How to Freeze Pasta and Avoid Sticking
How to Freeze Pasta and Avoid Sticking
The dough I am working with in this tutorial is my standard egg pasta dough. Here is the full tutorial for it:
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Fresh tagliatelle with no pasta machine | mushroom cream sauce
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***RECIPE, SERVES TWO***
1 cup (120g) flour + more as needed
2 eggs
3-4 garlic cloves
2 pints (8 oz, 225g) mushrooms
Cream (I used about a cup, 236mL)
Barrel-aged liquor for deglazing (very optional — whiskey, brandy, bourbon, etc)
Fresh herb for garnish (or I used a big handful of arugula in the video)
Olive oil
Salt
If you're going to roll the pasta with a pin on your counter, you might as well just mix the dough on the counter.
Dump out the cup of flour, make a well in the center of the pile, crack in the eggs, and put in a couple grams of salt (I used 1/2 teaspoon Morton kosher). Use a fork to beat the eggs smooth and gradually integrate the flour. Once the fork becomes useless, start kneading with your hands. Knead in additional flour until you get a smooth, elastic dough that isn't very sticky.
Use the dough ball to mop up any big bits of dough stuck to the counter — they could dry and flake off later during the rolling process. Cover the dough and let it rest at least 15 minutes before rolling it out.
While you wait, peel and chop the garlic and set it aside. Trim and slice the mushrooms. Get a pot of water coming to a boil for the pasta and heat your widest pan on medium for the mushrooms. Put in a heavy coating of olive oil and get the mushrooms cooking, stirring frequently at first until they start to release a lot of water. Then you can stir them less frequently as your roll out the pasta — and if you feel like they're done too early, just take them off the heat.
Flour the dough, your counter and your rolling pin and roll the dough as thin as you can. Rotating and flipping the dough frequently will help you get it even and prevent sticking. Flour the surface or the dough one more time before folding it over on itself a few times and taking it to a cutting board to slice into noodles. Cut them as wide as you want, but remember they'll swell when they cook. Toss the noodles in more flour and leave them in a loose heap (not for too long — they'll start to stick to each other).
When your mushrooms look done, throw in the garlic and cook it for a minute. Deglaze the pan with a little booze (or water). Pour in enough cream to cover everything. Give the sauce a pinch of salt, simmer and stir.
When the cream is in, drop the pasta in the boiling water and cook just until it all seems to have swollen a bit and become more buoyant — maybe 2 minutes. Drain the pasta but retain a little of the cooking water and dump both in with the sauce. Toss to combine and cook until the sauce is not quite as thick as you want it — it will thicken a lot as it cools. Taste for salt.
At the last second, stir in some fresh herbs (or the big handful of arugula I do in the video).
Fresh Vegan Pasta - it's TRUE | The Wicked Kitchen
Slow it down and make your own pasta, from scratch! This recipe is inspired by our buddy Tal Ronnen from Crossroads Kitchen restaurant in LA ( & featured in our Wicked Healthy Cookbook ( Usually egg plays a pretty key part in any fresh pasta recipe and we’ve subbed this out for silken tofu and sustainable red palm oil from Nutiva (grown on small organic family farms in Ecuador and partnered with Natural Habitats™ to ensure that no deforestation or habitat destruction results form the growing or harvesting process). Serve up with Nana’s Red Sauce (see link below) and you’re good to go. Makes for an impressive recipe to prep ahead for dinner parties!
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FRESH PASTA
Slow it down and make your own pasta, from scratch! Inspired by our buddy Tal Ronnen from Crossroads Kitchen restaurant in LA & featured in our book Wicked Healthy Cookbook. Usually egg plays a pretty key part in any fresh pasta recipe and we’ve subbed this out for silken tofu and sustainable red palm oil from Nutiva (grown on small organic family farms in Ecuador and partnered with Natural Habitats™ to ensure that no deforestation or habitat destruction results form the growing or harvesting process). Serve up with Nana’s Red Sauce and you’re good to go. Makes for an impressive recipe to prep ahead for dinner parties.
INGREDIENTS
1 block Silken tofu (12 oz / 340 g)
2 tbsp generous red palm oil
1-2 pinches Salt
Semolina flour
00 flour (doppio zero flour)
INSTRUCTIONS
Blend silken tofu, red palm oil and salt to create ‘egg’ cream mixture, keep scraping down sides and blend until silky smooth.
Add semolina flour and oo flour gradually to food processor (still with ‘egg’ inside), small quantities at a time, until it forms a ball of dough.
Flour your work surface and remove the dough ball to the surface to begin kneading. Knead for 8-10 minutes.
Wrap tight in plastic wrap and set aside in room temperature (we waited an hour for the gluten to relax).
Remove plastic wrap, slice a ?x? Piece, laying both sides on a floured board and then running through the pasta maker at 0 - folding in half lengthways and repeating a few times, until smooth with no tears. Square off sides and run through again.
Set pasta maker to 1 and run pasta sheet through, followed by 2 several times until thin, delicate and smooth. Dusting with semolina iif needed.
Cut to size and lay on a baking sheet, lined with parchment, dusting with semolina.
Repeat with the whole block of dough.
For pappardelle: Roll up slices and and cut ¾ of an inch pieces (use ends as a test for cooking). Unravel gently and lightly toss in semolina to coat.
For linguine: Roll up slices and cut thinner ? size pieces. Unravel gently and lightly toss in semolina to coat.
Bring a pan of water to a simmer, gently drop pasta into the water and cook for 2 minutes. Use a strainer to catch pasta (place in pan before pasta) to remove gently once ready.
Serve with Nana’s Red Sauce!
Notes:
If making a few days ahead, finish the kneading stage, wrap in plastic wrap and put in the fridge. Take out of fridge an hour before preparing and ensure it has returned to room temperature.
If you make a big batch, wrap in plastic and put in freezer, when defrosting ensure that it’s completely at room temperature.
Want to add some flavour? If you’re using a puree/pesto, add less liquid in the dough process, or use freeze-dried or dried ingredients, like frozen spinach/bell pepper.
#wickedhealthy #wickedkitchen
How to Dry Fresh Pasta for Future Use : Cooking Advice
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Drying fresh pasta for future use is something that you need to do in a very specific way. Learn how to dry fresh pasta for future use with help from a trained chef in this free video clip.
Expert: Hugh Amano
Bio: Hugh Amano is a trained chef based in Chicago, with an interest in rustic, accessible food.
Filmmaker: Steve Voller
Series Description: You can make a lot of wonderful dishes right in your very own kitchen with the right preparation and the appropriate ingredients. Get some cooking advice with help from a trained chef in this free video series.
How to Make Fresh Pasta Without a Pasta Maker or Machine—Just Flour, Eggs, Olive Oil, Salt
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For a pasta dough that could be easily rolled out by hand (but still cook up into delicate, springy noodles), we added six extra egg yolks and a couple tablespoons of olive oil. In addition, we incorporated an extended resting period to allow the gluten network to relax and developed a simple, effective rolling technique.
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Homemade fresh pasta with Marcato Atlas 150 Classic - Video tutorial
How to make fresh pasta at home with Marcato pasta machines Atlas 150 Classic.