Fresh Pasta Dough
Recipe courtesy of
Chef Gino @ www.chefdepot.net
Yield - 3 lb. Pasta, 6 servings
Ingredients -
4 C. Flour (20 oz.)
8 lg. Eggs, Beaten (16 oz.)
1 oz. Olive Oil
Pinch Salt
Method -
Combine all ingredients in a electric mixer and mix with the
dough hook and medium speed continue to knead on low for 5 to 8 minutes or
until the dough is firm and smooth, test with your finger, the dough should not
be sticky, add more flour until the proper texture is achieved. Let the dough
rest for 20 minutes and cut into 8 even pieces and form each into long
cylinders, flatten slightly. Using a Pasta Machine, set rollers at the widest
opening and pass through all pieces of dough, fold each strip in half and pass
through again, set rollers closer and repeat, dust strips with flour as needed,
continue to achieve desired thickness and use the cutter head attachment to cut
to desired shapes. The finished pasta can be used immediately or refrigerated
for up to three days; it can also be frozen or left hanging to air dry. Pasta
with fresh egg should always be stored in the refrigerator.
Chefs Note: To properly cook pasta you should use 1 gallon of boiling water with a tsp. of salt, bring to a fast boil and add pasta, stir often and boil until aldente' (cooked to the tooth = slightly underdone). Then drain and cool your pasta in a stainless steel strainer if you are using it immediately you do not need to cool it, if precooking then you should cool it under running cold water until needed. This recipe also works great for ravioli, we use a pasta pin and ravioli press to make perfect homemade ravioli every time! We also like to use our stainless steel mixing bowls for adding ingredients to our pasta fillings.
Optional Additions: Fresh Spinach, Cooked and Chopped
Tomato Paste, Saffron, Food Color, Oils or Flavorings.
Recipe courtesy of a
Chef @ www.chefdepot.net
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Belgian Waffles
Yields: 6 Belgium
Waffles
Recipe by Chef Edward
Ingredients :
2
C. Flour, all purpose
2 tsp. Baking Powder
2
Tbsp. Sugar
1/2 tsp. Salt
1 3/4 C. Milk
3 oz. Olive Oil (or melted butter)
2 tsp. Vanilla Paste
3 lg. Eggs, separated
Method :
In a large bowl
combine the flour, baking powder and salt and blend well using a whisk.
Seperate the eggs, add the whites to a mixing bowl, reserve the yolks in a small cup. Use a clean whisk, beat the egg whites until soft peaks form, add sugar and beat a little more, reserve.
In a small mixing bowl, beat the yolks with a whip add the vanilla paste and the remaining liquid ingredients and stir it together and then gradually add the flour mixture. Using a rubber scraper, gently fold the egg whites mixture into the batter as the last step. Do not overmix. This batter is now ready to use, it can be refrigerated for 1 to 2 days.
Heat waffle iron,
spray both sides with non-stick canola oil, ladel 1/2 C.
batter or more to cover the bottom of the iron,
close the iron and
cook until light brown, remove with our non stick high heat colored tongs, then serve with warm maple syrup.
Chefs Note: After Extensive testing, we have determined theChefs Choice Belgium Waffle Makers are the best made!
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