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Source: FamilyTime Favorites

Homemade Pasta
Making fresh pasta dough to cook at home is fun, easy, and results in terrific tasting dishes. Use unbleached all-purpose flour, easy to find anywhere.
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Serves: 6 to 8 servings; about 1 1/2 pounds
Prep Time: 25 minutes
Cook Time: 1 to 3 minutes
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3 cups all-purpose flour, , preferably unbleached
4 large eggs
1/2 teaspoon salt
1 to 2 drops olive oil




Mound the flour on a clean work surface. Scoop out a well in the center and break the eggs into the well.

Using a fork, gently whisk the eggs. Sprinkle the eggs with salt. Next, using the fork or your fingertips (whichever seems most natural to you), mix the flour with the beaten egg. Pull it from the inside wall of the well into the liquid.

If the dough seems dry, add some water or a drop of olive oil to it.

Knead the dough for five to 10 minutes until smooth, satiny, and elastic. Sprinkle it with flour as you work to prevent sticking. Just as with any dough, use only as much flour as you need.

Gather the dough into a ball and then divide it into quarters. Wrap each quarter into plastic wrap to keep it from drying.

Clean the work surface and sprinkle it with a fresh dusting of flour. With a floured rolling pin, roll out one section of the dough at a time. Roll with short strokes into a circle.

For hand-rolled dough, roll until the pasta is about 1/4 inch thick, or thinner if you can. The thickness depends on the type of pasta. Remember you are trying to stretch the dough only, without tearing it.

To cut pasta strands free-hand, roll the dough into a cylinder and use a small, sharp knife to cut it crosswise into the appropriate width noodles.

If using a hand-cranked machine, roll the dough until thin enough to pass through the widest setting of the machine.

Cut the dough into manageable strips.

Feed the dough through the rollers several times, adjusting them to narrower and narrower settings, to get very thin dough.

Choose the cutting attachment for the kind of pasta you want and feed the rolled and stretched sheet of pasta through the machine one last time.

Lay the strands on a lightly floured pan or board. Dust with flour and cover with a dishtowel or sheet of wax paper. Let the pasta dry for 2 to 3 hours, until it no longer feels sticky.

Bring a large pot of water to a rapid boil (about 8 quarts). Add a pinch of salt for slightly better taste. Drop the pasta in and let it cook just until a tested strand tastes almost done. Depending on the type of pasta, this will take from 1 to 3 minutes.

Drain the pasta and serve.





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