{"id":809,"date":"2018-12-28T12:33:54","date_gmt":"2018-12-28T19:33:54","guid":{"rendered":"http:\/\/olivereats.ca\/?p=809"},"modified":"2019-02-25T07:15:45","modified_gmt":"2019-02-25T14:15:45","slug":"pasta-dough","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2018\/12\/28\/pasta-dough\/","title":{"rendered":"Pasta Dough"},"content":{"rendered":"<p>This recipe is taken directly from Sorrentino&#8217;s Beginner Pasta Making cooking class. Served us well for making quick great tasting fresh pasta. The key to this recipe is 00 or Tipo flour; it is a fine flour with a lower gluten content than all-purpose flour (can be found at the Italian Centre). This recipe may also be prepared using pasta (100% durum semolina) flour.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>2 cups 00 flour (about 350 grams)<\/li>\n<li>2 lg whole eggs<\/li>\n<li>Sparkling water<\/li>\n<li>Olive oil<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>To prepare the mixture by hand, place flour on a clean counter top or rolling board and make a well in the centre (I like using a large stainless steel bowl to contain the mess).<\/li>\n<li>Break the eggs into the well and using a fork, beat the eggs gradually drawing in flour from the inner sides, leaving the outer edge intact so that the eggs don&#8217;t spill out (if they do, just sprinkle with flour and bring the eggs back into the centre).<\/li>\n<li>Continue dragging the flour into the centre well, stirring the ingredients together until the dough begins to for a homogeneous ball.<\/li>\n<li>Add a little drizzle of olive oil and a splash of sparkling water.\u00a0 Start kneading the dough and continue to work in all the flour.\u00a0 If need be, add drizzles of sparkling water until all the flour is worked into a ball.<\/li>\n<li>Sprinkle the working surface with flour and continue kneading the pasta dough.\u00a0 You have the right consistency when the dough holds together but the surface is not sticky.\u00a0 The surface should be almost dry to the touch.<\/li>\n<li>When the right texture has been reached, form a ball and leave to rest under an inverted bowl for 10-15 mins.<\/li>\n<li>Cut the ball into 4 pieces.\u00a0 Flatten the dough pieces with your hands.<\/li>\n<li>Using the pasta attachment, put the setting on 1.<\/li>\n<li>Run the dough through and fold in 1\/2.\u00a0 Do this a couple of times until the dough is the width of the pasta roller.<\/li>\n<li>Roll the dough through #1, twice.<\/li>\n<li>Increase the setting by 1 and again run the dough through twice.\u00a0 Lightly flour if dough becomes sticky.<\/li>\n<li>Continue increasing setting by 1 and running through twice until desired thickness is achieved.<\/li>\n<li>For ravioli, setting #5 works well.\u00a0 Possibly #6.\u00a0 See suggested settings below.<\/li>\n<li>To make ravioli, place a piece of dough on floured surface.\u00a0 Place 1 tsp of filling in center.\u00a0 Use an egg wash around the edges.\u00a0 Seal the 2nd layer ensuring that there are no air bubble with the filling otherwise the they will burst when cooked.\u00a0 LIghtly dust with flour so they don&#8217;t stick together and place on tray.<\/li>\n<li>Cook the ravioli in boiling water for a few minutes until they float to the surface.\u00a0 Serve right away with a sauce of your choice.<\/li>\n<\/ul>\n<p><\/div>\n\n<p>&nbsp;<\/p>\n<p><strong>Roller Setting\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Uses<\/strong><\/p>\n<p>1 or 2&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;.Kneading and thinning dough<\/p>\n<p>3&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;..Thick noodles<\/p>\n<p>4&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;..Egg noodles<\/p>\n<p>4 or 5 &#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;Lasagna noodles, fettuccine, spaghetti, and ravioli<\/p>\n<p>6 or 7&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;..Tortellini, thin-fettuccine, and linguine fini<\/p>\n<p>7&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;.Very thin &#8220;angel-hair&#8221;-type pasta\/capellini or very fine linguine<\/p>\n<p>&nbsp;<\/p>\n<p>Thanks to chef Jeff @ Sorrentino&#8217;s!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe is taken directly from Sorrentino&#8217;s Beginner Pasta Making cooking class. Served us well for making quick great tasting fresh pasta. The key to [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":814,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[9],"tags":[80,78,79],"class_list":["post-809","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","tag-fresh","tag-pasta","tag-sorrentinos"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/olivereats.ca\/wp-content\/uploads\/2018\/12\/Fresh-pasta_041218_36.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-d3","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/809"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=809"}],"version-history":[{"count":5,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/809\/revisions"}],"predecessor-version":[{"id":839,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/809\/revisions\/839"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media\/814"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}