Fresh Pasta Sheets

Pasta Fresca

Cooking With Nick Stellino
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Ingredients:

Regular Batch:
3 - 3 ½ cups All-purpose Flour
5 large Eggs
2 Tablespoons Olive Oil
½ teaspoons Salt

Small Batch:
2 cups All-Purpose Flour
3 Eggs
¼ teaspoon Salt
1 tablespoon Olive Oil

Medium Batch:
2 ½ cups All-Purpose Flour
4 Eggs
½ teaspoon Salt
1 ½ Tablespoon Olive Oil

Fresh Spinach Pasta Sheets:
¼ cup cooked spinach, squeezed very dry
2 Tablespoons Olive Oil
3-3 ½ cups All-purpose Flour
4 large Eggs
½ teaspoon Salt
Printable Version
Regular Batch:
Makes 12 sheets (approximately 1 1/3 pounds) for Tortellini , Ravioli, and Half moons recipes.
Sift the flour onto a clean countertop or into a large bowl. Make a deep well in the center of the flour.
In a small bowl, beat together the eggs, olive oil, and salt. Pour this mixture into the well. Using a fork, gradually beat the flour into the liquid to form a smooth paste. Continue mixing the flour and eggs until a firm dough forms. Knead the pasta dough, adding more flour as needed to form a strong, smooth, elastic ball. Since flours vary from region to region, you may not use all of the flour, or you may need to add more. This process should take only 4-5 minutes. Cover the dough and let rest for 5-10 minutes.
To make pasta sheets, use a roller style pasta machine. Cut the dough into 6 even pieces. Work with one piece of dough at a time, leaving the remaining pieces covered. Dust the first piece of dough with flour and run it through the rollers of the machine adjusted to the widest setting (commonly numbered 1). Fold the dough in thirds and press gently. Feed the narrow edge into the roller. Repeat folding the dough and rolling.
Adjust the rollers to the next smaller setting (commonly numbered 2) and roll the narrowest end of the pasta through the machine. Continue altering the setting by one notch and rolling the pasta through to form a long sheet. Dust with additional flour as needed. I tend to not use the final, thinnest setting (level 7) because it is too thin for most dishes. Cut the sheets in half for easier handling.
Place the pasta sheets onto a well-floured surface or clean, lint-free cloth and continue with the remaining pieces of pasta dough. Use the sheets for lasagna or cannelloni. Stuff to form ravioli or tortelloni. Or run the sheets through the cutter to make linguini or fettuccine.
Small Batch:
Use this recipe for all Lasagnette and Medallions unless instructed differently
Makes 1 pound of fresh pasta, about 8-12" pasta sheets.
Follow the instructions for fresh pasta. Cut the kneaded dough into 4 equal pieces.
Medium Batch:
Use this recipe for all Lasagnas and Layered pastas unless instructed differently
Makes 1 ¼ pounds of fresh pasta, about 10-12" pasta sheets.
Follow the instructions for fresh pasta sheets. Cut the dough into 5 pieces.
Fresh Spinach Pasta Sheets:
Makes 12 sheets (approximately 1 1/3 pounds)
Puree the spinach, the olive oil and one egg in a blender of food processor to a smooth paste.
Sift the flour onto a clean countertop or into a large bowl. Make a deep well in the center of the flour. In a small bowl, beat together the spinach puree, remaining eggs and salt. Pour this mixture into the well. Using a fork, gradually beat the flour into the liquid to form a smooth paste. Continue mixing the flour spinach and eggs until a firm dough forms. Knead the pasta dough, adding more flour as needed to form a strong, smooth, elastic ball. Since flours vary from region to region, you may not use all of the flour, or you may need to add more. This process should take only 4-5 minutes. Cover the dough and let rest for 5-10 minutes.
To make pasta sheets, use a roller style pasta machine. Cut the dough into 6 even pieces. Work with one piece of dough at a time, leaving the remaining pieces covered. Dust the first piece of dough with flour and run it through the rollers of the machine adjusted to the widest setting (commonly numbered 1). Fold the dough over onto itself, press, and roll again. Dust the dough lightly with flour if it is sticky. Adjust the rollers to the next smaller setting (commonly numbered 2) and roll the narrowest end of the pasta through the machine. Continue altering the setting by one notch and rolling the pasta through to form long sheets. Dust with additional flour as needed. I tend not to use the final, thinnest setting (level 7) because it is too thin for most dishes. Cut the sheets in half for easier handling.
Place the finished sheets onto a well-floured surface or clean, lint-free cloth and continue with the remaining pieces of pasta dough. Use the sheets for lasagna or cannelloni. Stuff to form ravioli or tortelloni. Or run the sheets through the cutter to make linguini or fettuccine.
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