once it's done cutting, dust with corn starch or katakuriko. Let it dry out a bit more. 13 Bring some water to a boil with a generous amount of salt, and boil the noodles. Once they float to the top, they're ready. Top with some sauce and dig in. This time I used the pasta for pasta con le melanzane - eggplant and tomato pasta. 13 Bring some water to a boil with a generous amount of salt, and boil the noodles. Once they float to the top, they're ready. Top with some sauce and dig in. This time I used the pasta for pasta con le melanzane - eggplant and tomato pasta. 14 Here I used it in a green pea and homemade bacon pasta, which is so spring-like! 14 Here I used it in a green pea and homemade bacon pasta, which is so spring-like! 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