Fresh Egg Pasta Recipe

Basic Pasta Dough

(Adapted Recipe from Malto Italiano by Mario Batali)

3.5 cups         All purpose flour

5 count          Large chicken eggs

1-3 tbsp        Water (depending on how dry your dough is)         

1. Measure out AP flour and place in large metal bowl

2. Form a well with the flour and set aside (flour should look like a crater)

3. In a separate bowl beat eggs until fully incorporated

4. Pour eggs in middle of the well and slowly incorporate flour into eggs without breaking well.

5. Once flour and eggs cannot be mixed by fork, break well and incorporate flour. The mixture should look like a slightly wet shaggy mass.

6. Start to squeeze mass together and knead with hands. Dough should be slightly sticky by not stick to hands. If dough is too dry at a tablespoon of water. (DO NOT ADD TOO MUCH WATER OR PASTA WILL NOT ROLE OUT PROPERLY in machine).

7. After dough has come together wrap with plastic wrap and let rest at room temperature for 30 minutes. (This lets the moisture redistribute throughout the dough).

8. After rested run dough through machine from the largest setting to smallest setting. If doing it by hand, roll out as thin as possible and an additional tablespoon of water to step 5. (Watch videos for dough rolling technique).

9. Cut noodles to desired thickness and size (fettucine, papardelle, linguine).

10. Bring water to a boil, add sea salt and add in freshly pressed egg noodles.

11. Cook for about 1 minute and serve immediately. (Fresh pasta cooks very fast, do not over cook).


Videos to help :)

Otsuji Farm!!!!!!!

Asian Noodle Recipe

Asian Pasta Dough

(Adapted Recipe from Chef Danny Bowien)

                  4 cups         Bread Flour flour
                  1.5 cups      Water
                  1-2 tbsp      Water (depending on how dry your dough is)
                  Big pinch     Sea Salt (for boiling water)    

1. Measure out Bread flour and place in large metal bowl
2. Form a well with the flour and add water (flour should look like a crater)
3. Pour water in the well and mix in with fork until it forms a shaggy mess.
4. Start to squeeze mass together and knead with hands for at least 15 min. The more you knead the dough the better. Dough should be slightly sticky but not stick to hands. If dough is too dry add a tablespoon of water. If dough is too wet add more bread flour (DO NOT ADD TOO MUCH WATER OR PASTA WILL NOT ROLE OUT PROPERLY).
7. After dough has come together wrap with plastic wrap and let rest at room temperature for 30 minutes. (This lets the moisture redistribute throughout the dough).
8. After rested run dough through pasta rolling machine from the largest setting or roll out using a rolling pin. Noodles taste the best when they are thick, therefore thin noodles are not recommended for this recipe.
9. Cut noodles to desired thickness and size and dust with flour
10. Bring water to a boil, add sea salt to water, then add in freshly made noodles.
11. Cook for about 1-5 minutes and serve immediately with a stir fry sauce or any type of favorite Asian Sauce. (Fresh pasta cooks very fast, check by tasting noodles after the first five minutes).

How to Cook Green Leafy Vegetables from Otsuji Farm

Otsuji Vegetables (Choi sum, bok choy, gai choy, etc)

Yield:  4-5   ½ cup servings

1 bunch        Cooked Green vegetable

2 Tbsp         Olive oil

1  Tbsp         Minced garlic

T/T              Salt and pepper

Big pinch      Sea salt or regular salt ( for boiling water)

1.     Fill up medium size pot or pan with water and place on stove . Add a big pinch of salt cover with lid, and bring to boil. 

2.     While water is heating up, clean and cut vegetable into one-inch strips/pieces. (Best way to clean vegetables is to submerge in water).

3.    Once the water is boiling, gently add vegetables to water and cook for about 5-8 minutes (or until it is bright green). 

4.    Once bright green, place in ice bath or cold water so the vegetables don't overcook, and remain vibrant in color.

5.    Remove choi sum from ice/cold water and drain excess water

6.    Add olive oil and garlic to cold pan and gently heat up until garlic aroma comes out. 
7. Gently mix in vegetables.

7.    Add salt and pepper to taste or your favorite sauce.

Master Bread Recipe

 Master Bread Recipe 

Yield:  one 11-by-16 pan of focaccia bread

1^st Mix (Yeast Starter)

1 ½                  cups warm water (110 degrees or AKA hot tap water)

1 tbl                active dry yeast

1/2 tsp            sugar

2^nd Mix (the rest of the bread)

4                     cups of bread Flour or all purpose flour (bread flour recommended).

1 ¼ tsp            fine sea salt (if using table salt, 1 tsp regular salt).

1 tsp               sugar

¼             cup extra virgin olive oil

1. Grab a large mixing bowl and add warm water active dry yeast and sugar together (first mix). Mix well and let mixture sit for 10 minutes and check if the water begins to slightly foam on top. (if no foam after 10-15 minutes start over or check yeast because yeast might be dead).
2. While Yeast is foaming, gather ingredients for second mix in a separate bowl. When yeast mixture is ready, add the flour, sea salt, sugar, olive oil.
3. Once 2^nd mix is added to first mix, grab a fork and slowly mix ingredients together until flour is fully incorporated and forms pieces of broken dough. Scrape sides of bowl and dump all broken dough on lightly floured cutting board.
4. Lightly flour your hands and form pieces in to one cohesive mass by lightly kneading the      dough. (See video for kneading).
5. Knead for 10 minutes by hand until glutens are developed. (dough is stretchy).
6. Place in greased bowl and wrap with plastic film so that there is a small space for air. Let rise in a warm place until double in size  (80 degrees about 1 hour). 
7. After doubled, place dough on a greased 11-by-16 inch sheet pan.
8. Pre heat oven to 450 degrees F.
9. Once dough has raised a second time (about one hour) bake at 450 degrees F for 15 min or until golden on top.  

(Video to help with bread http://www.youtube.com/watch?v=PHjfkPf-YGc)

Recipe to cook green leafy vegetables - Otsuji Farms

Otsuji Vegetables (Choi sum, bok choy, gai choy, etc)

Yield:  4-5   ½ cup servings

1 bunch         Cooked Green vegetable

2 Tbsp         Olive oil

1  Tbsp         Minced garlic

T/T              Salt and pepper

Big pinch      Hawaiian/sea salt or regular salt for boiling water (sea salt recommended)

1.     Add big pinch of sea salt to a large/medium pot of water. Next, place large/medium pot on stove. Cover the pot with a lid, and bring to a boil.

2.     While water is heating up, clean and cut vegetables into one-inch strips/pieces.

3.    Once water is boiling, add vegetables to water and cook for about 3-5 minutes (or until it is bright green). 

4.    Once bright green, place in ice bath or cold water to prevent vegetables from overcooking.

5.    Remove vegetables from ice/cold water and drain excess water.

6.     Add olive oil and garlic to a cold fry pan. Heat pan until there is a slight garlic aroma and then mix in cooked green vegetables.

7.    Add salt and pepper to taste.