4.10.2018

Beets pasta

Ingredients:


For the pasta:


1 cup and a half 00 flour
1/2 cup semolina flour
1 medium beet, roasted, peeled and puréed (about 5 to 6 tbsp purée)
2 large whole eggs
3 large egg yolks

Instructions:
For the pasta:
On a clean counter, mound the all-purpose and semolina flours together and create a well in the middle. Add eggs, egg yolks, and beet purée to the well. Use a fork to break up the egg yolks and start drawing in flour using a swirling motion. Keep mixing in this fashion until the dough becomes sticky and difficult to swirl. At this point, take a bench scraper and gather the dough into a ball. Knead the dough with the heel of your hand for 10 minutes until smooth and elastic (it should bounce back when you press in with your fingers). If at any point while you're kneading, the dough is too dry or too sticky, add more flour or water as needed. Once the dough is ready, cover with an inverted bowl and let rest for 30 minutes.
Split the dough into six equal portions. Flour each portion then take them through the lowest setting of your pasta machine. Fold each portion into thirds like a letter and take them through the lowest setting again. Take the dough through the subsequent settings of your pasta machine until you reach your desired thickness. Cut the noodles using the fettuccine attachment (or by hand if you want a thicker type of noodle). If not using immediately, dust the pasta in flour and lay it on a parchment paper lined baking sheet. You can let the pasta dry for a bit before transferring it to the freezer.

Chitarra pasta

INGREDIENTS
  • 2 1/2 cups semolina (durum wheat) flour, plus more for sprinkling
  • 2 cups unbleached all-purpose flour
  • 6 extra-large eggs
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fine sea salt, plus more for the cooking water

DIRECTIONS
To mix the pasta by hand: Measure the flours into a bowl and whisk to combine. Dump the mixture onto a clean work surface to create a mound. Make a wide well in the center. Break the eggs into the well and add the oil and salt. Beat lightly with a fork to break up the eggs. Begin incorporating flour from the inside wall of the mound to form a thick slurry. Once the mixture is too thick to mix, switch to your hands and start kneading. Continue to knead until you have incorporated all of the flour, or enough to make a stiff ball of dough. Knead for a few minutes
more, until the dough is smooth.
To mix in a food processor: Measure the flours and salt into a food processor, then pulse briefly to combine. Break the eggs into the flour mixture, then add the oil. Pulse until the mixture forms large, curdlike crumbs. Turn the mixture out onto a clean work surface and gather it together to form a rough ball; then knead for several minutes to make a smooth, stiff ball of dough. Wrap the dough tightly in plastic wrap and let it rest for 30 minutes at room temperature.
Line a large rimmed baking sheet with clean kitchen towels and sprinkle with semolina flour.
Cut the dough into 4 equal pieces and rewrap 3 (so they don't dry out). Using a hand-crank pasta machine or a stand mixer pasta roller attachment, stretch the piece of dough to a strip about 1/8-inch thick — thicker than you normally would for noodles. Let the sheet dry slightly while you roll out the remaining 3 pieces of dough in the same way.
If you're using a traditional chitarra, trim the sheets of pasta so they are about 3 inches shorter than the length of the instrument. (Save the trimmings in plastic wrap and reroll once to make one more sheet of pasta.) Place one sheet on the chitarra. Use a small rolling pin to roll back and forth over the dough, pressing, first gently and then more firmly as you go, to cut through the dough. A wood slat in the bottom of the chitarra will catch the noodles as they fall through the wires. (Some cooks “strum” the chitarra with their fingers to help the noodles drop.) Tip out the noodles, sprinkle them liberally with semolina and wrap them around your hand to form a nest. Set it on the prepared baking sheet. Cut the remaining sheets of pasta in the same way and set them on the baking sheet.
If you're using a pasta machine, use the chitarra attachment to cut the noodles. Form them into nests, then transfer to the baking sheet.
If you're cutting the spaghetti by hand, sprinkle a pasta sheet liberally with semolina flour. Beginning at one end, roll the sheet up loosely. Use a sharp knife or cleaver to cut the roll crosswise into 1/8-inch-thick noodles. Gently toss the noodles to separate them, sprinkle with more semolina, and place them in a mound on the baking sheet. 
To cook, bring a large pot of water to a rolling boil over high heat, then salt the water generously. Drop in the chitarra nests and return the water to a boil. Cook for 2 to 3 minutes, until al dente. 

Squid ink pasta

Ingredients

STEP 1 - Preparing the dough by hand

Pour the flour into a bowl; add the eggs, the water and the bag of squid ink.

