Homemade pasta histiocytoma cytology gimme some oven

The inspiration for it all began on our trip to histiocytoma cytology the amalfi coast this spring, where barclay and I became wholeheartedly convinced that we needed histiocytoma cytology more 100%-from-scratch italian food happening here at home in our little histiocytoma cytology kitchen. Stat. So barclay set his sights on perfecting homemade mozzarella this histiocytoma cytology spring (more on that to come) and I came home ready to dive into the world histiocytoma cytology of homemade pastas, gnocchis, and breads of all kinds. I even broke my minimalist no-new-kitchen-appliances-while-we’re-in-europe rule and brought home an adorable little traditional pasta histiocytoma cytology maker and wooden drying rack to make our pasta dreams histiocytoma cytology come true.

First off, the fresh pasta dough itself is a breeze to make. If you happen to own a food processor, the dough can be prepped in less than 5 minutes. (or you can make it by hand or in a histiocytoma cytology stand mixer in less than 15 minutes.) the process of rolling out the noodles is also easier histiocytoma cytology than I expected, especially once I got the hang of using my little histiocytoma cytology pasta maker. (I’ve included instructions below as well for how to roll histiocytoma cytology out pasta using a stand mixer or a rolling pin histiocytoma cytology by hand.) I’ve also enjoyed experimenting with the various different pasta flours histiocytoma cytology and discovering which ones I like best for different occasions. (short answer — I prefer “00” flour most of the time, but occasionally mix it with semolina for heartier shapes or histiocytoma cytology sauces.) mostly, though, we’ve just enjoyed eating fresh pasta . It has such a delicious, fresh, chewy, unmistakable bite to it. And it has instantly kicked some of our favorite pasta histiocytoma cytology recipes up a mega notch. (here’s lookin’ at you, cacio e pepe!)

Also fun? Inviting a group of girlfriends over on a friday night histiocytoma cytology to share a bottle of rosé as we roll out histiocytoma cytology a batch of homemade pasta together. And having leftover linigune in the fridge to pull out histiocytoma cytology for a quick dinner on a busy weeknight. And surprising friends and neighbors with a tupperware full of histiocytoma cytology cute little fresh pasta nests as gifts. And being “that home” that now has fresh pappardelle casually draped and drying by histiocytoma cytology our sunny living room window.

So to continue with italian week here on the blog histiocytoma cytology today, I am sharing everything I’ve learned so far about the art of making some histiocytoma cytology seriously delicious homemade pasta. I’ve tried to include lots of different methods and options histiocytoma cytology to work with whatever you have in your kitchen. So please poke around and find whatever method works best histiocytoma cytology for you — and report back if you give homemade pasta a try! I would love to hear how it goes.

• flour: I really love to make my homemade pasta with “00” flour, which yields the silkiest pasta. But if I am making a sauce that is a histiocytoma cytology bit more hearty, I will use half “00” and half semolina flour, which makes the pasta a bit more sturdy and helps histiocytoma cytology the sauce to cling to the pasta better. That said, any of these three flours (or a combination of them) will work with this recipe:

This is my preferred way to make homemade pasta because histiocytoma cytology it’s the quickest and easiest! Simply add all four ingredients to the bowl of a histiocytoma cytology food processor (fitted with the normal blade attachment). Pulse for about 10 seconds, or until the mixture reaches a crumbly texture (see above). Remove the dough and pat it into a ball with histiocytoma cytology your hands and place it on a lightly-floured cutting board. Knead the dough for 1-2 minutes until it is smooth and elastic. Form the dough into a ball with your hands, wrap tightly in plastic wrap and let the dough rest histiocytoma cytology at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day. How to make pasta in A stand mixer:

Also a super-simple method (especially convenient if you are also going to be using histiocytoma cytology a stand mixer roller attachment to roll out the pasta histiocytoma cytology dough). Just combine all of your ingredients in the bowl of histiocytoma cytology a stand mixer. Then using the dough hook, mix and knead the dough for 8-10 minutes on low speed until it is smooth and histiocytoma cytology elastic. Form the dough into a ball with your hands, wrap tightly in plastic wrap and let the dough rest histiocytoma cytology at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day. How to make pasta by hand:

