Wednesday, December 30, 2009

Fresh Egg Pasta

Pasta Fresca

2 cups flour (plus extra for sprinkling)
3 eggs

We mixed this together in the food processor (super easy), adding more flour until it is smooth and not sticky.

Combine the flour and eggs in the work bowl fitted with the metal blade. Pulse briefly a few times to combine the ingredients. Then process using long pulses only until the dough forms a ball around the blade, about 1 minute. Turn the dough out onto a pastry board and knead about 5 minutes.

NOTES: This recipe called for all-purpose flour, but several others called for semolina. We happened to have cake flour (very low gluten) and that worked very well. It was easy to roll out, because the dough didn't have that stretchy quality that bread dough has.

To cook, boil in salted water for about 2 minutes.
Serves 6
Recipe Source: William's Sonoma: Pasta

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