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Pasta Dough II (P, TNT)
Source: Self
Serves: 6

1-1/2 cups flour
2 eggs
1/2 teaspoon salt
1 tablespoon warm water

By Hand:
Beat together, just until blended, the eggs, salt, and water.

Place flour in large mixing bowl and make a cavity in the center. Pour in the egg mixture and stir with a fork until flour is well moistened and becomes a soft dough. Slowly add drops of water to soften dough if necessary. Press into a ball.

Sprinkle flour on a board and knead dough until it is elastic and smooth. Cover and let rest.

By Food Processor:
Combine flour and salt in bowl of processor. Turn machine quickly on and off twice.

Combine eggs and water. Turn on machine and add in a steady stream. The mixture should form a soft ball of dough, but not a sticky one. If it is too sticky, add a teaspoon of flour at a time until dough is well-formed. Slowly add drops of warm water to soften dough if necessary.

To knead, allow ball of dough to process about 40 seconds or until it is smooth and elastic. Turn out onto lightly floured pastry board and knead briefly. Cover and allow to rest.

Add 1/4 cup freshly grated Parmesan or other dry cheese; or 3 to 4 tablespoons fresh minced herbs, such as basil, chives, parsley, tarragon, dill, or cilantro.

Poster's Notes:
For the flour, all-purpose flour may be used, or a combination of 1 cup all-purpose flour and 1/2 cup semolina.

I went through a period of making a lot of fresh pasta, but only do it a couple of times a year now. Here is my recipe, with variations. It gives directions for both making the dough by hand and by food processor, which is what I usually do. I use part semolina when making pasta to cut into strands, but if I'm making any kind of filled pasta like ravioli or tortellini, then I just use flour. The semolina makes it a little too tough. I roll it out using a hand crank pasta machine, which works very well.

Posted by Sandy Calin

Nutritional Info Per Serving: N/A