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Post by Granny Smith on Mar 1, 2008 17:22:36 GMT -5
Homemade Pasta
2 cups all-purpose flour 2 eggs 2 T. olive oil (I use canola) water
Place the flour in a large bowl and make a well in the center. Add the eggs and oil. Pinch, pinch, pinch (that's really what the recipe says) until the flour is blended with the eggs and oil. You may have to add a couple of tablespoons of water to get a very firm dough. Knead on a table until elastic and smooth. Let rest, covered, for 30 minutes. Roll out and cut in desired shape.
These turn out best if you let them dry for at least 30 minutes, after you cut them, before you cook them. Just spread them out on a lightly flour board. (I used the kitchen table) They can, also, be dried completely and stored in an air-tight container for later use.
If you want to use these in soup, and you're in a hurry, you can grate the freshly made dough directly into the boiling soup. It makes a cross between a noodle and a small, chewy dumpling.
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