Basic Pasta Dough recipe
| Serves | 4 |
| Prep time | 40 minutes |
| Cook time | None |
| Total time | 40 minutes |
| Meal type | Lunch, Main Dish |
| Allergy list | Egg, Wheat |
| Misc | Freezable, Serve Hot |
| Region | Italian |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
Directions
Step 1
Sift flours together with salt.
On a clean work surface, make a mountain out of your flour with a deep well in the center.
Step 2
Crack the eggs into the well and add olive oil.
Whisk eggs gently with a fork to break yolks.
Using your fork, gradually incorporate the flour from the sides of the well.
When it becomes too thick to use a fork, begin kneading with your hands.
Step 3
On lightly floured surface, knead dough for a full 10 minutes (don't cut this step short) with your hands (push with the heel of your palm and use your other hand to fold it back on itself, then push again).
Step 4
Wrap dough in plastic and let it rest for a full 30 minutes (important).
Step 5
Break dough into 3-4 pieces, keeping the remaining pieces wrapped in plastic to prevent from drying out.
Using a rolling pin, roll into a rectangle to about 1cm (1/4 inch) thick. Then transfer to your pasta machine and roll through on the thickest setting.
Roll through each setting twice, gradually turning the knob one crank until it gets thinner and thinner.
Step 6
Cut pasta by hand for wide noodles, or with spaghetti/fettucini cutter for narrow noodles.
Toss cut noodles by hand gently with a little flour to keep from sticking, then hang to dry. Repeat with remaining portions of pasta.
Step 7
Bring large pot of water to boil and add 1 tablespoon of salt.
Cook pasta until tender but not mushy (1-8 minutes depending on thickness). Drain immediately and toss with favorite sauce. Fresh pasta cooks much faster than dried so test it often.
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