Pasta: Difference between revisions
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I thought I have to give up noodles... so I immediately came to ATK... | I thought I have to give up noodles... so I immediately came to ATK... | ||
AND... I'm so glad that I can also make this in a Food Processor... So HAPPY. | AND... I'm so glad that I can also make this in a Food Processor... So HAPPY. | ||
=====Fresh Pasta Dough===== | |||
[https://www.delish.com/cooking/recipe-ideas/a32842783/pasta-dough-recipe/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_del_md_pmx_prog_org_us_18345007169&gad_source=1&gad_campaignid=18339119658&gbraid=0AAAAACq-IPwfFQZpST2Nij6D0m32NFdE0&gclid=Cj0KCQiA7fbLBhDJARIsAOAqhsdRL9JBZcifelSNcMWDofgIxUSfnhh1D8gbow9Y6NxMNsBweteMdeYaAmuLEALw_wcB by Makinze Gore 12/3/21 Delish] | |||
The best part about making your own pasta dough is getting to choose the shape. A wide, long noodle like pappardelle or fettuccine is most common and perfect for bolognese. Simply cut the dough thinner for spaghetti like noodles or keep them extra wide for lasagna noodles. The dough is the same base for ravioli as well. Stuffed pasta just needs to be rolled out thinner. Any extra dough will freeze well. Roll the dough out and cut the pasts to your desired shape. After it dries out it can be stored in a freezer safe bag for up to 3 months. You can boil it from frozen! Just add an extra minute or two to the cook time. | |||
