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Fresh Pasta


  • Author: Executive Chef Mark Tiedt of Park Country Club of Buffalo

Description

This is Chef Mark’s tried and true pasta recipe that I got to do a test run of with my mom! It worked out so well that it pushed me to get the KitchenAid pasta attachments for myself and try this recipe on the game-changing lasagna from Bon Appetit!


Scale

Ingredients

  • 20 oz all-purpose flour – plus extra for flouring your surface, parchment paper, and pasta
  • 2 oz semolina flour
  • 6 egg yolks
  • 4 whole eggs
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon heavy cream
  • 2 teaspoon salt

Instructions

  1. Combine all ingredients and mix in a standing mixer or large food processor until dough comes together. If the dough is too dry, add a teaspoon of room temperature water at a time until dough comes together easily, but isn’t wet or sticky.
  2. Flour your surface, and knead dough for about 10 minutes until you poke your finger into the dough and it mostly fills back up – it should be malleable. Cover in plastic wrap, and refrigerate from 2 hours up to 24 hours.
  3. When ready to cook/make your pasta dish, prepare a baking sheet with floured parchment paper, and pull out your dough from the fridge. Cut your dough into smaller pieces, and roll out a little on the floured surface so it will go through attachment easily. Put through pasta roller attachments till at your desired thinness, then put through the spaghetti or fettuccine attachment, OR cut into the desired length/width for ravioli/lasagna. Place prepared pasta in a single layer on your baking sheet lined with floured parchment paper.*
  4. Cook your fresh pasta for 1-2 minutes (or until you see noodles start to rise to the surface for spaghetti/fettuccine noodles).**
  5. Mix in with your preferred sauce, and enjoy!

Notes

* I would also flour your pasta a little on top so they don’t stick together prior to cooking, especially for noodles.

** For lasagna noodles, boil 1-3 noodles at a time for 90 seconds, then place in a bowl of cold water for 30 seconds, then lay out in a single layer on parchment paper – must use immediately.

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