Tuesday, April 28, 2015
2 Cups Bread Flour
1 Cup Whole Wheat Flour
White Flour for dusting
2 tsp Sugar
3/4 tsp Salt
2 tbsp EVOO
1 pkg Active Dry Yeast
1 Cup Warm Water heated to about 110 degrees (+ a little extra)
1 tbsp EVOO
1 Egg - Beaten
2 tbsp Italian Seasoning
In a stand mixer w/ the dough hook, add the bread flour and whole wheat flour, sugar, salt, evoo and yeast. Turn mixer on low and start to combine.
Slowly add the water to form a rough dough ball. Sprinkle counter w/ white flour and turn dough out on counter and kneed for about 6 minutes. You may need to keep wetting your hands to bring the dough together.
Once it is a smooth ball, drizzle a bowl w/ about 1 tbsp of evoo. Place in the bowl, covered with plastic wrap for about 1 hour.
Sprinkle counter with white flour and roll out dough into either a ball or long form or whatever you desire. Place on the desired baking sheet and cover with a damp towel for 30 minutes.
Slice cross hatches in the top of the bread and brush with egg wash. Sprinkle w/ Italian seasonings or whatever you like and bake in a pre-heated 375 degree oven for 25-35 minutes or until top is crusty golden and the center sounds hollow when tapped.
Friday, April 17, 2015
2 Cups 00 Flour + 1 1/2 Cups Flour + More for dusting (can use regular flour if don't have 00)
4 Large Eggs + 1 Egg Yolk
1 Tbsp Salt
1 Tbsp EVOO
1 Tbsp Garlic Powder
Pour the flour on the counter in a mountain formation. With a fork, burrow a hole in the center forming a well. In a bowl mix the eggs, salt, evoo & garlic powder.
Pour the egg mixture into the well. Slowly, with a fork, stir the egg mixture together gradually combining the flour from the sides. Use a bench scrape if necessary to pull the dough off the counter to combine. Dough will be dry and crumbly. Wet your hands and start to combine dough into a ball. May have to add water 1 tbsp at a time until dough forms a combined smooth dough. Probably kneed for about 10 minutes.
Flatten dough to about a 1" disc, wrap in plastic wrap and set on counter for about 20 minutes.
Unwrap dough and cut into 4 quarters. Roll each quarter out with a rolling pin to about 1/2". Place in your pasta rolling machine on the largest setting and continue down until the lowest setting. Then place in whatever setting you want: Spaghetti, Flat, etc. Dust with flour.
Fresh pasta cooks in about 3 minutes in salted boiling water.
Enjoy. Ultimate pastabilities with this recipe.