Italian Fresh pasta dough for cutting into your favorite shapes
How fun to have a pasta-making party! Some cook, others roll out the noodles, others hang them to dry. Equal measures of different flours gives the pasta that authentic texture and flavor found in Italy. Using the food processor makes it easy to blend the dough, taking only two or three minutes. After trying various pasta rolling machines, from manual to electric, we prefer a very inexpensive hand-crank pasta machine. Serve with the sauce of your choice.
4 Cups flour (mix equal parts of unbleached, high gluten and semolina)
11/2 teaspoons salt
4 eggs, lightly beaten
1/4 cup lukewarm water
2 tablespoons olive oil
In food processor, blend flour & salt. Add eggs, water & oil. Blend until dough begins to form ball.
Turn onto lightly floured board. Knead lightly. Cover with inverted bowl and let rest for 30 minutes.
Begin on the loose setting on pasta machine. Take a small bit of dough (about a quarter-cup size) and run through the non-cutting rollers on the machine 2 or 3 times, changing the setting to get progressively tighter. You will end up with a sheet that looks like a lasagne noodle.
Next, run the sheet through the cutting side, set to the noodle style you prefer. Hang to dry while you continue to make all the noodles.
Drop into boiling, salted water and cook for 2-3 minutes.
A perfect pasta every time. Do not deviate from the recipe. Equipment: hand crank pasta rolling machine to make the sheets and noodles