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.
How To make Tomato Pasta Dough's Videos
How to Make Classic Homemade Pasta 4 ways
If you've ever wanted to make fresh pasta at home, then you've come to right place. Consider this a basic homemade pasta guide. I'll be going over an multipurpose pasta dough, 4 different shapes of pasta, and 4 different kinds of pasta sauces to go with each pasta. You've got tagliatelle/fettuccine, garganelli, tortellini, and the classic spaghetti. Long story short, you got choices. I Hope you guys give it a shot to see how incredibly fun pasta making is!
My pasta roller:
(below is a more affordable choice, if this one is out of budget)
Here is a more affordable pasta roller that I also trust:
My Old Carbonara Recipe:
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Ingredients you'll need:
Pasta dough-
3 cups (480g) 00 type flour or all purpose flour
5 large whole eggs
1/2 teaspoon (2g) fine sea salt
1 teaspoon (5g) extra virgin olive oil
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.
How to make Pasta Dough
Today Gennaro's back in London - don't worry, he'll be back at home again soon! - to show us how to make fresh pasta dough from scratch. But don't worry as it's SO SIMPLES!
Also included is a link to Gennaro making some pasta out of that pasta dough. Double whammy. Sometimes people, we're just to good to you.
Shaping pasta |
How To Make Tomato Basil Pasta Dough
In this episode of Taste This With Frank Gallo I will show you how to make Mamma Gallo's Tomato Basil Pasta dough, It can be used to make any type of pasta. The process is easy and fun.
Fresh Pasta Sauce From Scratch
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Fresh Pasta Sauce From Scratch
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Gennaro Contaldo makes Taglierini Pasta
Jamie Oliver's mate Gennaro Contaldo shows how to make Taglierini Pasta. Filmed in his hometown of Minori. Loads more recipes, tips, videos and competitions at jamieoliver.com.
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