subject: Simple Egg-Flour Pasta Recipe [print this page] Following is simple and easy instructions on pasta making. Ingredients; 2 cups all-purpose plain flour, plus 1/3 cup for board and extra for sprinkling plus 3 eggs.
Hand method: Heap the 2 cups flour on pastry board. Make a well in the center and break the eggs into it. Using a fork lightly beat the eggs. With a circular movement, gradually incorporate the flour from the walls of the well. Continue until all of it is incorporated. Using the palm and hell of your hand, knead the dough as you would bread dough, pushing it against the board and turning it instantly, until it is smooth, elastic and not too soft, at least five minutes.
Using the food processor method: Combine the flour and eggs in the work bowl fitted with the metal blade. Pulse briefly a few times to combine the ingredients. Then process using long pulses only until the dough forms a ball around the blade, about one minute. Turn the dough out onto a pastry board and knead with the palm of your hand as described above.
Rolling out the dough: To roll out the pasta, dust a clean board with the 1/3 cup of flour. Flatten the ball of the dough with the palm of your hand and roll it out evenly, always rolling away from you and rotating the disk as it becomes thinner and thinner. It should be about 1/32 inch thick for filled pasta.
Lightly sprinkle a dish towel with flour and leave the pasta to dry a while on it, about 10 minutes, or less if the air is very dry. It should be left until it is neither sticky nor dry. Cutting pasta for noodles: roll pasta up into a cylinder, flatten the top lightly with your hand.
