Pasta dough (manual pasta machines only)
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Pasta dough (manual pasta machines only)
  Pasta    Dough    Italian  
Last updated 6/12/2012 12:48:34 AM. Recipe ID 9694. Report a problem with this recipe.
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      Title: Pasta dough (manual pasta machines only)
 Categories: Italian, Breads, Pasta
      Yield: 1 Servings
 
  2 1/3 c  All purpose flour
           (for better pasta, use
  1 1/3 c  AP flour and
      1 c  Semolina flour)
      2 lg Eggs
      1 tb Olive oil
    1/2 ts Salt
    1/3 c  Water
 
  Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later. Make a
  well in the center Mix eggs, olive oil and water and pour into well.
  Stir flour into egg mixture until dough forms into a ball. Turn out
  onto floured surface and kneed for about 10 minutes, adding extra
  flour if too moist. Kneed until dough is smooth and elastic. Cover
  with towel and rest for 30 minutes. Cut into 4 portions, keep pieces
  covered until used.
  
  Get out your machine and set dial on widest setting (1 on the Atlas).
  Flatten dough ball and run through rollers several times until smooth
  (you may add a bit of flour here too). Move rollers to next setting
  and roll again once. Continue to roll until pasta is the proper
  thickness (5 or 6 on the Atlas).  You may cut sheet in half if it's
  too long. Continue with other pieces and then put the finished sheet
  aside to dry for about 3 minutes.  Attach desired pasta cutters and
  run the sheets through.
  
  You can use right away or spread out the pasta to dry overnight and
  then freeze extra.
  
  To cook, drop into large pot of boiling water with a bit of salt and
  oil. Cook until al dente, which should only take about 2 minutes for
  fresh.
  
  A tip - be sure the dough is fairly dry, otherwise it won't cut into
  separate strands.
  
  Another tip - You can substitute heavy cream for the 1/3 c water for a
  richer pasta. Great for fettuchini alfredo.
 




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Recipe ID 9694 (Apr 03, 2005)

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