Sunday, September 22, 2013
Pasta Recipe #2
This is the recipe that came with the machine. I scaled it down to 3 eggs because the original 5 made almost two pounds of dough. Also, it was in metric, so I have added approximate volume measurements. You're welcome.
2-1/4 C (300 g) flour, plus more for sprinkling
1 Tb extra virgin olive oil
1/2 tsp salt
2. With a fork, whisk together eggs and gradually bring flour into the mix from the sides. When the dough gets too thick, switch to kneading by hand until the dough is smooth and elastic, about 10 minutes. If too dry, wet hands under the faucet, shake off excess, and knead with damp hands. Even on a dry day, that should take care of it. Cover with plastic wrap and allow to rest for half an hour. This will distribute the moisture evenly and finish gluten development.
4. Cook in lightly salted, boiling water to an al dente consistency, about 10 minutes. Drain and rinse. Serve immediately with sauce or topping of choice.
Makes about 1 lb of dough, 6 to 8 servings
Difficulty rating :)