Recipe - Roll Cut And Cook Homemade Pasta

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Okay, so the idea of preparing your own pasta may at first seem a bit
intimidating. Rest assured, once you experience how simple and creative it
is to prepare, you’re not the only one that will be impressed with your
delicious fresh pasta results. For those of you that have just joined
RecipeaDay, yesterday's recipe for Homemade Pasta can be found in the
Archives of our web site. Just go to:

http://www.recipeaday.com/archives/apr/24_Apr_98_Homemade_Pasta_Dough.htm
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Right now you can follow these simple steps to cut and cook your freshly
made pasta, or you can go down to your favorite kitchenware outlet and buy
a pasta maker. Either way, get your sleeves rolled up and a large, clean
surface area prepared for cutting your freshly made pasta.

To Cut Fettuccine: Prepare any variation of pasta dough and cut dough in
half. Place half of dough on a lightly floured surface and keep remaining
dough in plastic wrap. With a wellfloured rolling pin, roll dough into a
16inch by 12inch rectangle, the dough should be about 1/16 inch thick.
Fold dough in half to form a 16inch by 6inch rectangle, then fold in half
again for form a 16inch by 3inch rectangle. With a pastry wheel or sharp
nonserrated knife, cut folded dough crosswise into strips about One fourth inch
wide. Unfold strips. Sprinkle strips with flour to prevent them from
sticking. Roll strips into 'nests' and place on lightly floured jellyroll
pan. Repeat with remaining dough. Either cook your pasta now cover with
plastic wrap and refrigerate until you're ready to cook.

To Cut Pappardelle: Prepare any variation of pasta dough and cut dough in
half. Place half of dough on a lightly floured surface and keep remaining
dough in plastic wrap. With a wellfloured rolling pin, roll dough into a
12inch by 12inch square. With a pastry wheel or sharp nonserrated knife,
cut dough crosswise into twelve, 1inch wide strips. Sprinkle strips with
flour to prevent them from sticking. Place strips on lightly floured cookie
sheet. Place plastic wrap between layers of pasta strips. Repeat with
remaining dough. Either cook your pasta now cover with plastic wrap and
refrigerate until you're ready to cook.

To Cut Pasta Squares: Prepare any variation of pasta dough and cut dough in
half. Place half of dough on lightly floured surface and keep remaining
dough in plastic wrap. With a floured rolling pin, roll dough into a
12inch by 12inch square. Cover with plastic wrap. Repeat with other half
of dough. Cover surface of second square of dough with small pieces of
desired fresh herbs (stems removed). Remove plastic wrap from first piece
of dough; place on top of herbcovered dough. With floured rolling pin,
roll dough to 16inch by 16inch square. With a pastry wheel or knife, cut
dough into sixtyfour 2inch squares. Sprinkle squares with flour to
prevent them from sticking. Place squares on lightly floured cookie sheet.
Place plastic wrap between layers of pasta squares. Either cook your pasta
now cover with plastic wrap and refrigerate until you're ready to cook.

Preparing Fresh Pasta: About 15 minutes before serving, fill an 8quart pot
with 6quarts of water. Add 2 teaspoons salt and or a tablespoon of olive
oil, if desired. Add your fresh pasta and gently stir to separate. Boil for
about 3 to 5minutes until tender but firm. Drain and serve with your
favorite sauce or toss with a little olive oil and freshly grated Parmesan
or Romano cheese.

Posted to dailyrecipe@recipeaday.com by The Cook & Kitchen Staff
dailyrecipeowner@recipeaday.com on Apr 25, 1998