__Fresh Egg Pasta: Rolling Out the Dough with a Pasta Machine

Serves: 5
Total Calories: 1,227


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


1 Following the manufacturer's instructions, clamp the pasta machine to one end of a large countertop or sturdy table. Set the rollers at the widest opening and dust them lightly with flour.

2 Cut the dough into 4 to 6 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. Flatten one piece of dough into an oval disk. Turn the handle of the pasta machine with one hand while the other guides the piece of dough through the rollers. If the dough sticks or tears, dust it lightly with flour.

3 Remove the dough from the machine and fold it lengthwise into thirds. Pass the dough through the machine again, flouring it if necessary.

4 Close the rollers slightly by moving the dial to the next notch. Pass the dough through the rollers. As the dough emerges, lift it straight out so that it stays flat without wrinkling. Do not fold it.

5 Continue to pass the dough through the machine, moving the dial up one notch each time until the desired thinness is reached. This will vary according to the machine, but I usually stop at the second- to-last setting for fettuccine and flat pasta and the last notch for stuffed pasta. The pasta should be thin enough that you can see your hand through it without tearing. Don't be tempted to re-roll scraps of dough. Hardened edges can stick in the machine and tear the pasta.

6 Lay the strip of dough on a lightly floured kitchen towel. Roll out the remaining dough in the same way. Be sure to make all of the strips 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.

7 Cut the dough into the desired size and shape while it is still soft and pliable. See pasta recipes on pages 164-189 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 with a Pasta Machine 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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