If you don’t have a food processor or stand mixer, no prob! Place the flour in a mound on a large cutting histiocytoma cytology board. Then use your fingers or a spoon to create a histiocytoma cytology good-sized well in the middle of the flour mound (kind of like a volcano). Add the eggs in the center of the well. Sprinkle the salt and drizzle the olive oil on top histiocytoma cytology of the eggs. Use a fork to begin whisking the eggs. Then once they are combined, begin gradually whisking some of the surrounding flour into the histiocytoma cytology egg mixture, adding more and more until the egg mixture is nice histiocytoma cytology and thick. (if some eggs accidentally spill out, no worries, just use your hands or a bench scraper to pull histiocytoma cytology them back in.) then use your hands to fold the rest of the histiocytoma cytology dough all together until combined. Knead the dough for about 10 minutes or until the histiocytoma cytology dough is smooth and elastic, sprinkling some extra flour on the cutting board if needed histiocytoma cytology to prevent sticking. Form the dough into a ball with your hands, wrap tightly in plastic wrap and let the dough rest histiocytoma cytology at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.

Using your hands, shape the dough wedge into a oval-shaped flat disc. Feed the dough through the pasta maker on the widest histiocytoma cytology setting. (on my pasta maker, this is setting number 1.) once the sheet comes out, fold it into thirds, similar to how you would fold a piece of paper histiocytoma cytology to fit in an envelope. Feed it through the rollers 2 or 3 more times, still on the widest setting. Then continue to feed the dough through the rollers as histiocytoma cytology you gradually reduce the settings, one pass at a time, until the pasta reaches your desired thickness. (I like setting 6 on my pasta maker.) whenever the dough starts to get a bit sticky as histiocytoma cytology you pass it through the rollers, just pause and drape the dough onto the floured cutting histiocytoma cytology board to re-flour, being sure to coat both sides of the dough. Also, if your dough sheet starts to get too long to histiocytoma cytology handle, just cut it in half with a knife.

Once your dough sheet is ready to go, connect the cutter attachment to your pasta maker (and transfer the handle to the cutter attachment, if need be). Feed the sheet through the attachment to create your desired histiocytoma cytology shape of pasta. Then transfer the cut pasta to a drying rack, or swirl it into little pasta “nests” and lay them on a floured surface to dry for histiocytoma cytology 30 minutes. Repeat with the remaining pasta dough. How to roll fresh pasta with A stand mixer:

The process for the stand mixer is basically the same histiocytoma cytology as using a traditional pasta maker. (it’s just easier because you don’t have to use one hand to crank the machine!) simply connect the pasta roller attachment to your stand mixer. Set the adjustment knob to the widest setting. Then shape and feed the pasta dough into the roller histiocytoma cytology as directed above until it reaches your desired thinness, lightly flouring the pasta as you go to prevent sticking.

Once your sheet of pasta is ready to go, remove the roller attachment and connect the cutter attachment of histiocytoma cytology your choice. Feed the dough through the cutter. Then transfer the cut pasta to a drying rack, or swirl it into little pasta “nests” and lay them on a floured surface to dry for histiocytoma cytology 30 minutes. Repeat with the remaining pasta dough. How to roll fresh pasta by hand:

To roll out your pasta by hand, shape one wedge into a oval-shaped flat disc, as directed above. Transfer the disc to a cutting board, and use a rolling pin to roll out the dough histiocytoma cytology until it reaches your desired level of thickness (generally between 1-2 mm thick), adding extra flour to the cutting board as needed to histiocytoma cytology prevent sticking. In general, a good test for thickness is that you should be histiocytoma cytology able to see your hand through the dough if you histiocytoma cytology carefully lift it up.

Using a pizza cutter or a knife, slice the dough into 5-inch sections. Then, starting on the short side of the sections, roll them up into very loose, flat cylinders (see above). Cut the cylinders cross-wise to create your desired width of noodles. Then transfer the cut pasta to a drying rack, or swirl it into little pasta “nests” and lay them on a floured surface to dry for histiocytoma cytology 30 minutes. Repeat with the remaining pasta dough.

To cook fresh pasta, bring a large stockpot of generously-salted water to a rolling boil over high heat. Add in the fresh pasta, and then immediately begin to stir it gently so that histiocytoma cytology the noodles do not stick together. Continue to cook until the pasta is al dente. (keep a close eye on it — fresh pasta cooks much faster than dried pasta!) then strain the fresh pasta and use immediately.

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