MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fresh Egg Pasta
Categories: Five, Pasta
Yield: 1 Pound
4 Extra large eggs
3 1/2 c Unbleached A-P flour; plus
- 1/2 cup
1/2 ts Olive oil
Make a mound of the flour in the center of a large wooden
cutting board. Make a well in the middle of the flour and
add the eggs, oil and any other flavoring you choose. Using
a fork, beat together the eggs, oil and flavorings and begin
to incorporate the flour starting with the inner rim of the
well. As you expand the well, keep pushing the flour up to
retain the well shape. Do not worry that this initial phase
looks messy. The dough will come together when 1/2 of the
flour is incorporated .
Start kneading the dough with both hands, using the palms of
your hands primarily. Once you have a cohesive mass, remove
the dough from the board and scrape up any left over crusty
bits. Lightly flour the board and continue kneading for 3
more minutes. The dough should be elastic and a little
sticky. Continue to knead for another 3 minutes, remembering
to dust your board when necessary. Wrap the dough in plastic
and allow to rest for 30 minutes at room temperature. Note:
do not skip the kneading or resting portion of this recipe,
they are essential for a light pasta.
Recipe By: Mario Batali
Yield: 1 pound
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... How do you tell when you run out of invisible ink?
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)