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Fresh Pasta Dough Recipe

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

Contributor:  
Contributor:  
Tony Iorfino
Added: Tuesday, June 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/8 cups (200 grams) plain bakers flour
pinch of salt
2 large eggs, lightly beaten
extra flour for dusting

Directions:
Directions:
Number of Servings: 4
Preparation Time: 15 mins for the dough and 20 mins to shape and cut pasta using a pasta machine

Sieve (sift) flour and salt into a mound on work surface. Make a well in the center of the flour. Add the eggs. Using your fingers start to incorporate the flour. Knead for about 15 minutes, if the dough is too soft add a little extra flour; if the dough is too firm add a little water.

Shape the dough into a ball, cover loosely with a towel and leave it to rest 30 minutes.

Roll it into sheets using a pasta machine on to a lightly floured board or bench and cut into desired pasta type, for example fettuccine, tagliatelle etc.

Cook fresh pasta in plenty of boiling salted water, drain and toss with your favorite pasta sauce

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 mins for the dough and 20 mins to shape and cut pasta using a pasta machine
Personal Notes:
Personal Notes:
Fresh pasta needs only 1 or 2 minutes of cooking time depending on the thickness and cooks much quicker than dry pasta.

 

 

 

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