Email to VICKEY KOTWICA      

Recipe Categories: VICBOOP's HOME PAGE20MINUTE--QUICK--RECIPES ANGELFOODCAKES APPETIZER----SPREADS APPETIZER---DIPS APPETIZERS BETTYCROCKER----DESSERTS BETTYCROCKER---MAINMEALS BETTYCROCKER--BREAKFAST BISCOTTI BISQUICK--RECIPES BREAD BREAKFAST BRUNCH BUNS CAKES CANDY CASSEROLES CHEESECAKE CHICKEN CHRISTMAS COFFEECAKES COOKIES COOKING--------REFERENCES COOLSALADS CREPES CROCKPOT DESSERT---PARFAITS DESSERT--PIES DESSERTS DESSERTS---MOUSSE DIABETIC DRINKS ETHNIC FLAVORED------BUTTERS FROSTINGS FROZENTREATS FRUIT FRUITTOPPINGS HOLIDAY HOUSEHOLDTIPS ICECREAM ITALIAN JAMSandJELLIES LOWFAT MAINCOURSE MASTERMIXES MEATS MISCELLANEOUS MUFFINS PASTA PASTRIES PIES PIZZA POUNDCAKES PUDDINGS QUICHES QUICKBREADS RICE SALADandDRESSING SANDWICHES SAUCES SCONES SEAFOOD SHERBETS SIDEDISHES SMOOTHIES SNACKCAKES SNACKS SOUPSandSTEWS SUBSTITUTIONS TRIFLE VEGETARIAN YEASTBREADS

EASY HOMEMADE PASTA (10*)

THIS RECIPE IS TAILORED TO PREPARING PASTA IN A FOOD PROCESSOR AND PASTA ROLLING MACHINE. ELECTRIC EXTRUSION PASTA MACHINES ARE NOT RECOMMENDED FOR THIS PARTICULAR RECIPE.





List of Ingredients



• 2 CUPS FLOUR
  
• 1/2 TEASPOON SALT
  
• 1/3 CUP WATER
  
• 2 BEATEN EGGS
  






Instructions



1. ***************FOOD PROCESSOR DIRECTIONS************
   
2. LIGHTLY SPOON FLOUR INTO MEASURING CUP AND LEVEL OFF.
   
3. IN FOOD PROCESSOR BOWL WITH METAL BLADE, COMBINE FLOUR AND SALT.
   
4. IN MEASURING CUP, COMBINE WATER AND EGGS. WITH MACHINE RUNNING, ADD EGG MIXTURE ALL AT ONCE. PROCESS UNTIL DOUGH FORMS A BALL. ( IF BALL DOESN'T FORM QUICKLY, ADD COLD WATER THROUGH FEED TUBE, 1 TABLESPOON AT A TIME), PROCESS WITH ABOUT 10 ON/OFF PULSES UNTIL A BALL FORMS, (IF DOUGH IS TOO STICKY, ADD ADDITIONAL FLOUR, 1 TABLESPOON AT A TIME). COVER WITH PLASTIC WRAP AND LET STAND 30 MINUTES
   
5. DIVIDE DOUGH IN 1/2 AND PRESS INTO ROUNDS. WORK WITH 1 PIECE AT A TIME, KEEPING REMAINING DOUGH COVERED WITH PLASTIC WRAP. FLOUR BOTH SIDES. WITH PASTA MACHINE AT WIDEST SETTING, RUN DOUGH THROUGH MACHINE 10X FOLDING INTO THIRDS AND DUSTING LIGHTLY WITH FLOUR AFTER EACH TIME, UNTIL DOUGH IS SMOOTH AND VELVETY. ADJUST MACHINE TO NEXT SETTING. RUN DOUGH THROUGH MACHINE WITHOUT FOLDING. REPEAT, NARROWING ROLLERS AFTER EACH TIME, UNTIL DOUGH IS 1/16" THICK ( ON MOST MACHINES, SETTING ARE 1 THROUGH 5). CUT INTO DESIRED NOODLES. TOSS NOODLES LIGHTLY WITH FLOUR TO PREVENT STICKING. REPEAT WITH REMAINING DOUGH.
   
6. IN A LARGE SAUCEPAN, BRING 3 QUARTS OF WATER TO A BOIL,ADD NOODLES AND COOK 2 TO 4 MINUTES OR UNTIL FIRM BUT TENDER, DRAIN AND SERVE WITH YOUR FAVORITE INGREDIENTS.
   
7. ABOUT 1 POUND UNCOOKED PASTA EQUALS 6 CUPS COOKED.
   
8. **************HERB FLAVORED PASTA*********************
   USING THE FOOD PROCESSOR, ADD 1 TABLESPOON FRESH BASIL, SAGE, MARJORAM OR THYME WITH THE FLOUR. PROCESS UNTIL VERY FINELY CHOPPED. CONTINUE AS DIRECTED ABOVE.
   
9. ***************SPINACH FLAVORED PASTA****************
   USING THE FOOD PROCESSOR, ADD 1 CUP FIRMLY PACKED, THOROUGHLY DRY AND TORN SPINACH LEAVES WITH THE FLOUR. PROCESS UNTIL VERY FINELY CHOPPED. CONTINUE AS DIRECTED ABOVE USING ONLY 1 TO 2 TABLESPOONS WATER. ( SPINACH PASTA COLOR WILL FADE SLIGHTLY IF NOT COOKED OR F ROZEN IMMEDIATELY).
   
10. *******************HAND METHOD*************************
    LIGHTLY SPOON FLOUR INTO MEASURING CUP AND LEVEL OFF. IN A MEDIUM BOWL, COMBINE FLOUR AND SALT, BLENDING WELL. MAKE A WELL IN CENTER AND ADD WATER AND EGG. GRADUALLY WORK FLOUR INTO LIQUID TO FORM DOUGH. COVER WITH PLASTIC WRAP. LET STAND 30 MINUTES.
    
    ON FLOURED SURFACE, ROLL OUT HALF OF THE DOUGH INTO A 18 X 15" RECTANGLE AS THIN AS POSSIBLE. SPRINKLE LIGHTLY WITH FLOUR. STARTING AT SHORTEST SIDE, LOOSELY FOLD DOUGH OVER INTO THIRDS. CUT INTO 1/4" SLICES FOR FETTUCCINE OR 1/8" SLICES FOR LINGUINE. UNFOLD SLICES AND CUT INTO DESIRED LENGTHS. REPEAT WITH REMAINING HALF OF DOUGH.
    
    COOK PASTA AS DIRECTED ABOVE.
    
    
    
11. (PASTA DOUGH OR FRESH PASTA TOSSED WITH FLOUR CAN BE STORED IN PLASTIC BAGS IN REFRIGERATOR FOR UP TO 3 DAYS OR IN FREEZER UP TO 1 MONTH.