| Pasta Recipes | Jamie Oliver Recipes (2024)

FAQs

How many eggs for 1 cup of flour for pasta? ›

Use one large-size egg for each full serving you want to make, to that add 1 ½ the egg's weight in flour. (You can do this with a simple kitchen scale.) If you don't have a scale, use 2 eggs per 1 cup of flour to make 1 serving. You can make one pound of fresh pasta with 2 cups of flour and 3 eggs.

00 flour is a soft wheat flour that's perfect for baking, especially cakes and crumbly pastries. You can also use soft wheat flour for pasta, due to its texture and powdery consistency. Not only is it ideal for softer pasta shapes like tagliatelle, it is also the best flour for ravioli pasta.

The chef's pro-tip is simple: Stir an egg yolk into any dish that begs for an element of thickness or creaminess. That's it.

Semolina flour is good for pasta because it's a hard variety of wheat and has a high protein content. Both of these properties give more structure to pasta which provides that elusive 'al dente' quality to fresh pastas.

In Italy, the golden rule for cooking pasta is 1, 10, 100 or 1 liter of water, 10 grams of salt for every 100 grams of pasta. Converted for American cooks, the rule should be 1/3, 3, 30, referring to 1/3 oz of salt, 3 oz of pasta and 30 oz of water.

This steak sarnie recipe remains one of Jamie Oliver's most famous dishes.

We love eggs! They're one of the most versatile ingredients in the kitchen. From a simple omelette to a decadent mousse or Hollandaise sauce, you can take eggs in almost any direction.

“With over 130 recipes, Simply Jamie is full of delicious, achievable recipes that will slot right into the rhythms of your week – from 20-minute-to-table dishes and no-time-to-shop cupboard rescues to weekend wins that create smart leftover ideas, making mealtimes a doddle in the days that follow,” PMJ said.

Semola and semolina flour are mainly used for making pasta, couscous, and some rustic cakes. Semolina has a coarse texture similar to polenta, while semola is flour. You might use semolina to make a breakfast porridge or sweet pudding, or under your pizza dough to keep it from sticking.

There are two basic types of flour used to make almost all pasta doughs: type '00' flour and semolina flour. Type 00 flour is a finely ground soft wheat flour while semolina is a finely ground durum wheat flour.

What function does olive oil play in pasta dough? ›

Olive oil adds fat and flavor, and makes the dough more supple and easier to roll out. A little bit of added water can help correct the texture of the dough, making a dry dough softer, though if you add too much, you risk mushy noodles that are prone to sticking to one another.

Chef's tip: When you make fresh pasta, the ratio is always 1 egg and 100 grams of flour per person – so it's easy to scale this recipe up or down.

Structure. Whole eggs, egg yolks and egg whites are all used to add structure to batters. The yolk's elevated fat content helps it bind fats and liquids together through what's called an emulsion.

Remember – flour first, then egg, then crumbs…

The flour creates a dry surface on the wet or moist food and it's this dry surface that the egg will hold on to in the next step. If you didn't coat a chicken breast in flour, for instance, the egg would just slide right off the slippery chicken.