Homemade pasta

Yield: 1 servings

Measure Ingredient
2½ cup All Purpose Flour
¼ teaspoon SALT
2 eaches EGGS (Well Beaten)
⅓ cup WATER
1 teaspoon OLIVE OIL

Mix flour and salt in a large bowl. Make a well in the middle of the flour and pour in eggs, water and oil. Mix with hands by folding the flour into the well. Turn the mix onto floured, flat area and knead until dough is smooth and elastic, about 10 minutes. It will feel considerably tougher than bread dough. Now we've got a large ball of hard dough to make into little noodles. By hand: divide the dough in half and roll it out on a lightly floured counter. It may become too elastic. Just let it rest for a few minutes, and it will be fine to try again. It is best if only a 1/16 of an inch thick, but it won't hurt if thicker. By pasta machine: divide dough into thirds and pass through at the machine's widest roller opening. Then set the machine to the next smallest opening and repeat. If dough tears and gets messy, fold over and start again after letting it rest five minutes.

Cut pasta into specific size; ¼" for fettuccine, 3" for lasagna.

Cook pasta - 2-4 minutes in three quarts of boiling water with a tablespoon of salt and a tablespoon of cooking oil added. Stir the pasta to keep it from sticking. Do not rinse pasta. This only gives you cold pasta. Serve immediately. Complements of Lon Walters whose column is published every Friday in the Sedona (Arizona) Red Rock News Submitted By SHARON STEVENS On 11-10-94

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