__Fresh Egg Pasta: Preparing Dough by Hand

Serves: 5
Total Calories: 1,227


Fresh Egg Pasta ..........Click the Edit tab and select this entry to open the recipe.


1 Pour the flour into a mound on a countertop or large pasta board. A rough surface such as wood or plastic is better than a smooth one such as marble or granite. With a fork, make a wide hole in the center of the mound. Pour the eggs and olive oil into the hole and begin stirring with one hand, gradually incorporating some of the flour from the inside of the hole. Use your other hand to support the wall of flour surrounding the eggs, so they don't spill out.

2 When the dough forms a ball and becomes too firm to stir, in about 1 minute, sweep the remaining flour to one side. Lightly flour your hands and begin kneading. Push the dough away with the heels of your hands and pull it back toward you with your fingertips. Turn the dough as you are doing this for even kneading. Continue kneading, gradually incorporating some of the remaining flour until the ball becomes somewhat smooth, feels moist, and is only slightly sticky, about 3 minutes. Add only enough flour to create a firm ball of dough, or it may become too dry.

3 Put the dough aside for a moment and cover it with an inverted bowl. Wash and dry your hands to remove hardened scraps of dough. Scrape the kneading surface clean with a plastic or metal dough scraper or spatula to remove any hardened pieces of dough and excess flour that might later cause lumps. Throw out the scraps.

4 Lightly dust your hands with flour. Resume kneading the dough until it is smooth and elastic, moist yet not sticky, about 8 to 10 minutes. Add more flour if necessary. There should be no streaks of flour on the dough, and the color should be evenly yellow. The more the dough is kneaded, the lighter and more resilient the pasta will be, so do not skimp on kneading. Work quickly so that the dough does not dry out.

Cover the dough with an inverted bowl and let it rest for 30 minutes or up to 2 hours at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 1,227
Calories from Fat: 147

This __Fresh Egg Pasta: Preparing Dough by Hand recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

More Recipes from the Cook'n in Italy Cookbook:
01- Introduction
02- The Italian Pantry
03- Kitchen Equipment
04- Italian Wines
05- Glossary
06- Sources
07- Bibliography
_* An Antipasto Platter
_* Artichokes
_* Asparagus
_* Beans
_* Broths
_* Bruschetta and Crostini
_* Brussels Sprouts and Cabbage
_* Calamari, Octopus, and Conch
_* Cannelloni
_* Carrots
_* Chicken Cutlets (Scaloppine)
_* Clams and Mussels
_* Cornmeal
_* Dried Pasta
_* Eggplant
_* Farro and Barley
_* Fennel
_* Frittatas
_* Fruit Desserts
_* Gnocchi
_* Green and Wax Beans
_* Ice Cream (Gelato)
_* Italian Ices
_* Italian Sandwiches (Panini)
_* Lamb Chops
_* Leafy Greens
_* Meat Sauces (Ragù)
_* Mushrooms
_* Onions
_* Peas
_* Peppers
_* Pork Ribs and Chops
_* Pork Sausages
_* Pork Tenderloins and Roasts
_* Potatoes
_* Quail
_* Rabbit
_* Ravioli and Other Stuffed Pasta
_* Rice
_* Rollatini or Involtini
_* Shrimp, Lobster, and Scallops
_* Spoon Desserts
_* Tomatoes
_* Tramezzini
_* Veal Chops
_* Veal Cutlets (Scaloppine)
_* Veal Shanks
_* Zucchini and Winter Squash
__About Cake Flour
__Bread-Making Tips
__Choosing Beef Cuts
__Cleaning Calamari (Squid)
__Cookie-Making Tips
__Eleven Pastas with Uncooked Sauces
__Fresh Egg Pasta: Making Dough with a Food Processor or Heavy-Duty Mixer
__Fresh Egg Pasta: Making Pasta Noodles
__Fresh Egg Pasta: Preparing Dough by Hand
__Fresh Egg Pasta: Rolling Out the Dough By Hand
__Fresh Egg Pasta: Rolling Out the Dough with a Pasta Machine
__Fresh Egg Pasta: Storing Pasta
__Grating Cheese for Pasta
__How To Melt Chocolate
__How To Toast and Skin Nuts
__How to Cook Dried Pasta
__How to Soak Salted and Dried Fish
__Pizza Variations
__Preparing Gnocchi Dumplings
__Preparing Ravioli Pasta
__Risotto Tips
__Ten Quick Crostini
__Ten Toppings for Hot Polenta Crostini
__Ten Ways to Vary Tomato Bruschetta
__Tips For Making Fresh Pasta
__Tips on Making Cakes
__Tips on Making Granitas
__Tips on Making Pastry Dough
__To Drain Ricotta
__Tramezzini Fillings
__When Is Fish "Done"?

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