__Fresh Egg Pasta: Rolling Out the 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 Lightly dust a countertop or large board with flour. Be sure that the surface is perfectly flat and not warped.

2 Cut the dough into 2 pieces. It may feel moister after it rests because the eggs have absorbed the flour. While you work with one piece, keep the remainder covered. With your hands, shape one piece of dough into a disk. Choose a wooden rolling pin at least 24 inches long and 11/2 to 2 inches wide and dust it lightly with flour. Place the pin in the center and push it away from you toward the edge of the dough. Rotate the dough a quarter turn, center the pin on it and push it toward the edge once more. Repeat, rotating the dough and rolling it out from the center, keeping the shape round and the thickness even, until the dough reaches the desired thinness. Flip the dough over from time to time to be sure it is not sticking. If necessary, dust lightly with flour.

3 Work quickly so that the dough does not dry out. If it should tear, pinch it together or patch it with a small piece of dough from the edge. The dough is ready when it is very thin and you can easily see your hand through it when it is held up to the light. Roll out the remaining dough in the same way. Be sure to make all of the dough pieces of equal thickness. Turn the pieces often so that they do not stick. If the dough will be used to make stuffed pasta such as ravioli, it should be kept covered so that it remains pliable. Use it as soon as possible.

4 Cut the dough into the desired size and shape while it is still soft and pliable. See *Pasta recipe Categories: Fresh Pasta, Lasagne, Stuffed Fresh Pasta for instructions on cutting and shaping the dough.

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: Rolling Out the 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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