INGREDIENTS FOR PASTA DOUGH
4½-5 cups flour
6 large eggs room temperature –beaten
½ cup lukewarm water
DIRECTIONS
- Put 4½ cups of flour in a large bowl and make a well.
- In a separate bowl, mix together the beaten eggs and the water. Pour into the well.
- Using a fork, gradually beat the flour into the wet ingredients. Then knead to incorporate all the ingredients.
- Place the dough on a hard surface and knead until all the ingredients are fully incorporated and a dough ball forms. If the dough becomes sticky, sprinkle in some more flour.
- Wrap the dough in Saran Wrap and let sit for 10 minutes.
- Remove the dough from the Saran Wrap and continue to knead for a few minutes.
- Again, wrap the dough in Saran Wrap and let sit for 10 minutes.
- Remove the dough and knead for a few more minutes.
- Place a large cloth on the counter, such as a tablecloth, to lay the pasta sheets on.
- Set up the pasta machine and set the dial to #2.
- Cut the pasta dough into 1/8 inch thick slices.
- Take a dough slice and flatten with the tips of your fingers.
- Pass the flattened dough slice through the pasta machine, gently stretching the dough as it comes out.
- Place on the cloth. Continue with the remaining dough slices. Keep some space between each pasta sheet to keep them from sticking together.
- Set the dial to #4 and pass all the pasta sheets through the pasta machine, gently stretching the dough as it comes out.
- Pass all the pasta sheets through the pasta machine, gently stretching the dough as it comes out.
- Pasta sheets are now ready for desired recipe.
Note: The pasta dough can be made the day before. Just wrap the dough tightly in Saran Wrap and put in the fridge. The next day take out the pasta dough about an hour ahead and remove the Saran Wrap. Knead dough to loosen.
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