Ingredients: |
Ingredients: 12 oz. fresh ground Durum, Hard red, or Hard white wheat.
3 eggs, beaten
1 tsp salt
1 tbsp Olive oil
A very small bit of water, sprinkled in with your hands, if needed.
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Directions: |
Directions:1. Sift flour and salt together. Pour the flour/salt mix onto your work surface. Make a well in the center of the pile of flour and pour in the eggs and olive oil. With the tip of a fork, bring the flour gently into the egg/oil mixture until you have a stiff, but not too sticky dough. Sprinkle water sparingly on the dough if it appears too dry, but go easy with it. The dough should just barely make a ball.
2. Flour your hands and knead the dough for about 5 minutes, or until it becomes smooth and elastic. Wrap it in cling film, a sealed baggie or a sealed air-tight container and let it rest for at least 1 hour.
3. When ready to make pasta, cut the dough into 4 pieces. Squeeze the dough into a rectangle roughly the same width as the pasta machine, and dust with flour. Set rollers on your machine to the thickest setting and pass the dough through. Fold it into thirds and pass it through again. Repeat this 3 or four times, then start sending the dough through progressively thinner settings until you reach #5 (about 2mm)
4. Now, either use the dough as is for lasagna or ravioli, or pass it through spaghetti or fettucine rollers. Place cut pasta on a pasta rack or hang on a wooden spoon to dry for 10 minutes or so before cooking. |
This recipe for Homemade Basic Pasta is from