Homemade Lasagna Noodles
Homemade pasta noodles are so much better than buying store bought. You can definitely tell a difference in the texture and flavor. Once you make pasta one time you realize that it really is not hard to make.
Ingredients
• 2 cups all-purpose flour
• 2 large eggs plus 2 egg yolks, beaten lightly
• 1 tablespoon olive oil
• 3 Tbsp water (maybe more or less, depending on the weather outside)
In an electric mixer or food processor blend the flour, the eggs, the oil, and 1 1/2 tablespoons water until the mixture just begins to form a ball, adding more water drop by drop if the dough is too dry. (The dough should be firm and not sticky.) If sticky, add 1/2 teaspoon of flour at a time until the dough is firm.
Blend the dough for 15 seconds more to knead it. Let the dough stand, covered with a damp towel, at room temperature for 1 hour. (If you don't use the dough right away, you can cover and store it in the refrigerator for up to 4 hours).
To roll pasta dough:
Set the smooth rollers of a pasta machine at the highest number (1). (The rollers will be wide apart.) Divide each pound of dough into 6 pieces, flatten 1 piece into a rough rectangle, and cover the remaining pieces with a damp towel. Dust the rectangle with flour and feed it through the rollers. Fold the rectangle in half and feed it through the rollers 3 or 4 more times, folding it in half each time and dusting it with flour if necessary to prevent it from sticking. Turn the dial down one notch and feed the dough through the rollers without folding. Continue to feed the dough through the rollers without folding, turning the dial one notch lower each time, until the lowest (8) or second-lowest notch (7) is reached. The pasta dough should be a smooth, long sheet about 4 or 5 inches wide and about 1/16-inch thick. Roll the remaining pasta dough in the same manner.
I used my KitchenAid Pasta attachment to roll out the pasta. Of course you could roll this out by hand with a rolling pin but it would take a while to get it to the right thickness.
Ingredients
• 2 cups all-purpose flour
• 2 large eggs plus 2 egg yolks, beaten lightly
• 1 tablespoon olive oil
• 3 Tbsp water (maybe more or less, depending on the weather outside)
In an electric mixer or food processor blend the flour, the eggs, the oil, and 1 1/2 tablespoons water until the mixture just begins to form a ball, adding more water drop by drop if the dough is too dry. (The dough should be firm and not sticky.) If sticky, add 1/2 teaspoon of flour at a time until the dough is firm.
Blend the dough for 15 seconds more to knead it. Let the dough stand, covered with a damp towel, at room temperature for 1 hour. (If you don't use the dough right away, you can cover and store it in the refrigerator for up to 4 hours).
To roll pasta dough:
Set the smooth rollers of a pasta machine at the highest number (1). (The rollers will be wide apart.) Divide each pound of dough into 6 pieces, flatten 1 piece into a rough rectangle, and cover the remaining pieces with a damp towel. Dust the rectangle with flour and feed it through the rollers. Fold the rectangle in half and feed it through the rollers 3 or 4 more times, folding it in half each time and dusting it with flour if necessary to prevent it from sticking. Turn the dial down one notch and feed the dough through the rollers without folding. Continue to feed the dough through the rollers without folding, turning the dial one notch lower each time, until the lowest (8) or second-lowest notch (7) is reached. The pasta dough should be a smooth, long sheet about 4 or 5 inches wide and about 1/16-inch thick. Roll the remaining pasta dough in the same manner.
I used my KitchenAid Pasta attachment to roll out the pasta. Of course you could roll this out by hand with a rolling pin but it would take a while to get it to the right thickness.
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