Pasta dough
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Pasta dough
  Pasta    Dough  
Last updated 6/12/2012 12:48:34 AM. Recipe ID 9693. Report a problem with this recipe.
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      Title: Pasta dough
 Categories: Pasta
      Yield: 1 Servings
 
      3 c  Semolina flour
           Unbleached flour can be
           Substituted
           But the quality will suffer
      1 ts Salt
      3    Eggs
           Heavy cream -- as needed
 
  Place the flour and salt in a food processor and pulse to mix. Add
  the eggs and pusle again. Add enough heavy cream to make the dough
  form a ball, don't add to much or it will become sticky. Knead by
  hand for a few minutes, shape into a ball, place in a floured bowl
  and let rest for 1/2 hour. Divide the dough into manageable amounts
  and run thru a pasta machine to desired thickness. Let the dough rest
  again for another 1/2 hour before trying to cut with a pasta machine.
  It makes the cutting go a lot smoother. The time here depends on the
  thickness of the pasta and the weather(humid or not) Cook in 5 quarts
  of water with 1/2 teaspoon added for 1 to 2 minutes or until al
  dante. Can also be dried or frozen for later use.
  
  Any herbs or spices can be added with the flour and salt at the
  beginning. Quantities here are by personal preference.
  
  




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Recipe ID 9693 (Apr 03, 2005)

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