Originally posted September 12, 2011

basic pasta dough

basic pasta dough by joanie

Use 00 or semolina flour in place of all-purpose if you're feeling fancy. I'm a simple person so all-purpose will do, but it does require a teensy bit of water to make it all work.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp kosher salt
  • 3 eggs
  • water or olive oil
4 servings

Directions

Combine flour, salt, and eggs in a food processor, and process until combined (about 1 minute).

Remove the dough, knead it briefly, and form it into a disk. Cover with a slightly damp towel. Let rest for 30 minutes.

Divide dough into 4 equal parts. Run each through a pasta maker, starting at setting 1. For the first few runs, fold the dough in half. Flour the dough and rollers liberally to prevent sticking.

Start to move the setting up. I like to end at 4, when it's still kind of thick. To prevent sticking, dust with flour before cutting, and then dust again as they await boiling.

Boil in a large pot with salted water until al dente. You'll have to taste them to know when they're done. It may take 6-12 minutes depending on your pasta.

Drain, and then rinse. Now you're ready to go!

1 hour

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