HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 67
Basic Pasta Dough
Makes 1 1/2 pounds, serves 6 - 8
INGREDIENTS
3 cups flour
9 large egg yolks
1 teaspoon salt
1 teaspoon
METHOD
1In your Food Processor, fitted with the Processing Blade, combine the flour, egg yolks, salt, olive oil, and 3 tablespoons of the water. Process until the dough begins to hold together, then stop the Processor and pinch the dough to test it. If it is too dry, add up to one more tablespoon of water and process until it forms a moist ball. Turn out onto a lightly floured smooth work surface and knead by hand until a smooth ball is formed. Loosely wrap in plastic wrap and let it rest at room temperature for 20 minutes to 1 hour.
2Cut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out one piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness.
3If using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure two more times, until the dough is smooth and somewhat elastic. Set the machine to the next smaller opening and run the dough through the rollers. Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don’t have enough space on your worktable, halfway through the rolling process cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered.)
4Adjust the cutting mechanism to the desired width, cut the noodles, and allow them to dry before cooking. A convenient way to dry pasta is to arrange the cut pasta on a pastry tray sprinkled with flour, preferably semolina flour. As one layer is completed, sprinkle flour over the noodles, place a piece of parchment paper over them, and
continue layering with noodles and flour. Dry for at least 15 - 20 minutes.
5Repeat with the remaining pieces of dough.
Recipe courtesy Wolfgang Puck
Spinach Pasta
Serves 6 - 8
INGREDIENTS
2 cups fresh spinach, firmly packed
11/2 cups semolina
11/2 cups
4 large eggs
1teaspoon kosher salt
1teaspoon extra virgin olive oil Extra semolina for dusting
METHOD
1In your food processor fitted with the Processing Blade, chop the fresh spinach. Scrape the bowl well and squeeze the liquid from the spinach by squeezing it in a coffee filter.
2Wipe processor bowl, again fitted with Processing Blade, add semolina and process for a minute.
3Add all the remaining ingredients including strained spinach to bowl. Process until the dough begins to hold together, stop the machine and pinch dough to test it. If it feels too dry add a teaspoon of water. Process until it forms a moist ball.
4Turn out dough ball onto a lightly floured surface, and knead by hand till a smooth ball is formed. Wrap dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
5Cut the dough ball into 4 separate pieces (if using a roller pasta maker) cut into walnut sized pieces if using extruder. Constantly keep all dough covered with a damp towel or plastic wrap until ready to use. Follow manufacturer’s instructions for making desired pasta shapes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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