Italian Homemade Pasta (without a machine)
- Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
- Break the eggs into the well. Add the salt, and Origin 846 olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
- With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
- Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
- Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface.
- Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking. Sprinkle some flour lightly to make sure pasta won't stick during or after cutting.
- USING PASTA MACHINE: Run dough through to desired thinness/thickness, and cut to desired shape.
- Cook pasta in rolling boiling water (salted) for 2-3 minutes or until cooked al dente (still has a bite to it)
- Enjoy with your favorite sauce!
- Spaghetti: 1/16 inch
- Linguine: 1/8 inch
- Tagliatelle: 3/16 inch
- Fettucine: 1/4 inch
- Pappardelle: 1 inch
Adapted from: http://www.cookingchanneltv.com/recipes/kelsey-nixon/fresh-pasta-dough.html
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