What is added to dough to make pasta?

Answer 1

BASIC PASTA DOUGH

2 lbs. flour

4 eggs

1/2 tsp. salt

1 c. warm water

Make a well with 3/4 of the flour; add salt and eggs to the well and mix together slowly, adding water as necessary. Knead about 10 minutes; cover and let dough rest for 10 minutes, then knead again until very smooth. This dough is now ready to use: Ravioli, lasagna, fettuccine, cannelloni, etc.

Answer 2

Ingredients

• 1 1/2 cups unbleached flour
• 1 egg
• 1/2 teaspoon salt
• 1 teaspoon olive oil
• 1/2 cup tomato paste or minced sun-dried tomatoes
• 2 tablespoons fresh basil finely chopped
• (optional) water
• 1. To make dough by hand: Mound the flour on a work surface and make a depression in center; add egg, oil, tomato paste, basil (if desired), and salt to depression. Slowly incorporate the egg mixture into flour with a fork or your fingertips until it's evenly and thoroughly absorbed. Add water 1 tsp. at a time, as necessary, to form a workable dough. Knead 5-10 minutes, or until dough is smooth and elastic. If dough is sticky, add a small amount of flour. If dough is dry, add water while kneading, a few drops at a time. Wrap dough in plastic wrap and let rest for 1 hour, or for several hours. To make dough in a food processor: Add flour, eggs, oil, tomato paste, basil (if desired), and salt to processor and pulse several times while adding small amounts of water until incorporated (dough will be crumbly, not elastic.) Knead as directed in preceding method., Food processor pasta dough doesn't require a resting period, but it doesn't hurt either. Refrigerated dough should be returned to room temperature before rolling.
• 2. Rolling and cutting the dough: Using a hand-cranked pasta machine, or a floured board and a rolling pin, roll out dough to desired thinness. Filled pastas such as ravioli and cannelloni, should not be rolled too thin and can be shaped right away. For cut pasta such as fettuccine or linguine, drape the rolled pasta sheets over the back of a chair or cardboard-covered clothes hanger for about 10 minutes. This brief drying time will prevent the pasta from sticking together when cut.
• 3. Cut pasta can be cooked immediately, or dried, or dusted with flour and frozen in bags for late use. Pasta sheets can be stored lightly dusted with flour and wrapped in plastic.

This recipe is for an egg pasta. Omit the egg and increase the olive oil to 1 tbl. for an eggless version.

Answer 3

This recipe is easy and fast to make. It only requires a few ingredients to make it delicious. It makes a great Italian pasta, and it is also cheap to buy the ingredients. You can make it as spicy as you want, simply by increasing the amount of Rotel and the amount of paprika and red pepper. If spicy foods are not your thing, you can leave out most of the spices and use tomatoes that are not as hot.

• 1 lb hamburger, browned
• 1 lb of Rigatoni pasta
• 2 cans crushed tomatoes
• 1 can Rotel
• Paprika and red pepper to taste

Brown the hamburger and cook pasta. Make it very al dente. Combine the two and then add tomatoes and spices. Enjoy. Serves 8.

Answer 4

Pressure.