Pasta Dough

FREE RECIPE PREVIEW

Ingredients — preview

• 10 ounces flour about 2 cups
• 2 large egg about 4.5 ounces

Preparation — preview

1. Mound the flour on a clean work surface or in a large mixing bowl.
2. Make a well large enough to hold the egg yolks in the center.
3. Mix the eggs, yolks, and salt in a small bowl and then pour the mixture into the well.
4. Using a fork, slowly mix the flour into the egg mixture until all the flour is blended and you have a rough dough.
5. Knead the dough for 10 minutes or until it is smooth. Add flour 1 teaspoon at a time if the dough is too wet. If the dough is to dry, use a spray bottle of water to moisten the dough.
6. Wrap the dough in plastic wrap and allow the dough to rest for 60 minutes at room temperature.
7. Divide the dough into 4 quarters. Reserve 3 quarters in plastic wrap, to prevent a skin from developing on the dough.
8. Set pasta roller to widest setting and pass dough 3 times through the machine at this setting..
9. Place dough on a lightly floured work surface.
10. Fold both ends in so that they meet at the center of the dough, and then fold the dough in half where the end points meet, trying not to incorporate too much air into the folds.
11. Using rolling pin, flatten dough to 1/2-inch thick. Pass through the rollers 3 additional times.
12. Narrow the setting by 1 notch and repeat the previous step.
13. Repeat once more (the dough should now have passed through the third widest setting).
14. Continue passing the dough through the rollers, reducing the thickness by 1 setting each time until it reaches the desired thickness.