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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Egg Pasta Recipe

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This recipe for Egg Pasta is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups AP flour
1/2 teaspoon sea salt
3 large eggs
Directions:
Directions:
Combine the flour and salt. Make a well in the center of the flour, and add the eggs. Gently begin to mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form. Knead the pasta dough for 8 to 10 minutes. If the dough is too dry and won't stick together, add a 1/2 teaspoon of water. If it is too sticky, sprinkle in a bit more flour. Keep in mind this dough will be much stiffer than your traditional bread doughs. However, the longer you work it, the smoother and more pliable it will become. Looking for a smooth, satiny consistency, which will begin to develop the more you knead. Cover the well-kneaded dough tightly with plastic wrap, and allow it to rest for around 45 minutes. (This resting phase is super important, as it gives the dough time to relax. Otherwise, you'll fight it the whole time you are rolling it out.) After the resting period, divide the dough into four portions.
Roll each portion of dough out on a well-floured surface as thin as possible and then cut into thin strips. From here, you can either cook your pasta right away (3 to 4 minutes in boiling water) or dry it.

 

 

 

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