Fresh Pasta Sheets
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
43
Spice
48
Sweetness
56
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
To make dough in a processor: Blend flour, eggs, salt, and 2 tablespoons water in a food processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky)
2
Process dough for 15 seconds more to knead it
3
Transfer to a floured surface and let stand, covered with an inverted bowl, 1 hour to let the gluten relax and make rolling easier
4
Blend flour, eggs, salt, and 2 tablespoons water in a food processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky)
5
Process dough for 15 seconds more to knead it
6
Transfer to a floured surface and let stand, covered with an inverted bowl, 1 hour to let the gluten relax and make rolling easier
7
To make dough by hand: Mound flour on a work surface, preferably wooden, and make a well in center
8
Add eggs, salt, and 2 tablespoons water to well
9
With a fork, gently beat eggs and water until combined
10
Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well
11
Knead remaining flour into mixture with your hands to form a dough, adding more water drop by drop if dough is too dry (dough should be firm and not sticky)
12
Knead dough until smooth and elastic, 8 to 10 minutes
13
Cover with an inverted bowl and let stand 1 hour to let the gluten relax and make rolling easier
14
Mound flour on a work surface, preferably wooden, and make a well in center
15
Add eggs, salt, and 2 tablespoons water to well
16
With a fork, gently beat eggs and water until combined
17
Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well
18
Knead remaining flour into mixture with your hands to form a dough, adding more water drop by drop if dough is too dry (dough should be firm and not sticky)
19
Knead dough until smooth and elastic, 8 to 10 minutes
20
Cover with an inverted bowl and let stand 1 hour to let the gluten relax and make rolling easier
21
Roll pasta: Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl
22
Set rollers of pasta machine on widest setting
23
Lightly dust 1 rectangle with flour and feed through rollers
24
(Keep remaining rectangles under bowl
25
) Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 more times, folding it in half each time and feeding folded end through
26
Dust with flour if necessary to prevent sticking
27
Turn dial to next (narrower) setting and feed dough through rollers without folding
28
Continue to feed dough through rollers once at each setting, without folding, until you reach narrowest setting
29
Dough will be a smooth sheet (about 36 inches long and 4 inches wide)
30
Cut sheet crosswise in half
31
Lay sheets of dough on lightly floured baking sheets to dry until leathery but still pliable, about 15 minutes
32
(Alternatively, lightly dust pasta sheets with flour and hang over the backs of straight-backed chairs to dry
33
) Roll out remaining pieces of dough in same manner
34
Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl
35
Set rollers of pasta machine on widest setting
36
Lightly dust 1 rectangle with flour and feed through rollers
37
(Keep remaining rectangles under bowl
38
) Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 more times, folding it in half each time and feeding folded end through
39
Dust with flour if necessary to prevent sticking
40
Turn dial to next (narrower) setting and feed dough through rollers without folding
41
Continue to feed dough through rollers once at each setting, without folding, until you reach narrowest setting
42
Dough will be a smooth sheet (about 36 inches long and 4 inches wide)
43
Cut sheet crosswise in half
44
Lay sheets of dough on lightly floured baking sheets to dry until leathery but still pliable, about 15 minutes
45
(Alternatively, lightly dust pasta sheets with flour and hang over the backs of straight-backed chairs to dry
46
) Roll out remaining pieces of dough in same manner