Oli’s Pasta

  Oli held a pasta 101 class for me the other night.  It gave me a chance to use my pasta machine for the first time.  Here we share his technique for making this fresh tri-color delight.

Face it. 
Pasta’s best when it’s fresh.  It’s an easy process and the end result, topped with some fresh pesto, tomato sauce or just drizzled with some extra virgin olive oil and a grating of cheese. . . well, what more can I say?    B
uon appetito!

pasta 1000x700

       Basic pasta
2 cups all purpose flour
3 large eggs
1 teaspoon salt                          

      Green Pasta                                     Red Pasta 
2 cups all purpose flour                     2 cups all-purpose flour
2 large eggs                                          2 large eggs
4 ounces fresh spinach                      4 tablespoons tomato paste
1 teaspoon salt                                     1 teaspoon salt 

Preparing spinach for spinach pasta.
 2345
1.  Fill a medium size soup pot about 3/4 full with water.  Bring to a boil over high heat and toss in spinach. Let boil for 30 seconds. (Blanch the spinach.)

2.  Using a strainer remove spinach and drop leaves into cold water for a few minutes to stop the cooking and preserve the beautiful, deep green color.
3.  Reserve one cup of the spinach water and drain the rest.

4
.  Put water and spinach in bowl of a food processor and process about 30 seconds.
5.  Press spinach through a sieve to remove liquid. Discard liquid and set spinach aside until you are ready to make the pasta.


                                            ************************************************
We’ll show you
how to make plain pasta, spinach pasta and tomato pasta. The dough is made the same way in a food processor or by hand.
      We’ll give you the how to’s for rolling out the dough the traditional way as well as for running it through a pasta machine.
                                            ************************************************

                                     Making pasta the traditional way

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1.  Put flour on a clean, dry work surface. Make a well in the center. Break eggs into center of well. Add salt. Depending on type of pasta you are making, add processed spinach or tomato to the well.
2.  Using your fingers gradually pull flour into the eggs. Keep incorporating flour until you have made a dough.
3.  Add flour or drops of water if necessary. Kneed dough until smooth.
4.   Place dough in plastic food bag and refrigerate for one hour.

                                    Rolling out the dough 
IMG_9439 AIMG_9446 CIMG_9450 EIMG_9456 G

1.   Place dough on a well floured work surface.
2.  Using a rolling pin roll out dough as thin as you can. Flour dough as necessary to avoid sticking.
3.  If you are making spaghetti or tagliatelle roll the dough and use a sharp knife to cut the pasta into ribbons.
4.  Put pasta in a plastic food bag and refrigerate or freeze until ready to use.

                                     Making dough with a food processor
6a
79,510
1.  Fit bowl of food processor with blade and place flour, egg, salt and spinach or tomato paste into bowl.Process for a minute or so until all ingredients are well mixed and a firm dough is formed.

2.  Place dough on a clean work surface and firmly knead with your hands until soft and elastic.
3.  Put dough into a plastic food bag and refrigerate for an hour.

                                      Rolling dough with pasta machine
111314a15
1.  You can use this method for any single pasta recipe, however we will show you how to make tri-colored pasta, like the Italian flag above.
2.  Lay the loaves of dough side by side so that they are snugly touching each other.  Using a rolling pin flatten them so that you iron the three separate loaves into one sheet about 1-inch thick.
3.  Now generously flour the work surface as well as the sheet of dough. Continue to roll out to about 1/4-inch thickness.
4.  S
et pasta roller to thickest setting. Feed the sheet through the pasta machine. Lightly flour dough again. Set machine to next thinner setting and pass dough through again.
5.  Continue to flour and pass dough through thinner settings until you have reached desired pasta thickness.

                                                   Final Destination
16italian flag on board1718
  Now you can choose the cut of pasta for your dish:  lasagna, tagliatelle, spaghetti…
Set the machine to your desired choice and run the dough through.

  If you want to cook it right away, bring plenty of salted water to a boil, blurp in a pour of olive oil, add the pasta and cook for about 2-3 minutes depending on the thickness of the pasta.

If you want to store the pasta, generously flour and place in a plastic food bag. Refrigerate for a few days until ready to use. It can be frozen for a few months. 

   Or you can put it on a tray and let it dry. Drying time is pretty quick.  You can then store pasta until ready to use.

Our Pasta Recipes:
Pork Tenderloin with Onions and Blue Cheese
Swallow´s Nests
Oromo, Kyrgyz Stuffed Pasta Roll

pasta 1000x700


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About Allthatcooking

We are an Icelander living in Sweden and New England Yankee living in Virginia who share not only a great friendship but also a passion for world food. Our particular interest lies in the types of dishes that bring people together at celebrations and during holidays. When we take an occasional break from working on our global cookbook, we post on what is now a side project - our blog . Visit us at www.allthatcooking.com
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12 Responses to Oli’s Pasta

  1. This looks easy to do but last summer Dagrun and i went down town in Reykjavik to a
    classic Italian restaurant, this is the place to eat. Quite small and cozy on the main shopping street, Laugavegur. I dont like tomatos, what do you recommend instead ?

    • Hi Steinar. If i understand you right you are asking what else you can use to get red pasta, is that right ? Well, you could use red bell pepper. Just puree it and pass through a sieve. Other alternative is to use fresh beetroot. You could either cook it first until soft or grate it fresh and then press through a sieve in both cases. A half beetroot would do the job . If you want to make black pasta the tradition is to use squid ink. To make yellow pasta you could add a teaspoon of turmeric to the basic recipe. Just mentioning some 🙂

  2. ieatsigrins says:

    Iron! Blurp! Italian Flag dough (love it!). Those are the touches that make your blog unique. You make it look easy enough to try. Or maybe I should watch you make it at least once. We could test it for you.

  3. Dagrún Ása Ólafsdóttir says:

    Þetta lúkkar mjög vel!! 🙂 Væri til í að prófa svona heimagert pasta 😀

  4. Pétur Örn Gíslason says:

    Þetta lítur rosalega vel út Óli! Þú verður að taka okkur Dagrúnu Ásu í kennslu við gott tækifæri í pastagerð enda elskar hún hakk og spagetti og væri ekki verra að vera með sitt eigin spaghetti 🙂

  5. Pingback: Pork Tenderloin with Onions and Blue Cheese | All That Cooking

  6. Pingback: Swallow’s Nests | All That Cooking

  7. Pingback: Oromo, Kyrgyz Stuffed Pasta Roll | All That Cooking

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