Wednesday, June 30, 2010
Sunday, June 27, 2010
Fresh Pasta
5 Eggs
3 Tbsp Olive Oil
1 Tbsp Salt
1.5 cups Flour
1.5 cups Semolina
Combine eggs, oil & salt and whisk until combined
Combine flour and semolina and stir until combined.
Make a well in the center of the dry ingredients. Pour the egg mixture
into the well. Stir the eggs, slowly incorporating the dry ingredients
from the edges until you get one ball. You may need to knead the dough
towards the end.
Cover the dough with plastic wrap and allow dough to rest for at least
10 minutes (can refrigerate for up to 3 days. Bring to room
temperature before continuing.
Divide dough into 4 portions. Lightly flour work surface. Run each
ball through your pasta machine according to the manufacturers
directions (usually 2 - 3 times on each thickness, folding in half for
each pass).
Remade on:
2015-12-11 with disastrous results
3 Tbsp Olive Oil
1 Tbsp Salt
1.5 cups Flour
1.5 cups Semolina
Combine eggs, oil & salt and whisk until combined
Combine flour and semolina and stir until combined.
Make a well in the center of the dry ingredients. Pour the egg mixture
into the well. Stir the eggs, slowly incorporating the dry ingredients
from the edges until you get one ball. You may need to knead the dough
towards the end.
Cover the dough with plastic wrap and allow dough to rest for at least
10 minutes (can refrigerate for up to 3 days. Bring to room
temperature before continuing.
Divide dough into 4 portions. Lightly flour work surface. Run each
ball through your pasta machine according to the manufacturers
directions (usually 2 - 3 times on each thickness, folding in half for
each pass).
Remade on:
2015-12-11 with disastrous results
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