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Displaying items by tag: pasta machine
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Thursday, 11 March 2010 14:28

Pasta Techniques: Filling Ravioli and Forming tortellini

 

Filling Ravioli 
   Place one pasta sheet on a lightly floured work surface. Using a chef's knife or pastry wheel, trim the dough into strips 4 inches (10 cm) wide. Layer the strips on a floured baking sheet as directed in the recipe, and roll out and trim the remaining dough pieces.
   Lightly flour 3 more baking sheets. Lay 1 dough strip on the work surface. Fold the dough in half lengthwise to mark the center and then unfold it.
   Beginning about 1 inch (2.5 cm) from one of the short ends, piace teaspoonfuls of the filling about 1 inch apart in a straight row down the center of one side of the fold.
   Dip a pastry brush or your fingertip in cool water. Lightly brush around the filling.
   Fold the dough over the filling, molding it around the filling to press out any air pockets. With your fingertips, firmly press the edges of the dough together to seal.
   Using a fluted pastry wheel or a sharp knife, cut between the mounds of filling. Separate the squares and piace, not touching, in a single layer on the prepared baking sheets.
 

 Forming tortellini
   Place one pasta sheet on a lightly floured  work surface. Lightly flour a large baking sheet. Using a knife or pastry wheel, cut the dough into 2-inch (5-cm) squares.
   Layer the squares fiat on the prepared baking sheet, spacing them so they don't touch and separating each layer with a lightly floured kitchen towel. Roll out and cut the remaining dough sheets.
   Lightly flour 3 more baking sheets. Place about 1/2 teaspoon of the filling in the center half of each square. Dip a pastry brush in cool water and lightly brush around the filling.
   Fold a corner of the dough over the filling to form a triangle. Using your fingers, mold the dough around the filling to eliminate any air pockets, firmly press the edges  together to seal.
   Bring the 2 opposite points of the triangle together to form a circle, and pinch the points together to seal. The third point forms a peaked top; curl it back slightly.
   Place the tortellini, not touching, in a single layer on the prepared baking sheets.

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Monday, 08 March 2010 20:33

Pasta Techniques: rolling

 

Pasta Techniques

Rolling With a Pasta Machine

Follow the manufacturer's instructions to anchor the pasta machine to the counter. Turn the dial to set the rollers at the widest setting and attach the crank. 
 Pasta Techniques  Cut the dough into 4 pieces and flatten each into a disk 1/2 inch (12 mm) thick. Run 1 disk through the widest setting on the machine 2 or 3 times. Flour the dough lightly if it starts to stick.
 Pasta Techniques  Fold the dough lenghwise into thirds, turn the dial to the next narrower setting, and run the dough through again. Repeat this twice, lightly flouring as need.
 Pasta Techniques  Fold, flour, and run the sheet of dough 2 or 3 times through each progressively narrower setting until the pasta is V16 inch (2 mm) thick, then cut as directed in individuai recipes. Repeat with the remaining disks of dough.
 Pasta Techniques

 Rolling by Hand


Cut the dough into 4 pieces and piace 3 pieces back under the bowl. Dust a large work surface with flour and flatten the dough piece into a disk about 1/2 inch (12 mm) thick.
 Pasta Techniques  Place a rolling pin in the middle of the dough and start rolling out toward the edge. Pick up the dough and give it a quarter turn. Keep rolling out toward the edge and turning the dough until it is about 716 inch (2 cm) thick, then cut as directed in individual recipes.
 Pasta Techniques  Cut the pasta sheet into 4 sections 10 inches (25 cm) long. Lay the sections on a lightly floured rimmed baking sheet, layering them and separating the layers with floured kitchen towels
 Pasta Techniques Secure the strand-cutting attachment and crank into the pasta machine. One at a time, insert the dough sections into the blades and turn the crank to create strands. 
 Pasta Techniques Spread the strands out on a lightly floured baking sheet, separating them so they have room, and let them dry for 10-20 minutes. They should feel slightly leathery, but not be brittle. 
   
   

 

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