Mix with a fork to thoroughly blend the ingredients with
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.
the flour. Do not add salt!

STEP 2 - Preparing pasta sheets

Set the adjustment knob of the machine to number 0, so that the two smooth rollers are fully open. Feed a piece of dough through the rollers while turning the crank clockwise or after turning on the motor.

Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape.

Cut the pasta sheet in two and dust each piece lightly with flour on both sides.

Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and pass the pasta sheet through once more; then, set the adjustment knob to 3, and so on until you reach the desired thickness (the recommended thickness setting is no. 6 for fettuccine and no. 7 for tagliolini).

Cut the pasta sheet crosswise, into pieces about 25cm long and dust them with flour.

STEP 3 - Cutting the pasta

Insert the crank or the motor in the cutting accessory and feed the pasta sheet through the rollers to cut it. Pick up the dough with the stick and transfer it to the Tacapasta.

The pasta dries in about 1-2 hours, depending on the temperature and humidity and can then be stored in suitable kitchen containers.

Tips

  • do not use cold eggs straight out of the refrigerator;
  • Do not add salt to the dough;
  • clean the rollers of the machine by feeding a little dough between them;
  • preserve home-made dried pasta for no more than 1 month;
  • you can freeze freshly cut pasta, but always consume it within 1 month;
  • cook the pasta in a large amount of hot water (4 litres for every ½ kg of pasta).

Red pasta

Ingredients

STEP 1 - Preparing the dough by hand

Pour the flour into a bowl; add the eggs, the water and

Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.
the tomato paste.

STEP 2 - Preparing short pasta with regina

Insert a small piece of dough into the Regina hopper and turn the crank. After a few moments the pasta will come out of the extruder. When it reaches the desired length, cut the pasta with the slicer.

Repeat this step, adding the dough in small pieces. Lay the freshly cut pasta on a cloth or tray and dust it with flour using Dispenser.

Tips

  • do not use cold eggs straight out of the refrigerator;
  • Do not add salt to the dough;
  • preserve home-made dried pasta for no more than 1 month;
  • you can freeze freshly cut pasta, but always consume it within 1 month;
  • cook the pasta in a large amount of hot water (4 litres for every ½ kg of pasta).

Carrot pasta dough


Ingredients

STEP 1 - Preparing the dough by hand

Peel and slice the carrots, and boil them for 15-30 minutes; then blend them.

Pour the flour into a bowl; add the eggs, the water and the carrots in the middle.

Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.

STEP 2 - Preparing pasta sheets

Set the adjustment knob of the machine to number 0, so that the two smooth rollers are fully open. Feed a piece of dough through the rollers while turning the crank clockwise or after turning on the motor.

Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape.

Cut the pasta sheet in two and dust each piece lightly with flour on both sides.

Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and pass the pasta sheet through once more; then, set the adjustment knob to 3, and so on until you reach the desired thickness (the recommended thickness setting is no. 6 for fettuccine and no. 7 for tagliolini).

Cut the pasta sheet crosswise, into pieces about 25cm long and dust them with flour.

STEP 3 - Cutting the pasta

Insert the crank or the motor in the cutting accessory and feed the pasta sheet through the rollers to cut it. Pick up the dough with the stick and transfer it to the Tacapasta.

The pasta dries in about 1-2 hours, depending on the temperature and humidity and can then be stored in suitable kitchen containers.

Tips

  • do not use cold eggs straight out of the refrigerator;
  • Do not add salt to the dough;
  • clean the rollers of the machine by feeding a little dough between them;
  • preserve home-made dried pasta for no more than 1 month;
  • you can freeze freshly cut pasta, but always consume it within 1 month;
  • cook the pasta in a large amount of hot water (4 litres for every ½ kg of pasta).

Spinach Pasta

Ingredients

STEP 1 - Preparing the dough by hand

Clean the spinach and let it boil for 10-15 minutes. Drain

Pour the flour into a bowl; add the eggs, the water and the spinach in the middle.
Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.
it and dry it well to remove the cooking water; then blend it.

STEP 2 - Preparing pasta sheets

Set the adjustment knob of the machine to number 0, so that the two smooth rollers are fully open. Feed a piece of dough through the rollers while turning the crank clockwise or after turning on the motor.

Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape.

Cut the pasta sheet in two and dust each piece lightly with flour on both sides.

Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and pass the pasta sheet through once more; then, set the adjustment knob to 3, and so on until you reach the desired thickness (the recommended thickness setting is no. 6 for fettuccine and no. 7 for tagliolini).

Cut the pasta sheet crosswise, into pieces about 25cm long and dust them with flour.

