Fresh Pasta and Tomato Sauce Lab
Name: DEMO KEY
Goal:
You w earn to make fresh pasta from scratch and make tomato sauce usng basc ngredents
and seasonngs.
Pasta Ingredents:
1 cups four (you need ths amount to make the we)
pnch of sat
2 teaspoons canoa o
2 eggs (about 6 tbsp of egg)
Pasta Method:
Mx the FLOUR and SALT n a bow and then pour the four onto the COUNTER.
Make a WELL n the four on the counter.
Beat the eggs together n a bow wth the canoa o and then POUR them nto the we.
Usng a fork, GRADUALLY work the eggs nto the four unt as much of the four as possbe
has been ABSORBED. You w not use a of the four; f you do the dough becomes too dry.
DO NOT MIX IN ALL OF THE FLOUR OR YOUR PASTA WILL NOT WORK!!!
Start KNEADING the dough unt t s SMOOTH.
You may need to add some water or more four to get the CONSISTENCY rght. Pease ask f
you are not sure.
Knead the dough for FOUR to FIVE mnutes to deveop the GLUTEN and unt the pasta s
STRETCHY or ELASTIC. The dough w be qute STIFF.
Leave the dough to REST for about 5-10 mnutes covered wth a wet coth or pastc wrap so
that t doesnt dry out.
Whe the dough s restng, set up the pasta machne on the mxer. You' need about three
feet of workspace on each sze of the machne.
Dvde the dough nto sma portons about the sze of a deck of cards. Fatten the dough wth
your hands so t s as THIN as you can get t, and feed t through the machne, on the WIDEST
settng. It' probaby come out n broken peces, but don't worry.
Fod the whoe pece n HALF and ro t through agan. Once you have a sheet, you can
start rubbng extra FLOUR nto the pasta and repeatng the fod-n-haf-and-ro-through
procedure unt the pasta s ke a pece of coth, wth no hnt of DAMPNESS to the touch.
Now reduce the THICKNESS of the roers and run the peces through agan. Keep makng
them thnner and rong unt your pasta s as thn as you want. Ro each pece once, and on
every thckness on the scae - don't mss any stages out. Havng an extra person to coect
the dough out of the machne makes ths part much easer!
If the pasta gets too ong to dea wth at any pont, smpy cut t n haf.
At ths pont you w have arge, thn sheets of pasta. Ths pasta can be used to make
LASAGNE, CANNELLONI or RAVIOLI.
Canneon and asagne are made by bong the sheets whoe.
Ravo s made by pacng doops of fng on one sheet, pacng another sheet on top,
SEALING them together and CUTTING them apart.
If you are not makng sheets, now s the tme to cut your sheets of pasta. You w need to
remove the pasta roer from the mxer and choose the approprate pasta cutter attachment.
Tagate or SPAGHETTI are made by runnng the pasta through the approprate cutter.
Once you have the uncooked pasta ready, you need to keep t somewhere. If you pace
pasta straght onto the work surface, t' stck to the worktop. By FLOURING the pasta t w
not stck together. Pace foured pasta n a cean bow and cover wth a towe unt you are
ready to use t.
To !oo" Taglatell:
Brng the bggest pot you can fnd to a very hot, very fast ROLLING bo. It takes at east a
LITRE of water per portion to cook fresh pasta. Ths s more than dred pasta because dred
pasta doesn't stck together as easy as fresh pasta does.
Add a tte SALT and OIL to the water, then dump the pasta nto the water.
Str we, deay wth a PASTA SPOON, and pace a d on the pan to get the water back to
bong as fast as possbe. Once t s bong, take the d off agan.
The pasta w begn to FLOAT to the top. Keep testng sampes unt you get the a dente
consstency; st frm, but cooked through or amost cooked through.
Dran the pasta n a seve or coander and serve absoutey mmedatey. Fresh pasta ooses
ts heat and favour much faster than dred pasta.
#ddng Fla$our and !olour to Fresh Pasta
Tomato pasta - Use two or three tabespoons of doube concentrated tomato puree n the
mx, and two ounces more four.
Green pasta - Use about four tabespoons of spnach, cooked and pureed, wth more four to
get the consstency rght.
Garc and herb pasta - Add one teaspoon of garc powder and one tabespoon of dred herbs
to the mx.
Two-tone pasta - Make any two of the above pastas separatey. Ro them out separatey as
thn as you need. To make the two tone pasta, smpy pace the two peces on top of each
other and ro the pasta back through.
Tomato Sauce Ingredents:
2 teaspoons ove o
onon, fney dced
1 stak of ceery, fney dced
1 carrot, dced sma
2 coves of garc, whoe
ABOUT 1 CUP 1 can of whoe tomatoes, draned and dced (save the qud)
1 tabespoon of tomato paste
herbs and seasonngs to taste (garc, oregano, bas, thyme, onon, pepper)
pnch of sat
pnch of sugar (to emnate btterness n the tomatoes)
cream (optona)
parmesan cheese (optona)
optona vegetabes (be peppers, mushrooms)
Tomato Sauce Method:
Dran the tomatoes and save the |uce, dced the tomatoes
Genty heat the o over medum heat and cook the onons unt soft.
Add a sma amount of the tomato |uce to degaze the pan
Add the tomatoes, tomato paste and sat
Contnue heatng on medum heat to brng t to a SIMMER
Add some of the tomato |UICE f the sauce does not have enough qud
Add herbs and seasonngs TO TASTE
SIMMER the sauce for 20-30 mnutes
taste and season wth sat and pepper as requred
f desred, the sauce can be PUREED n a bender and straned or eft chunky
f desred, the sauce can be FINISHED wth CREAM or some PARMESAN cheese
add the pasta to the sauce and serve mmedatey
