36 -fresh pasta by hand machine

HOME
About me
Class Schedule

Conversions
Ingredients

Recipe
Collection

Join Anna Maria’s
Newsletter
Subscribe today
and win a cookbook

Shopping
Mall

Food Shopping

PASTA FRESCA 3rd STEP
Fresh Pasta Dough

On a lightly floured work surface, fold the dough on itself . . . .

Flatten the dough to about 1/2 inch (1 cm) thick.

Pass it through the rollers of the machine set to the widest setting.

Repeat this step of folding the dough . . . .

. . . . and press to remove the air.

Pass it through the machine again.

. . . . and passing it through the machine at least 6 - 7 times, until the dough feels smooth and elastic.

Set the machine one notch lower to number 2 and pass the dough through the rollers once.

Move the dial to the number 3 notch and pass the dough through the machine again.

Then set the machine to number 4 notch and pass the dough through the rollers again.

Cut the dough strip when becomes too long and difficult to handle.

Then the number 5 notch.
*** Please note: on some machines this is the last notch.

Dust the sheet lightly with flour if the pasta becomes sticky.

Then finally set the machine to the last notch and pass the dough through the rollers for the last time. You can stop passing the dough through the machine at any moment, if the desired thickness is reached earlier.

If you need the fresh pasta for tortellini or ravioli, you may want to use the minimum flour necessary, just enough to prevent the dough from sticking to your hands while working.

This will make the pasta sheets very soft and moist, and they will stick nicely when forming the filled pasta pockets.

Shorten the pasta sheet for better handling, and set aside to rest for about 30 minutes before cutting.