__Tips For Making Fresh Pasta


Serves: 5

Ingredients

Directions:

* If possible, make pasta on a dry day. However, avoid making fresh pasta near a hot stove or radiator or near a fan. The heat and breeze may dry the pasta out too quickly.

* A pasta machine is very helpful if you enjoy making fresh pasta and want to do it frequently. The most familiar machine is hand-cranked. It kneads, stretches, and cuts pasta dough perfectly. Most machines come with a variety of cutting attachments, but all you need are a fettuccine and tagliarini cutter. Buy a wide machine that feels heavy for its size. Smaller machines are flimsy and hard to handle. If you have a heavy-duty mixer, you may be able to purchase a pasta attachment for the mixer. I have one for my heavy-duty Kitchen Aid mixer that works very well.

* Avoid the type of pasta maker that combines all the ingredients and extrudes them through a die (metal cutting mold). It makes poor-quality pasta.

* Flour quality varies according to the weather and how, where, and how long it has been stored. Be prepared to adjust the amount of flour needed.

* Eggs vary in moisture content and lose moisture through their shells as they age. If they have been stored for a while, they may be slightly drier than fresh eggs. I have used large eggs for all of the recipes in this book. If you use another size egg for making pasta, you may need to adjust the amount of flour accordingly.

* When saucing fresh pasta, use just enough sauce to coat the pasta without leaving a pool of sauce in the bottom of the bowl. I have given quantities with each recipe, but consider these suggestions. The amount really depends on the type of sauce, how thick it is, and other factors.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

This __Tips For Making Fresh Pasta recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


More Recipes from the Cook'n in Italy Cookbook:
01- Introduction
02- The Italian Pantry
03- Kitchen Equipment
04- Italian Wines
05- Glossary
06- Sources
07- Bibliography
_* An Antipasto Platter
_* Artichokes
_* Asparagus
_* Beans
_* Broths
_* Bruschetta and Crostini
_* Brussels Sprouts and Cabbage
_* Calamari, Octopus, and Conch
_* Cannelloni
_* Carrots
_* Chicken Cutlets (Scaloppine)
_* Clams and Mussels
_* Cornmeal
_* Dried Pasta
_* Eggplant
_* Farro and Barley
_* Fennel
_* Frittatas
_* Fruit Desserts
_* Gnocchi
_* Green and Wax Beans
_* Ice Cream (Gelato)
_* Italian Ices
_* Italian Sandwiches (Panini)
_* Lamb Chops
_* Leafy Greens
_* Meat Sauces (Ragù)
_* Mushrooms
_* Onions
_* Peas
_* Peppers
_* Pork Ribs and Chops
_* Pork Sausages
_* Pork Tenderloins and Roasts
_* Potatoes
_* Quail
_* Rabbit
_* Ravioli and Other Stuffed Pasta
_* Rice
_* Rollatini or Involtini
_* Shrimp, Lobster, and Scallops
_* Spoon Desserts
_* Tomatoes
_* Tramezzini
_* Veal Chops
_* Veal Cutlets (Scaloppine)
_* Veal Shanks
_* Zucchini and Winter Squash
__About Cake Flour
__Bread-Making Tips
__Choosing Beef Cuts
__Cleaning Calamari (Squid)
__Cookie-Making Tips
__Eleven Pastas with Uncooked Sauces
__Fresh Egg Pasta: Making Dough with a Food Processor or Heavy-Duty Mixer
__Fresh Egg Pasta: Making Pasta Noodles
__Fresh Egg Pasta: Preparing Dough by Hand
__Fresh Egg Pasta: Rolling Out the Dough By Hand
__Fresh Egg Pasta: Rolling Out the Dough with a Pasta Machine
__Fresh Egg Pasta: Storing Pasta
__Grating Cheese for Pasta
__How To Melt Chocolate
__How To Toast and Skin Nuts
__How to Cook Dried Pasta
__How to Soak Salted and Dried Fish
__Pizza Variations
__Preparing Gnocchi Dumplings
__Preparing Ravioli Pasta
__Risotto Tips
__Ten Quick Crostini
__Ten Toppings for Hot Polenta Crostini
__Ten Ways to Vary Tomato Bruschetta
__Tips For Making Fresh Pasta
__Tips on Making Cakes
__Tips on Making Granitas
__Tips on Making Pastry Dough
__To Drain Ricotta
__Tramezzini Fillings
__When Is Fish "Done"?




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