|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Current Test Kitchen Pasta |
|
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Current Test Kitchen Pasta recipe on the web!! _ cups flour _ eggs _ tablespoon vegetable oil _ to 4 tablespoons water cold * See note below. * To mix by hand: Place the flour in a medium bowl; make a depression in the center and add eggs and oil. With a wooden spoon stir flour in from edges, mixing until eggs are incorporated. Mix in cold water, 1 tablespoon at a time, with fingers until flour is moistened just enough to form the dough into a ball. Place on a lightly-floured surface and knead 2 minutes or until smooth. Cover the dough with a bowl and let rest 10 minutes. On a clean, lightly-floured surface, knead dough 7 to 10 minutes or until smooth and satiny. Divide dough in half, dust lightly with flour, and cover with a bowl; let rest 30 minutes. To mix pasta in food processor: Insert steel or plastic blade in bowl; place flour, eggs and oil in the bowl. Process until thoroughly blended, about 10 to 20 seconds. With machine running, add water, 1 tablespoon at a time, through feed tube to form dough into ball. Once ball has formed on blade, let spin around bowl 10 to 15 seconds. Remove dough from bowl and dust lightly with flour; cover with a bowl and let rest 30 minutes. To roll and shape dough: Place half of the dough on a lightly-floured surface, keeping remainder covered. Using a floured rolling pin, roll dough from center to outer edge, stretching as you roll dough into a rectangular shape. Dust lightly with flour as needed and turn over frequently, rolling and stretching until desired thickness. Sprinkle rolled dough lightly with flour and let rest 10 minutes. Repeat with second half. To facilitate cutting dough by hand: Roll the lightly-floured dough into a loose jelly roll shape. Use a sharp knife and a sawing motion. Dough for vermicelli should be rolled 1/16 -inch thick and cut into 1/8 -inch wide strips; use same thickness for fettuccini and cut into 1/4 -inch wide strips. Unwind strips and let rest over a rack or on a lightly-floured surface 15 minutes before cooking. Dough for lasagne noodles should be rolled to nearly 1/8 -inch thick and cut into 2 1/4 -inch wide strips or the length of the lasagne dish. Let rest on a lightly-floured surface 15 minutes before cooking. To roll and cut with electric or manual pasta machine: Follow manufacturer's instructions. To cook the pasta: Bring 6 quarts of water and 1 tablespoon salt to a boil. Drop in pasta and cook 5 to 7 minutes or until al dente (firm to the teeth); drain and continue with individual recipe. For lasagne noodles, after draining, place on a greased cookie sheet and blot lightly with paper towels to remove excess moisture. To cook commercial pasta: Cook according to package instructions or follow individual recipe instructions. Chicken Lasagne Florentine Creamy Shrimp Sauce Current Test Kitchen Pasta Fettuccini Carbonara Pesto Sauce Roman Meatballs With Mostaccioli Pasta Sardinian Lasagne Shrimp And Pork-Filled Wonton Soup Spaetzle With Bavarian Meatballs Spanish Macaroni With Cheese Tomato Sauce With Basil Vegetable Flower Soup |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
