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Basic Egg Pasta Dough |
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Serves: 4 Once you have tasted homemade pasta, no substitute will do!2 1/4 cups all purpose flour 3 eggs Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
Put flour on a smooth surface and make a well in the center. Break the eggs into the well; beat with a fork. Draw some flour from inner rim of well over eggs, beating constantly. Keep adding flour a little at a time until you have soft dough. Place dough aside. Scrape off and remove all bits and pieces of dough from the working surface. Lightly flour working surface and your hands. Knead dough, pressing it with the heel of your palm, folding it over and turning it again and again, 8 to 10 minutes, adding flour a little at a time until dough is smooth and pliable. Insert a finger into center of dough. If it comes out almost dry, dough is ready for pasta machine. If dough is sticky, knead it a little longer adding more flour. Set rollers of pasta machine at their widest opening. Cut a lemon-size piece from dough. Wrap remaining dough in a cloth towel to prevent it from drying. Flatten small piece of dough, dust with flour, and run it through pasta machine. Fold it in half and feed it through the rollers again so that it will be kneaded evenly. Shift the rollers to the next setting and pass kneaded dough through. Do not fold the dough. Go down all the settings, feeding the dough once through each setting until pasta reaches desired thickness. If the dough is sticky, dust it lightly with flour. A good thickness for general use is about 1/16 inch. Makes 3 to 4 servings. 2 eggs + 1 1/2 cups flour for 2 to 3 servings. 4 eggs + 3 cups flour for 5 to 6 servings. Altitude, humidity and the size of the eggs will influence the amount of flour needed to make pasta. Angel Hair pasta or Capellini pasta: They are hair thin. Usually too thin to cut by hand. Americans think that the narrowest blade on the pasta machines make angel hair pasta; however, the narrowest blade cuts very thin noodles called tagliolini Fettuccine: This is the term Romans use for noodles. It is a stouter noodle ideally suited for heavier cream sauces. For fettuccine, keep your pasta dough not quite paperthin. Pappardelle: These are the broadest of noodles. They are cut to have crimpled edges, usually cut with a fluted pastry wheel. Tagliatelle: These are long narrow noodles that are the best-known cut of all. The thickness is that of the thinnest that you can make them, and the width is about 1/4' in. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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