Basic Fresh Pasta

Ingredients

3 extra-large eggs plus 2 egg yolks, beaten

3 cups of flour, plus extra for dusting the board

Add 3 cups of flour to a large bowl and make a "well," or depression, in the center.

Pour your beaten egg mixture into the center and, using a fork, begin to work the flour into the eggs.

When most of the flour has been combined use your hands to work the mixture together, then turn it out onto a lightly floured board.

With lightly floured hands knead the dough until it appears well mixed. Dough should be kneaded at least 5 minutes.

Wrap your dough in plastic wrap and let it rest at room temperature for about 20 minutes.

After the dough has rested, cut it into 4 equal pieces with a lightly floured and sharp knife.

Cover the remaining three pieces with plastic wrap while you begin rolling your first segment of dough through your pasta roller.

Begin rolling dough several times on the widest setting, then work your dough thinner by adjusting the knob on your pasta roller.

Cut pasta into your desired shape and use right away, or freeze on a parchment lined sheet pan and then store in a freezer bag for future use.

1 servings

Friday, February 4, 2011 - 11:09am