STEP 3 - Cutting the pasta

Insert the crank or the motor in the cutting accessory and feed the pasta sheet through the rollers to cut it. Pick up the dough with the stick and transfer it to the Tacapasta.

The pasta dries in about 1-2 hours, depending on the temperature and humidity and can then be stored in suitable kitchen containers.

Tips

  • do not use cold eggs straight out of the refrigerator;
  • Do not add salt to the dough;
  • clean the rollers of the machine by feeding a little dough between them;
  • preserve home-made dried pasta for no more than 1 month;
  • you can freeze freshly cut pasta, but always consume it within 1 month;
  • cook the pasta in a large amount of hot water (4 litres for every ½ kg of pasta).

Wholemeal pasta recipe

Ingredients

STEP 1 - Preparing the dough by hand

Pour the flour into a bowl and add the water in the middle.
Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.

STEP 2 - Preparing pasta sheets

Set the adjustment knob of the machine to number 0, so that the two smooth rollers are fully open. Feed a piece of dough through the rollers while turning the crank clockwise or after turning on the motor.

Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape.

Cut the pasta sheet in two and dust each piece lightly with flour on both sides.

Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and pass the pasta sheet through once more; then, set the adjustment knob to 3, and so on until you reach the desired thickness (the recommended thickness setting is no. 6 for fettuccine and no. 7 for tagliolini).

Cut the pasta sheet crosswise, into pieces about 25cm long and dust them with flour.

STEP 3 - Cutting the pasta

Insert the crank or the motor in the cutting accessory and feed the pasta sheet through the rollers to cut it. Pick up the dough with the stick and transfer it to the Tacapasta.

The pasta dries in about 1-2 hours, depending on the temperature and humidity and can then be stored in suitable kitchen containers.

Tips

  • do not use cold eggs straight out of the refrigerator;
  • Do not add salt to the dough;
  • clean the rollers of the machine by feeding a little dough between them;
  • preserve home-made dried pasta for no more than 1 month;
  • you can freeze freshly cut pasta, but always consume it within 1 month;
  • cook the pasta in a large amount of hot water (4 litres for every ½ kg of pasta).

Buckwheat pasta

Ingredients

STEP 1 - Preparing the dough by hand

Pour the buckwheat flour into a bowl; add the egg yolks and the water in the middle.
Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.
smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.

STEP 2 - Preparing short pasta with regina

Insert a small piece of dough into the Regina hopper and turn the crank. After a few moments the pasta will come out of the extruder. When it reaches the desired length, cut the pasta with the slicer.

Repeat this step, adding the dough in small pieces. Lay the freshly cut pasta on a cloth or tray and dust it with flour using Dispenser.

Tips

  • do not use cold eggs straight out of the refrigerator;
  • Do not add salt to the dough;
  • preserve home-made dried pasta for no more than 1 month;
  • you can freeze freshly cut pasta, but always consume it within 1 month;
  • cook the pasta in a large amount of hot water (4 litres for every ½ kg of pasta).

Classic pasta dough

Ingredients

  • Ingredients


    4 eggs
    2 cups of 00 flour
    2 cups semolina
    Water if necessary

STEP 1 - Preparing the dough by hand

Pour the flour into a bowl, then the eggs and water in the middle.
Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour.
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.
dough should never stick to your fingers.

STEP 2 - Preparing pasta sheets

Set the adjustment knob of the machine to number 0, so that the two smooth rollers are fully open. Feed a piece of dough through the rollers while turning the crank clockwise or after turning on the motor.

Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape.

Cut the pasta sheet in two and dust each piece lightly with flour on both sides.

Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and pass the pasta sheet through once more; then, set the adjustment knob to 3, and so on until you reach the desired thickness (the recommended thickness setting is no. 6 for fettuccine and no. 7 for tagliolini).

Cut the pasta sheet crosswise, into pieces about 25cm long and dust them with flour.

STEP 3 - Cutting the pasta


Insert the crank or the motor in the cutting accessory and feed the pasta sheet through the rollers to cut it. Pick up the dough with the stick and transfer it to the Tacapasta.

The pasta dries in about 1-2 hours, depending on the temperature and humidity and can then be stored in suitable kitchen containers.

Tips

  • do not use cold eggs straight out of the refrigerator;
  • Do not add salt to the dough;
  • clean the rollers of the machine by feeding a little dough between them;
  • preserve home-made dried pasta for no more than 1 month;
  • you can freeze freshly cut pasta, but always consume it within 1 year;
  • cook the pasta in a large amount of hot water (4 litres for every ½ kg of pasta).