Fresh Egg Pasta
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
38
Sourness
42
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
2.75 cups
Soft Wheat Flour (about)4 large
Egg (scant 1 cup)Directions:
1
Making dough: Place flour in processor
2
Add eggs
3
Using on/off turns, blend until clumps of moist dough form (do not process into ball)
4
Turn dough out onto lightly floured work surface; shape into ball
5
Knead until smooth, sprinkling lightly with flour if sticking, about 3 minutes
6
Wrap in plastic
7
Let rest at room temperature at least 20 minutes and up to 2 hours
8
Place flour in processor
9
Add eggs
10
Using on/off turns, blend until clumps of moist dough form (do not process into ball)
11
Turn dough out onto lightly floured work surface; shape into ball
12
Knead until smooth, sprinkling lightly with flour if sticking, about 3 minutes
13
Wrap in plastic
14
Let rest at room temperature at least 20 minutes and up to 2 hours
15
Rolling dough into sheets: Cut dough into 8 equal pieces
16
Cover with plastic wrap
17
Set pasta machine to widest setting
18
Flatten 1 dough piece into rectangle; run through machine
19
Fold in half crosswise (end to end) and run through again
20
Continue, adjusting machine to narrower settings after every 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is 22 inches long (scant 1/16 inch thick)
21
Place sheet on lightly floured work surface; cover with plastic
22
Repeat with remaining pasta pieces
23
Cut dough into 8 equal pieces
24
Cover with plastic wrap
25
Set pasta machine to widest setting
26
Flatten 1 dough piece into rectangle; run through machine
27
Fold in half crosswise (end to end) and run through again
28
Continue, adjusting machine to narrower settings after every 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is 22 inches long (scant 1/16 inch thick)
29
Place sheet on lightly floured work surface; cover with plastic
30
Repeat with remaining pasta pieces
31
Cutting dough into strands: Uncover sheets and let stand until slightly dry but still pliable, about 20 minutes
32
Fit machine with appropriate cutter and run sheets through, cutting into tagliolini (1/8 inch wide), tagliatelle (1/4 inch wide), fettuccine (1/2 inch wide), or pappardelle (3/4 inch wide) and dusting with flour to keep from sticking
33
Cut strands crosswise into desired lengths
34
Using floured hands, toss strands to separate; spread out on towels
35
(Can be made 6 hours ahead
36
Cover with towel and let stand at room temperature
37
) Cook pasta in pot of boiling salted water until just tender, stirring occasionally, 3 to 5 minutes
38
Drain
39
Uncover sheets and let stand until slightly dry but still pliable, about 20 minutes
40
Fit machine with appropriate cutter and run sheets through, cutting into tagliolini (1/8 inch wide), tagliatelle (1/4 inch wide), fettuccine (1/2 inch wide), or pappardelle (3/4 inch wide) and dusting with flour to keep from sticking
41
Cut strands crosswise into desired lengths
42
Using floured hands, toss strands to separate; spread out on towels
43
(Can be made 6 hours ahead
44
Cover with towel and let stand at room temperature
45
) Cook pasta in pot of boiling salted water until just tender, stirring occasionally, 3 to 5 minutes
46
Drain