Go to the Recipe: Fresh Sheet Pasta
This recipe will be my next pasta run - just to check it out. Looks straightforword, I will try basic recipe first then try with semolina as I have all that. I will post up when I give it all a shot.
One follow up question though - is how would (or wouldn't you) modify this recipe to work well in an extruder or say a Torchio (Model B for reference). I'm looking for a simple go to for extrusion.
Trying to color it with fresh beet juice, it turned out great by using 3 whole eggs and one egg yolk, which brought me to 176g and added 24g of juice to get the 200g of liquid. (I understand egg yolk, egg white, and water are not exactly interchangeable) I used 340g of Members Mark Bread Flour. I had to moisten my hands once when hand kneading it to get it to a more appropriate consistency before wrapping, but the liquid to flour ratio seemed pretty spot on. Very happy with the results.
Thanks for sharing a GF version. Would love to make this for my Celiac girlfriend
How should I scale the recipe if I'm making spinach pasta dough?
I made this recipe as written, it produced the best pasta we’ve ever made. I really appreciate having the precision of measuring by weight. Tonight we used the same recipe, substituted Bob’s Red Mill gluten free all-purpose flour and added 2 tsp of xanthan gum. It was a bit harder to work with but in the end we successfully made gluten free fettuccine.
Hello chefsteps. If I want to make colored pasta (in this case, fresh spinach pasta), how should I adjust this recipe?
Thank you
For sure and it is just optional anyhow. Depends on how much chew or spring you want. That particular flour sits at about 14% and will make great pasta. It is bleached, bromated, and malted so the malt will add in tenderness.
I also have a question about adding in gluten. We own a pizza shop and have Gold Medal High-gluten All Trumps flour on hand. Can I just use that and skip adding the gluten?
We blanch it here, https://www.chefsteps.com/activities/what-do-you-call-24-layer-lasagna-freaking-delicious, I think it is good practice to blanch fresh pasta to take a the raw flour taste away. Just a quick in and out of boiling water is all you need.
If using pasta sheets in lasagna do I need to cook first?
The ratios will be different with he semolina, as it is not quite as fine. You might just have to add a little bit more water.
My Wife's weight has been inconsistent for years.
You can use ap, the results will be a little more tender and soft.
Will King Arthur AP work?
Great pasta
Large eggs average 50g each, but had you took the time to weigh an egg, you might have noticed
Because it's very hard to find fine flour with more than 10% gluten (eg. 00). Higher protein content usually means "whole wheat"-y flour which is not suitable for pasta.
Why use pasta flour with lower protein content then add gluten?
Get a cheap scale from Amazon. Measuring flour by volume cannot be consistent, but weight will be.
Likely due to the “humidity” of your flour. Depends on a couple things, like where you live, but you’re doing the right thing- add a teaspoon at a time to get your dough to ball up!
I would be a great idea to get a scale. Much easier to measure and most ChefSteps recipes use weight portioning in the recipe.
I have vacuum sealed to keep fresh. You should do this before cutting because it will clump up into a mound of dough after sealing. Then when you open you have to roll out and cut.
I have made this twice and have had to add a little bit of water during step 3 to get the dough to form a ball. Has anyone else had this happen? What am I doing wrong? Any suggestions?
For leftover dough, has anybody tried vacuum sealing ”whole” fresh pasta dough to get extra days In the fridge before the discoloration/oxidation kicks in (which also brings a funkier taste) Don’t have a sealer atm but would be interesting to know if you can extend freshness that way.
/Karl
During this virus, I am helping families that are struggling. I just made 2 tripled recipes and will make 3 lasagnas. Thank you for providing such a valuable recipe.
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Each egg is about 50grams.. google your flour
unfortunately I don't have a scale...how would I convert this to cups and number of eggs?
if it is over 4 days old I would say no. but under that than should be just fine
I refrigerated my dough ball and it discolored, is it still okay to use?
you can, you will need to let it air dry little after you form them.
Can I use this recipe to make hollow pasta such as penne?
Touché!!
Came out great for raviolis
it should all be close to the same. it is a pretty firm dough while kneading. did it turn out for you when you were all done? it becomes easier to work with after a few hours rest.
I found the dough quite tough while kneading and am wondering whether it was my flour: it was a different brand, but still said "00." Is the double zero ultimately what matters? Or is there another metric?
There’s not much that a Thermomix can’t handle. Been using one for years and love it!
Could I use Seminola flour?
@Raj Sai https://honest-food.net/ramp-pasta-morels-recipe/
@Kevin Kruger If you honestly don't want to weigh the ingredients, no one's forcing you to, or even to be here. I'm sure there are plenty of other websites out there which would better appeal to your delicate sensibilities.
there is a need to dry(allowing to relax). if not when you cut it, it clumps up and deforms. because its relaxing after cut.
I'm looking to make a ramp pasta. Any suggestions on how to modify this recipe for that (or really for adding any flavor to the pasta)? I'm assuming I'd blanch and puree and sieve the ramps, but I wasn't sure if I needed to reduce the liquid in the dough (i.e. less egg white?) or increase the flour?
Vacuum sealing would definitely crush it. Shaped pasta like ravoli or tortalini hold up well to freezing. Sheets and things like fettuccine don't freeze as well with the moisture in the pasta it can get all mushy. If you freeze it then through it straight into the pot it will hold up better
I saw the fresh pasta folds last three days in the fridge. Would I be able to freeze the uncut pasta to lengthen life or would it be better to cut, nest and dry it? If freezing, would it make sense to vacuum seal the pasta or would that crush the dough?
Absolutely. Work it a bit after removing from the processor so that it is smooth. Wrap tightly in plastic wrap, or the like, and fridge it. Let it warm a bit on the counter before rolling.
But it shouldn't be after the rest. If it is moist, simply very lightly flour each side of the piece you're working on before rolling. Usually after flouring twice or thrice during the reduction in thickness you won't need to add any more flour. Drying this pasta as called for makes it a PITA to roll with a hand-crank machine if you have rolled it thin - 6 on an Atlas Mercato.
Took 4 large eggs - more than the 200 g called for, but this fascination with weighing every item is, frankly, nonsense. Fine, weigh the flour - but the eggs? Anyway, there's really no need to dry the pasta after rolling. In fact, if you're using a roller and want it thin, drying makes it a PITA to roll through a hand-crank machine. If you want it thicker (5 on an Atlas Mercato) you can dry it but it isn't necessary. If you want it thin (6), don't dry it.
Pasta dough was perfect! Had to hand roll it since I don’t have a pasta roller, take your time and get it as thin as possible in small batches if rolling by hand. Great results!
Could I Do this recipe in a food processor then just refridgerate and then use
add 1 tsp of spinach powder to you dry mix
I have found that if the pasta is too wet when cut it will stick back together. The pasta needs to be dry enough to remain separated after cutting yet pliable enough to cut.
How many grams of squid ink would you recommend to add to this recipe? Thanks in advance.
If you have a Thermomix, there's no need to knead by hand. The Thermomix handles all forms of dough very easily.
Is drying out the pasta necessary? What would happen to its texture if i went right into cutting after rolling?
Would you explain how to modify the recipe to make a spinach (green) version ?
Hey ChefSteps, why do I have to knead dough by hand? Why can't I just leave it in the mixer for longer? Is that not possible? How much would the quality be affected? If I want to compromise a bit of the texture for convenience or because I can't knead well due to arthritis for example (which I don't have but many people do) then would it be okay to keep the mixer running to knead? For how long? When do I know the dough is ready? Thanks.
