Egg Pasta Recipe
Ingredients
| All-purpose flour - 3 cups | ||
| Salt | 1/2 Teaspoon | |
| Eggs | 4 | |
| Lukewarm water - 2 to 3 tablespoons | ||
| Salt | To Taste (Salad or olive oil - 1 tablespoon) | |
Directions
MAKING
1 In a medium bowl, sift flour with salt.
2 Create a well in the center.
3 Add in the eggs and oil.
4 Gradually pour in water and mix with a fork until well combined.
5 Form the dough into a ball.
6 On a lightly floured wooden board, turn out the dough.
7 Knead the dough until it is smooth and elastic for about 15 minutes.
8 Cover with a bowl and allow to rest at least for 30 minutes (this makes it easier to roll out).
9 Divide the dough into four equal parts.
10 Keep covered with bowl until ready to roll out or refrigerate in plastic bags.
11 On a lightly floured pastry cloth or board, roll each part into a rectangle about 16 by 14 inches and about 1/16 inch thick.
12 Work quickly, this will prevent the dough from drying out.
13 Roll up loosely, starting from the long side in the jelly roll fashion.
14 Using a thin sharp knife, cut the roll crosswise, 1/8 inch wide for fettuccine.
15 For lasagne, cut the rolled dough into strips 2 inches wide, 6 inches long.
16 For wide noodles (tagliatelle), cut into strips 3/4 inch wide.
17 For narrow noodles, cut 1/4 inch wide.
18 Unroll the noodles and wind loosely around the fingers.
19 For fresh pasta, cook immediately or freeze in plastic bags for a week.
20 To dry pasta, arrange on ungreased cookie sheets;
21 Special Family Fare let dry overnight.
22 In a glass jar, store the pasta and cover, place in a cool place.
23 In a large kettle, bring 3 quarts of water and 1 tablespoon each of salt and salad oil to rapid boil.
24 Add in the pasta and bring back to a boil; stirring occasionally with long fork to prevent sticking.
25 Cook, uncovered, just until tender, for 3 to 5 minutes for fresh pasta, 7 to 10 minutes for dried. (Do not thaw frozen pasta.) Do not overcook.
26 Drain well, avoiding rinsing.
SERVING
27 Serve as desired.
1 In a medium bowl, sift flour with salt.
2 Create a well in the center.
3 Add in the eggs and oil.
4 Gradually pour in water and mix with a fork until well combined.
5 Form the dough into a ball.
6 On a lightly floured wooden board, turn out the dough.
7 Knead the dough until it is smooth and elastic for about 15 minutes.
8 Cover with a bowl and allow to rest at least for 30 minutes (this makes it easier to roll out).
9 Divide the dough into four equal parts.
10 Keep covered with bowl until ready to roll out or refrigerate in plastic bags.
11 On a lightly floured pastry cloth or board, roll each part into a rectangle about 16 by 14 inches and about 1/16 inch thick.
12 Work quickly, this will prevent the dough from drying out.
13 Roll up loosely, starting from the long side in the jelly roll fashion.
14 Using a thin sharp knife, cut the roll crosswise, 1/8 inch wide for fettuccine.
15 For lasagne, cut the rolled dough into strips 2 inches wide, 6 inches long.
16 For wide noodles (tagliatelle), cut into strips 3/4 inch wide.
17 For narrow noodles, cut 1/4 inch wide.
18 Unroll the noodles and wind loosely around the fingers.
19 For fresh pasta, cook immediately or freeze in plastic bags for a week.
20 To dry pasta, arrange on ungreased cookie sheets;
21 Special Family Fare let dry overnight.
22 In a glass jar, store the pasta and cover, place in a cool place.
23 In a large kettle, bring 3 quarts of water and 1 tablespoon each of salt and salad oil to rapid boil.
24 Add in the pasta and bring back to a boil; stirring occasionally with long fork to prevent sticking.
25 Cook, uncovered, just until tender, for 3 to 5 minutes for fresh pasta, 7 to 10 minutes for dried. (Do not thaw frozen pasta.) Do not overcook.
26 Drain well, avoiding rinsing.
SERVING
27 Serve as desired.
Chef
