MASTER RECIPE FOR PASTA
2 cups unbleached flour
2 extra large eggs at room temperature
2 teaspoons olive oil
1 teaspoon sea salt
Measure the flour onto a 24" square work surface. With the bottom of the measuring cup, make a well in the middle of the flour. Crack the eggs into the well, pour in oil and salt as well.
Use a fork to break up the eggs in the well and beat them to a homogeneous consistency. Gradually begin to incorporate the flour by scraping the sides of the flour well and bringing in the eggs from underneath. Do not add flour on top of the mixture, only from the bottom. Work the fork around the edge of the well gradually adding flour and widening the circle.
When the mixture becomes dough-like, too thick to beat, scrape the remaining flour into a sieve or French tami, lightly flour the board,and begin to work the dough until most of the sticky quality is gone. Begin kneading the dough in earnest at this point adding sifted flour from the board only as needed to remedy stickiness. Knead for 2 minutes, until the dough is supple.
Proceed to knead the dough using the hand-cranked pasta machine at the widest setting. The first time the dough is thinned it will be quite sticky. Lift it back onto the lightly floured work surface and letter-fold it lengthwise. Press air out of the dough by making impressions with the tips of your fingers. Run the dough through the widest setting 4-5 more times, flouring only the outside until the dough has become smooth and supple.
Begin thinning the dough by narrowing the rollers on the pasta-maker one notch after every pass. Do not flour or fold the dough. Continue to the degree of thinness desired for your particular use. See individual recipes.
Yield: 10-12 ounces fresh pasta
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