Egg Pasta Dough|
Basic Egg Pasta Dough
4 1/2 c All-purpose flour
Recipe by: Northern Italian Cooking Put flour on a pastry board and make a
well in the center. Break the eggs into well; beat with a fork. Draw some
flour from inner rim of well over eggs, beating constantly. Keep adding
flour a little at a time until you have a soft dough. Put dough aside. With
a pastry scraper, remove bits and pieces of dough attached to board.
Lightly flour board and your hands. Knead dough 10 to 12 minutes, adding
flour a little at a time until dough is smooth and pliable. Insert a finger
into center of dough. If it comes out almost dry, dough is ready for pasta
machine. If dough is sticky, knead it a little longer adding more flour.
Cut an egg-size piece from dough. Wrap remaining dough in a cloth towel to
prevent it from drying. Set rollers of pasta machine at their widest
setting. Flatten small piece of dough, dust with flour and fold in half.
Run it through pasta machine. Repeat this step 5 to 8 times until dough is
smooth and not sticky. Change notch of pasta machine to the next setting
and run dough through once without folding. Keep changing setting and
working pasta sheet through machine until pasta reaches desired thickness.
A good thickness for general use is about 1/16 inch. Sprinkle dough with
flour between rollings if it is sticky.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini