Fresh Pasta Dough (fine Cooking Magazine)

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Fresh Pasta Dough (fine Cooking Magazine)

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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18 oz. Unbleached All-purpose Flour -- (4 cups) or " 00 " flour

or a combination

4 large eggs

1 tsp. extra-virgin olive oil

1/2 tsp. coarse salt

 

Dump the flour in a pile on a work surface. Make a deep, wide well in the center

and pour in the eggs, olive oil, and salt. Begin mixing the eggs with a fork,

staying in the center and being careful that the eggs don't breach the wall.

Little by little, mix in flour from the sides until the dough starts to move as

a unit and is too stiff to mix with a fork. Continue mixing by hand,

incorporating more flour to stiffen the dough. When it doesn't easily absorb

more flour (one signal is floury, dried bits of dough flaking off the mass), set

the dough aside; scrape up all the remaining flour and pass it through a sieve

to sift out any dried-up bits. Discard the bits and keep the cup or two of

sifted flour on the work surface to use during kneading if necessary.

 

Wash and dry your hands. Knead the dough on the lightly floured surface until

it's a smooth, homogenous ball of dough, firm but resilient, neither too dry nor

too soft, about 5 min.; it should no longer stick to the surface. Poke it and it

should spring right back; press your finger into the center and it should feel

just a bit tacky. If it's very sticky, knead in more flour.

 

Wrap the dough loosely in plastic and refrigerate for at least 1 hour, or up to

8 hours.

 

Set up a pasta machine on your work surface. Divide the dough into four equal

pieces. Work with one piece at a time, keeping the others refrigerated, wrapped

in plastic. Flatten the piece of dough with your hand (flour it lightly with

necessary) and run it through the widest setting on the machine twice. The first

pass roughs up the dough; the second pass smoothes it out.

 

Set the rollers to the next narrower setting. Pass the dough through twice.

Continue notching down by one setting and passing the dough through two times.

As the dough lengthens and thins, it will bunch up under the machine. Rectify

this by gently lifting it out and folding it neatly behind the machine.

 

When the pasta is 1/16 inch thick (you probably won't need to go to the

narrowest setting), lay it on the work surface and cut it into 12-inch

rectangles. Using either the tagliatelle cutter on the machine or a knife, cut

the pasta into 1/4-inch strips. The tagliatelle can be dried on a drying rack or

cooked immediately.

 

Description:

" Italians use a very fine flour called " 00 " in pasta dough, but

all-purpose works well, too. You won't use all 4 cups of flour, but

the extra helps keep the eggs contained in the well. "

Source:

" FineCooking.com "

Yield:

" 1 Pound "

 

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Per Serving (excluding unknown items): 302 Calories; 22g Fat (67.4% calories

from fat); 22g Protein; 2g Carbohydrate; 0g Dietary Fiber; 748mg Cholesterol;

1162mg Sodium. Exchanges: 3 Lean Meat; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0