Homemade pasta dough

Yield: 1 Servings

Measure Ingredient
2¼ cup All-purpose Flour
1 tablespoon Olive Oil
1 teaspoon Salt
2 larges Eggs

Makes about 1 Pound Fresh Pasta Hello Pasta Lovers!

Over the next 2-days you will receive three easy steps that will help you to prepare your very own tender and delicious fresh pasta. Today The Cook and Kitchen staff present the recipe for a basic pasta dough and flavored variations of fresh homemade pasta. Tomorrow we will explain how to roll, cut and cook your pasta!

In a large mixing bowl, stir flour with olive oil, salt, eggs, and ¼ cup water to make a stiff dough. Knead dough until smooth (not sticky) on a well-floured surface. Knead at least 20 times to thoroughly combine all ingredients. Cover dough with a plastic wrap and let rest about 30 minutes for easier rolling.

For Arugula: Remove the tough stems from 2 bunches of arugula (about 8 cups loosely packed). In a 3-quart saucepan, blanch arugula leaves in enough boiling water to cover, cooking for about 30 seconds. Drain arugula; squeeze dry and coarsely chop. Prepare pasta as directed above, making sure to use only 2 tablespoons water, and add the arugula to the dough before kneading.

For Garlic Pasta: Heat olive oil in a small sauce pan and add 2 or 3 cloves of finely chopped garlic. Saute for about 5 minutes and set aside to cool.

Add cooled oil to pasta recipe and prepare as directed.

For Herb Pasta: Prepare as directed, making sure to add finely chopped leaves of fresh parsley, dill, chervil, basil, or tarragon to the dough as it is kneaded and rolled. Herb pasta is perfect for utilizing in a clear, simple-broth soup recipe.

For Lemon-Pepper Pasta: Prepare as directed and add ½ teaspoon coarsely ground fresh black pepper and 1 tablespoon finely grated lemon zest (grated outer skin of a lemon peel) to the dough.

For Tomato Pasta: Prepare as directed, minus the water and 1 egg, making sure to add a 6-oz. can of tomato paste. Fantastic tossed with a bit of garlic oil and freshly grated Parmesan cheese.

Stay tuned! You'll learn how to cut and cook your fresh-made past tomorrow as Pasta Great’s conclude at Recipe-a-Day! Posted to dailyrecipe@... by The Cook & Kitchen Staff <dailyrecipe-owner@...> on Apr 24, 1998

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