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MAKES ABOUT 1 lb - 500g 2 1/2 cups (12'/2 oz/390 g) unbleached all-purpose (plain) flour, plus more for dusting 4 large eggs 2 teaspoons extra-virgin olive oil |
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Place 2 cups (10 oz/315 g) of the flour in a food processor. Add the eggs and olive oil and process until the flour is evenly moistened and crumbly, about 10 seconds. If the dough is very sticky, add some of the remaining 1/2 cup (21/2 oz/ 75 g) flour, 1 tablespoon at a time, processing until the flour is incorporated; you may not need all of it. After about 30 seconds of processing, the dough should come together and form a loose ball on top of the blade, and feel moist but not sticky when pinched. Dust a work surface with flour, and place the ball of dough on it. To knead the dough, use the heel of one hand to push it away from you. Lift it from the far side, fold it back toward you, and then rotate the dough a quarter turn. Again, push the dough away with the heel of one hand, pull it back, and rotate a quarter turn. Stop kneading the dough when it feels damp without being sticky and is an even yellow with no streaks of flour. This will take only a minute or two. You will continue kneading with the pasta machine. Shape the dough into a ball, cover with a large overturned bowl, and let rest for 30 minutes. The dough is now ready to use. VARIATION- For black pepper pasta, add 1 teaspoon freshly ground pepper to the eggs. - For fresh herb pasta, add 1 tablespoon finely chopped herbs such as basil, marjoram, oregano, parsley, thyme, chives, or a mixture to the eggs. - For saffron pasta, add a pinch of crushed saffron threads to the olive oil. Buon appetito ! |
Copyright 2010 Easy Italian By Trend & Trade Italy
