Directions: |
Directions:Beat the eggs and oil with the salt in a small bowl until well blended.
In a large bowl combine all flour and stir until blended well. Then place flour on a board or counter and create a well in the center by pushing the flour to all sides to make a ring in the center. Making sure to leave 1-2” edge. Make sure that the well is wide enough to hold all the eggs without spilling.
Using your fingers, begin incorporating the flour into the eggs in a circular motion. Make sure to stay within the well and not allowing eggs to spill over the sides. Gradually pull flour from the sides of the well; it is important that the flour not be incorporated too rapidly, or dough will be lumpy. Slowly incorporate the flour. The mixture will thicken and eventually get too thick, At this point use a pastry scraper and incorporate remaining flour into the eggs. Do this by lifting the flour up and over the dough that’s beginning to form and cutting it into the dough.
Knead the dough by pressing it in a forward motion with the heels of your hands for a few minutes, adding more flour or water if needed, until smooth. It should not stick to your hands and should have a smooth, soft surface.
The dough is ready when you can pull your finger through it and the dough wants to snap back into place. The kneading process can take from 10 to 15 minutes. You cannot over knead this dough. It is important to work the dough long enough to build the gluten otherwise, when it rests, it will not hold together when made into pasta.
Divide dough into 2 balls and wrap in plastic well or place in a plastic bag pressing the air out. Place in refrigerator and let rest for about an hour or two.
Resting the dough allows the flour to absorb moisture and give a smoother dough that has more elasticity. Do not refrigerate the dough more than 24 hours, unless place in a vacuum sealed bag, as it will turn gray and appear less appetizing.
If ravioli’s are to be made make your filling at this time.
Remove one ball of dough after it has rested at least one hour. Divide each ball into 4 portions. Make sure to keeping only one out at a time. Place dough not being used back in refrigerator.
Dust the clean work surface with a little flour. Flatten ball out by pressing with the heel of your palm.
Using a pasta machine run it through #1 a couple of times continuing until you get to the desired thickness. (I run mine dough through my Kitchen-Aid pasta attachment 2-3 times through each setting. #1 through #3 for ravioli and #1 through #4 for pasta.
A rolling pin can be used as well to shape the dough into sheets for raviolis, then cut the sheets into whatever pasta is desired.
To hold pasta until ready to cook place it on a towel and toss with durum flour. Bring a large pot of water to rolling boil; drop pasta into pot and cook for one minute for al dente (chewy) pasta. Cook it a minute longer if you like your pasta soft and more tender pasta.
Serve with your favorite sauce or toppings. |
This recipe for Egg Pasta is from