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Basic
Recipe for Fresh Pasta
2 1/2 cups (625 ml) all-purpose flour
3 large eggs
2 tsp (10 ml) olive oil
Place the flour in a large mixing bowl or on a flat work
surface and
form a well in the center. Beat the eggs and oil together and
pour
into the well. Using a fork, begin mixing the flour and egg
mixture
in the center of the well, gradually working towards the
outside of
the mound of flour as the ingredients are combined. When the
mixture becomes too stiff to work with the fork, begin
incorporating the ingredients with your hands until a ball of
dough is formed. The dough should be firm enough to handle
and not sticky. Adjust the consistency with additional flour
or a few drops of water if
necessary. Alternately, the ingredients may be combined in an
electric food processor and processed until a ball is formed.
Knead
the dough by running it through the pasta machine set on its
widest setting six or seven times, folding the dough in thirds
after each pass and dusting lightly with flour if the dough
becomes sticky. After kneading the dough should be firm and
have the texture of smooth leather. Wrap the dough in plastic
wrap and let it rest for 30 minutes to 3 hours.
To make noodles, cut the dough into 6 pieces and roll through
the
pasta machine set on the widest setting several more times,
folding in thirds and dusting lightly with flour if needed to
prevent sticking, then begin decreasing the width by one notch
with each successive pass through the machine until the dough
has reached the desired thickness. Most noodles require the
thinnest setting, but thicker noodles such as spaghetti and
pappardelle require only the next-to-last setting on the
machine. Let the dough dry for about 15 minutes and then pass
through the cutting mechanism on your machine, or cut by
hand. The cut noodles may be cooked immediately, or may be
frozen or dried and stored for several weeks in an airtight
container. To dry, roll the noodles gently into small "nests"
or simply allow to dry flat.
To cook, boil at least 4 quarts (4 L) of salted water for this
recipe.
Add the pasta to the boiling water and stir gently. Fresh
pasta, even when dried, cooks much faster than commercial
dried pasta. Depending on the thickness of the noodles, the
pasta will be done in as little as 5 seconds, and in no case
should it take longer than 1 minute to cook after the water
has returned to the boil. Test the pasta frequently and drain
it in a large colander as soon as it is tender but still
firm. Makes about 1 lb (500 g) to serve 4 to 6.
Bon appetit from the Chef and staff at World Wide Recipes
***Write a review of this recipe!***
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