Difference between revisions of "Pasta Dough"
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RealRecipes (talk | contribs) m (Text replace - "* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "<ref>"Catsrecipes Y-Groupp" http://groups.yahoo.com/group/catsrecipes/s</ref>") |
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
Latest revision as of 19:27, 11 April 2012
Pasta Dough Yield: 4 Servings
2 lg Eggs 1 t Olive oil 1/4 t Salt 1 c All-Purpose Flour
FOOD PROCESSOR METHOD: Add eggs, olive oil, and salt. Pulse until combined.
Gradually add flour by running the machine, add flour; run machine, add flour; run machine, continue until all flour is added. Run the machine until a ball forms on the blade, and the dough is crumbly and a little dry.
HAND METHOD: Make a well with the flour. Beat eggs; add eggs, olive oil,
and salt to the well. Stir with a fork in circular motion until dough is crumbly and slightly dry.
BOTH METHODS: Place dough on a floured surface, and push small portions of dough away from you with the ball of your hand. Next place the dough on a floured surface, and knead it about 3 minutes. If you used the food processor method the dough may be used immediately otherwise let the dough rest in the refrigerator for 30 minutes. Roll dough a thin as possible, seasoned pasta makers say, roll it until you can see your hand through it.
Cook's magazine article in Mar/Apr 88, states to knead dough 10 to 15 minutes, until it is resilient and surface is satiny. Let rest 1 hour
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- www.AccuChef.com* <http://www.accuchef.com/>
PlainFolkRecipes
References
- ↑ "Catsrecipes Y-Groupp" http://groups.yahoo.com/group/catsrecipes/s
