Fresh pasta dough

Yield: 1 servings

Measure Ingredient
550 grams Plain flour; (1lb 4oz)
4 \N Eggs
6 \N Eggs yolks
2 tablespoons Olive oil
\N \N Generous pinch of salt

Sift the flour and salt together and place in a food processor along with the eggs, yolks and oil. Process until the mixture starts to come together in coarse crumbs. Stop the machine and press a small amount of the mixture together in your fingers. The mixture should not crack, but if it does process it again for a few seconds. Tip the mixture out onto a board and knead well until you have a smooth, firm ball of dough. It should feel soft but not sticky. Wrap the dough in cling film and allow to rest for an hour or two.

Divide the dough into 8 equal pieces and knead each piece again until smooth. Taking a piece at a time, roll out each in turn with a rolling pin on a lightly floured board until you have a rectangle about 5mm (¼ inch) thick. Feed each rectangle of dough through the pasta machine several times starting with the mechanism adjusted to the thickest setting (i.e. with the rollers the furthest apart) and then adjusting the setting by one notch at a time, finishing with the thinnest setting. You are now ready to cut, fill and shape your pasta, according to the individual recipe.

Converted by MC_Buster.

Per serving: 501 Calories (kcal); 45g Total Fat; (80% calories from fat); 22g Protein; 2g Carbohydrate; 748mg Cholesterol; 222mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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