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Fresh Pasta




Source of Recipe


Internet


List of Ingredients




1 1/2 cups all-purpose flour, unsifted*
2 large eggs*


Recipe



Place the flour on a smooth countertop. Make a well in the center and add the eggs. With a fork, gently beat the eggs, incorporating some of the flour as you stir, until a paste forms. Using your hands, continue to incorporate as much of the flour as possible, creating a stiff ball of dough. Knead the dough lightly, adding more flour as needed to keep it from becoming sticky. It should be very firm and fairly uniform in texture. Wrap the dough in plastic and allowed it to rest 15 to 20 minutes before machine kneading.

To knead with the pasta machine, divide the rested dough into the same number of parts as eggs used (e.g., 2 parts for 2 eggs). Set the machine on the widest setting. Dust the dough with flour and feed it between the rollers. With each pass through the machine, fold the dough in thirds, one side overlapping the other, to form a neat square. Dust and repeat as needed to create a pasta of the desired firmness and smoothness. How much flour you add at this step depends on how firm the dough was in the previous step. Usually, three or four dustings with a total of ten passes through the machine will produce the proper consistency. Two good indicators are the dough should appear smooth without wrinkles and be light in color.

Before you begin the final stage of stretching and cutting, establish a place to set the pasta while you work. Dusting a large dish towel with flour or using a pasta rack will save a lot of frustration. Pass the portions of pasta through each setting of the machine. With each pass, the pasta will become thinner and longer. As the pasta lengthens, you may wish to cut the pieces in half for easier handling. The final thickness determines the type of pasta you will make before cutting. For spaghetti use a setting of #5, and for fettuccine and lasagne, use #6, the thinnest setting possible.

Before cutting the pasta, allow it to air dry for 10 to 15 minutes. If it is slightly dry on the surface but still supple and not brittle, it will be less likely to stick together when handling and cooking. Bring a large pot (about 4 quarts) of water to the boil. Because fresh pasta cooks very quickly, have a colander or strainer ready to drain the pasta. Just before cooking the pasta, add a tablespoon or more of salt to the water to flavor it. The total cooking time should not be more than 1 to 2 minutes. A two egg batch will make 4 main course servings.

* For the lasagne recipe, use 3 eggs and 2 1/4 cups of flour.