Recipe: Working with Homemade Fresh Pasta Dough, Shaping, Drying and Cooking

WORKING WITH FRESH PASTA DOUGH

ROLLING AND CUTTING FRESH PASTA:
Roll each part dough with rolling pin into rectangle 1/8 to 1/16 inch thick on lightly floured surface. Sprinkle dough lightly with flour.

TO MAKE FETTUCCINE OR LINGUINE:
Loosely fold rectangle lengthwise into thirds (Fold one-third of dough lengthwise slightly over center then bring remaining side over folded dough); using a knife or pastry cutter cut crosswise into 1/4-inch strips for fettuccine or 1/8-inch strips for linguine. Shake out strips. Arrange pasta in single layer on lightly floured towels; sprinkle lightly with flour. (Or hang pasta on pasta drying rack.) Let stand uncovered at room temperature 30 minutes (see Drying Fresh Pasta for longer storage below). Cook immediately as directed below, or cover and refrigerate up to 2 days, arranged in single layer on lightly floured towels.

TO MAKE RAVIOLI:
Cut rolled dough into rectangles, 14x4 inches. Keep dough covered with plastic wrap until ready to use so it will not dry out. Place 1-teaspoon mounds of filling about 1 1/2 inches apart in 2 rows on one rectangle of dough. Moisten the dough lightly around mounds with a pastry brush dipped in water. Top with a second rectangle. Press gently around mounds to seal. Press gently around mounds to seal. Cut between the mounds into squares using a pastry cutter or knife. Arrange in a single layer on lightly floured towels; sprinkle lightly with flour. Let stand at room temperature 30 minutes before cooking. Cook immediately as directed below, or cover and refrigerate up to 2 days, arranged in single layer on lightly floured towels.

DRYING FRESH PASTA:
If desired, let pasta stand at room temperature until completely dry. (Do not store until completely dry.) Dried pasta is very fragile; handle carefully. Cover loosely and store at room temperature up to 1 month.

COOKING FRESH PASTA:
Heat 4 quarts water (salted if desired) to boiling in Dutch oven; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until aldente (tender but firm). Begin testing for doneness when pasta rises to surface of water. Drain pasta; do not rinse .

PASTA COOKING TIPS:
- Use plenty of water for cooking pasta (at least 1 quart water for every 4 ounces pasta), so that the pasta can move freely and cook evenly.
- Make sure water is boiling before adding pasta. Cook pasta at a fast boil.
- Salting the cooking water adds flavor but is optional. Salt is not necessary for proper cooking of pasta. You can also add flavor to pasta by adding a tablespoon of dried herbs or lemon juice to the cooking water or by using broth as all or part of the cooking liquid.
- Cook pasta just until it is tender but firm (al dente). Overcooking makes pasta mushy and pasty.
- Do not rinse pasta unless stated in the recipe. The general rule is to rinse pasta only if it will be used in a cold salad.

From: Recipelink.com
Source: Recipe booklet: Bravo! Pasta, Betty Crocker Creative Recipes No. 79, April 1993