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Nov. 9th, 2012

So, I just picked up a brand spanking new Kitchenaid Professional 5 Plus. I'm thinking of breaking it in on some pasta dough (to get use of the other large dust collector in my kitchen; my pasta maker)
Anyone got tried and true pasta dough recipes? Flavours would be awesome.

Bonus question: I took home seven or so limes from work the other day and I need to use them up. Any interesting ideas for those? Extra points if it uses the mixer!


( 6 comments — Leave a comment )
Nov. 10th, 2012 04:09 am (UTC)
Simplest pasta dough, tried and true: 1 egg for each 100g flour. I even used all purpose. I don't have a pasta maker so I used a rolling pin and it gave me some great ravioli and "rustic" tagliatelle. For the limes? Caipirinha!
Nov. 10th, 2012 04:14 am (UTC)
Best pasta recipe ever: 250 grams a.p. flour, 250 grams semolina flour, 5 large eggs. Mix and then knead until silky (KitchenAid dough hook is perfect for this). Let rest at least an hour. Process in pasta machine as desired.

No salt. No oil. No water. Just flour and eggs. I use it for spaghetti, fettucine, linguine, and the best damn crab ravioli I've ever made.
Nov. 10th, 2012 05:46 am (UTC)
How do you do your filling for the crab ravioli?
That sounds fantastic!!
Nov. 10th, 2012 10:17 pm (UTC)
Nov. 10th, 2012 05:45 am (UTC)
My favorite!

Basil Pasta dough (2 servings)
• 3/4 cup chopped fresh basil
• 1 1/2 cups all-purpose flour
• 1 egg
• 1 teaspoon olive oil
• 2 tablespoons water
• 2 1/2 tablespoons all-purpose flour
1. Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
2. Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
3. Allow pasta to dry for one hour prior to cooking.
4. Cook in a large pot of boiling water until al dente. This should take only 3 to 5 minutes, depending on the thickness of the pasta.

Uttpal Khot
Nov. 11th, 2012 07:19 pm (UTC)
( 6 comments — Leave a comment )


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