"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Basic Fresh Pasta Dough Recipe

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This recipe for Basic Fresh Pasta Dough, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice Vold
Added: Saturday, February 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 - 2 c. all purpose flour
2 extra large eggs, at room temperature
2 tsp. olive oil
1/8 tsp. salt

Directions:
Directions:
By hand: On work surface, spoon approximatelly three quarters of the flour into a ound. Make a well in the center of the flour; break eggs into the well. Add oil and salt. With fork, lightly beat together the liquid ingredients in the well, gradually drawing flour into the well. When the mixture becomes very thick and difficult to mix with the fork, use your hands to form a ball of dough. At this point, the dough will be wet and sticky.

Set the ball of dough aside and scrape up all the flour and dough particles stuck to the work surface. Transfer scrapings to the sieve, discarding the dried pieces. Using the sieved flour and the reserved additional flour, resume kneading the dough until smooth and no longer sticky. At this point, the dough is ready for the pasta machine.

Flavored Fresh Pasta: To basic pasta dough recipe, add 1 heaping tbsp. drained squeezed chopped spinach, 1 heaping tbsp. tomato paste or 1 heaping tbsp. finely chopped cooked beets.

Fresh Herb Pasta: To basic pasta dough, add any one of the following fresh herbs or a combination (1 or 2 tsp. to taste); parsley, basil, tarragon, thyme, chives or oregano, finely chopped.

 

 

 

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