How To make Tomato Pasta Dough
1 1/2 cups unbleached flour
1 egg
1/2 teaspoon salt
1 teaspoon olive oil
1/2 cup tomato paste or minced sun-dried tomatoes
2 tablespoons fresh basil -- finely chopped
(optional) water
1. To make dough by hand: Mound the flour on a work surface and make a depression in center; add egg, oil, tomato paste, basil (if desired), and salt to depression. Slowly incorporate the egg mixture into flour with a fork or your fingertips until it's evenly and thoroughly absorbed. Add water 1 tsp. at a time, as necessary, to form a workable dough. Knead 5-10 minutes, or until dough is smooth and elastic. If dough is sticky, add a small amount of flour. If dough is dry, add water while kneading, a few drops at a time. Wrap dough in plastic wrap and let rest for 1 hour, or for several hours. To make dough in a food processor: Add flour, eggs, oil, tomato paste, basil (if desired), and salt to processor and pulse several times while adding small amounts of water until incorporated (dough will be crumbly, not elastic.) Knead as directed in preceding method., Food processor pasta dough doesn't require a resting period, but it doesn't hurt either. Refrigerated dough should be returned to room temperature before rolling.
2. Rolling and cutting the dough: Using a hand-cranked pasta machine, or a floured board and a rolling pin, roll out dough to desired thinness. Filled pastas such as ravioli and cannelloni, should not be rolled too thin and can be shaped right away. For cut pasta such as fettuccine or linguine, drape the rolled pasta sheets over the back of a chair or cardboard-covered clothes hanger for about 10 minutes. This brief drying time will prevent the pasta from sticking together when cut.
3. Cut pasta can be cooked immediately, or dried, or dusted with flour and frozen in bags for late use. Pasta sheets can be stored lightly dusted with flour and wrapped in plastic.
This recipe is for an egg pasta. Omit the egg and increase the olive oil to 1 tbl. for an eggless version.
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Top 5 Fresh Pasta Myths DEBUNKED | How to Make Fresh Egg Pasta
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While Eva has made a LOT of fresh pasta over the years, she's never really had a chance to explain the finer points in a dedicated video. Today we're remedying that! This week, she's sharing everything you need to know to make delicious, homemade fresh egg pasta. And along the way, we're going to debunk some popular fresh pasta myths that I (and some prominent celebrity chefs) fell for.
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If anyone's looking for a matarello, we found the one Eva uses on Etsy. There are a lot of craftsmen who make them, and lots of options to choose from!
HOMEMADE FRESH EGG PASTA RECIPE -
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00:00 - Debunking Fresh Pasta Myths!
01:15 - Myth #1: Fresh Pasta vs. Dry Pasta
02:49 - Myth #2: Fresh EGG Pasta
04:58 - Ingredients Needed to Make Fresh Egg Pasta
05:57 - Myth #3: Seasoning the Pasta Dough
07:32 - How to Make Fresh Pasta Dough
12:21 - Myth #4: The Truth About Pasta Machines
13:23 - The Best Rolling Pins for Making Pasta
14:03 - Why You SHOULDN'T Use A Pasta Machine
14:51 - Why You SHOULD Use a Pasta Machine
16:00 - How to Roll Pasta Dough Without a Machine
17:59 - How to Cut Fresh Pasta Noodles
18:14 - Tagliolini, Fettuccine, Tagliatelle and Pappardelle Compared
19:27 - Myth #5: Storing Fresh Pasta for Later
20:34 - How to Freeze Fresh Pasta
21:58 - How to Make Pappardelle ai Funghi... Ligurian Style!
24:51 - Tocco de Funzi Vegetarian Mushroom Ragù
27:51 - Pasta Grammarian in Action
#freshpasta #homemadepasta #pasta
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Cheese ravioli without a rolling machine | fresh egg pasta | quick tomato sauce
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***RECIPE, MAKES 20-25 LARGE RAVIOLI***
3 eggs
all-purpose flour (you'll need maybe 2 cups, 240g total)
1 cup (8oz, 250g) ricotta cheese
mozzarella (and handful, grated)
pecorino or parmesan cheese (a little pile, grated)
28 oz (794g) can whole plum tomatoes
1 carrot
1 shallot (or half an onion)
3-4 garlic cloves
white wine (optional)
olive oil
salt
pepper
garlic powder
fresh herbs (I used whole basil leaves)
Crack two eggs into a mixing bowl. Separate the third egg — put the white in a different bowl and put the yolk in with the other eggs. Beat the bigger bowl of eggs until smooth, and then stir in as much flour as you can with a utensil. Dump the dough onto a floured cutting board and knead in some more flour until the dough ball is reasonably smooth and firm and only a little sticky to the touch. Cover and let rest for about a half hour.
Peel and chop the garlic, shallots and carrot into little bits. Heat a film of oil in a wide pan and fry the veg until soft and starting to brown. Deglaze with the tomatoes and all of their liquid. Mash up the tomatoes, season the sauce conservatively with salt and pepper (you can add more to taste later), and stir in a glug of white wine if you're into that. Let simmer gently, stirring occasionally, until thick.
Combine all the cheeses with the egg white along with a small pinch of salt (the cheese is naturally salty), some pepper and garlic powder. Stir until smooth.
Get a large pot of heavily salted water ready to boil the pasta.
After the dough has rested, role it out into a cylinder and slice of a disc of dough. Flour it and mash it out with your fingers into a wider circle. Take any smooth, cylindrical thing (I used a pint glass) and roll out the circle until very thing. Keep dusting the flour with pasta so it doesn't stick. Spoon some filling into the center, fold the dough over on itself, seal the edges tight and trim them with a knife if you want. Keep in mind the ravioli will expand considerable when boiled, so don't make them too huge.
Boil the ravioli for 3-4 minutes until they all float and their color has lightened a bit. Drain but reserve some of the water to thin out your sauce, if necessary. Toss the ravioli with the sauce and finish with some fresh herbs. Unused ravioli can be frozen before being boiled.
The Best Tomato Sauce You'll Ever Make (Restaurant-Quality) | Epicurious 101
Professional chef Lish Steiling helps you unlock the secret to making restaurant-quality tomato sauce at home. Learn the techniques necessary to raise your game with this Italian cuisine staple to professional levels of goodness.
Producer: Mel Ibarra
Director: Gunsel Pehlivan
Talent: Lish Steiling
Director of Photography: Kevin Dynia
Editor: Jared Hutchinson
Sr. Culinary Director: Kelly Janke
Culinary Producer: Denise Ginley
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Jeremy Harris
Audio: Michael Guggino
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Graphics, Animation, VFX: Léa Kichler
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0:00 Tomato Sauce 101
0:22 What’s Pomodoro Sauce?
0:39 Chapter One - Prep
2:12 Chapter Two - Cooking
5:22 Chapter Three - Saucing The Pasta
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Fresh Pasta Sauce From Scratch
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