This recipe for contemporary do-it-yourself pasta dough is designed to be versatile. As a substitute of the additional egg yolks many recipes name for, it makes use of oil, giving it a flexible texture perfect for ravioli and agnolotti. However it’s fantastic for fettuccine, lasagna, and pappardelle too.
Studying make pasta dough for the primary time? The method is easier than you may assume, but it surely takes follow. Gear is essential: A stand mixer does a lot of the kneading on this contemporary pasta recipe, and whereas you should use a rolling pin, a pasta maker with a hand crank or KitchenAid pasta curler attachment makes life simpler.
Let your dough relaxation at room temperature so the glutens can chill out—skip this step, and the dough will spring again every time you roll it. Cross the dough by your pasta maker a number of occasions for a clean, even dough that doesn’t crack. When prepared, you need to have the ability to see the shadow of your hand by the dough. When you’ve minimize the pasta into your required shapes (word that contemporary pasta swells fairly a bit whereas cooking), mud it with a bit little bit of flour or cornmeal to stop sticking.
The identical guidelines for cooking store-bought spaghetti apply to contemporary pasta making: Prepare dinner it in a big pot of boiling salted water, however begin checking if it’s cooked by after only a minute or two.
On the lookout for a pasta dough recipe with out eggs? Attempt one with semolina flour and boiling water. Pair your contemporary do-it-yourself pasta with our favourite pasta sauce recipes, like white pesto with ricotta and Parmesan cheese, a spinach pasta with preserved lemon, and extra.
