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
YOU don’t need a pasta machine!
You can make three shapes of homemade egg pasta:
Tagliolini - 3mm
Tagliatelle - 7mm
Pappardelle - 13mm
#homemade #pasta #freshpasta #italian
Easy Pasta Dough Recipe
All you need are 4 simple ingredients to make this homemade fresh Pasta Dough recipe. This step-by-step guide will walk you through how easy it is to make pasta at home from scratch. You will end up with chewy, tender, and smooth pasta every single time. I'll show you how to make fresh pasta dough without a machine, and talk about the differences you'll get with different flours. This is such a fun recipe to make and you can modify it with all types of flavors.
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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.
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 |
The Best Way To Make Pasta From Scratch | Epicurious 101
Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you how to make restaurant-quality pasta at home - from scratch. Sure, it can be a little more convenient to buy a box of pasta from the supermarket. With a few simple ingredients and a little technique though, you could be having so much more. And you know what? You deserve it.
Shop for the products Frank uses to make pasta!
Matfer Bourgeat Dough Scraper:
(Similar) Gnocchi Board
KitchenAid:
KitchenAid Flat Roller Attachment:
Made In Stainless Steel:
Cuisinart Spider:
Le Creuset Pot:
Disclaimer: The gnocchi board featured in this episode was handmade by Frank Proto. Various gnocchi boards exist for purchase, like the one linked above.
When you buy something through our retail links, we earn an affiliate commission.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Directors: Matthew Hunziker, Gunsel Pehlivan
Director of Photography: Jack Belisle
Editor: Michael Imhoff
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Kirsten Potts
Audio: Amelia Palmer
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Diego Rentsch
--
0:00 Introduction
0:25 Chapter 1 - Dough
5:00 Chapter 2 - Shaping
10:08 Chapter 3 - Cooking
13:53 Conclusion
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The Best Tomato Sauce You'll Ever Make (Restaurant-Quality) | Epicurious 101
Professional chef Lish Steiling helps you unlock the secret to making restaurant-quality tomato sauce at home. Learn the techniques necessary to raise your game with this Italian cuisine staple to professional levels of goodness.
Producer: Mel Ibarra
Director: Gunsel Pehlivan
Talent: Lish Steiling
Director of Photography: Kevin Dynia
Editor: Jared Hutchinson
Sr. Culinary Director: Kelly Janke
Culinary Producer: Denise Ginley
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Ben Harowitz
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 Tomato Sauce 101
0:22 What’s Pomodoro Sauce?
0:39 Chapter One - Prep
2:12 Chapter Two - Cooking
5:22 Chapter Three - Saucing The Pasta
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.