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Pasta Dough
Preparation info
- About 1 pound pasta; enough for
4 to 6
portions - Difficulty
Medium
Appears in
By Sheila Lukins and Julee Rosso
Published 1989
Homemade pasta dough is made even more special by rolling fresh herbs between the sheets just before passing it through the pasta machine for the last time. This is a very basic dough which can be machine-cut into strands of varying widths and also be used for pasta packages, such as ravioli and panzotti.
Ingredients
2 cups 3 Β½ cup
Method
- Place the flour in a food processor, and with the motor running, add the eggs one at a time. Continue processing for 15 seconds.
- Turn the dough out onto a lightly floured surface, and knead until it has formed a smooth, firm ball.
- Cover with a kitchen towel and let rest for 30 minutes.
- Divide the ball of dough into five pieces. Recover four
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