Fresh Pasta, basic recipe
Source of Recipe
from wwr
List of Ingredients
Fresh Pasta, basic recipe
2 1/2 cups (625 ml) all-purpose flour
3 large eggs
2 tsp (10 ml) olive oil
Place the flour in a large mixing bowl or on a flat work surface and
form a well in the center. Beat the eggs and oil together and pour
into the well. Using a fork, begin mixing the flour and egg mixture
in the center of the well, gradually working towards the outside of
the mound of flour as the ingredients are combined. When the mixture
becomes too stiff to work with the fork, begin incorporating the
ingredients with your hands until a ball of dough is formed. The
dough should be firm enough to handle and not sticky. Adjust the
consistency with additional flour or a few drops of water if
necessary. Alternately, the ingredients may be combined in an
electric food processor and processed until a ball is formed. Knead
the dough by running it through the pasta machine set on its widest
setting six or seven times, folding the dough in thirds after each
pass and dusting lightly with flour if the dough becomes sticky.
After kneading the dough should be firm and have the texture of smooth
leather. Wrap the dough in plastic wrap and let it rest for 30
minutes to 3 hours.
To make noodles, cut the dough into 6 pieces and roll through the
pasta machine set on the widest setting several more times, folding in
thirds and dusting lightly with flour if needed to prevent sticking,
then begin decreasing the width by one notch with each successive pass
through the machine until the dough has reached the desired thickness.
Most noodles require the thinnest setting, but thicker noodles such as
spaghetti and pappardelle require only the next-to-last setting on the
machine. Let the dough dry for about 15 minutes and then pass through
the cutting mechanism on your machine, or cut by hand. The cut
noodles may be cooked immediately, or may be frozen or dried and
stored for several weeks in an airtight container. To dry, roll the
noodles gently into small "nests" or simply allow to dry flat.
To cook, boil at least 4 quarts (4 L) of salted water for this recipe.
Add the pasta to the boiling water and stir gently. Fresh pasta, even
when dried, cooks much faster than commercial dried pasta. Depending
on the thickness of the noodles, the pasta will be done in as little
as 5 seconds, and in no case should it take longer than 1 minute to
cook after the water has returned to the boil. Test the pasta
frequently and drain it in a large colander as soon as it is tender
but still firm.
Makes about 1 lb (500 g) to serve 4 to 6.
Recipe
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