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Fresh Pasta

I do not believe fresh pasta is necessarily superior to the dried product. Some is better, some is not. When you desire a very thin pasta, however, it must be made fresh. If you have a hand-crank pasta machine it requires little effort. I do not care for pasta from those electric "extruder" machines. Pasta must be rolled for me.

Type: Pasta
Serves: 1 people

Recipe Ingredients

1 1/2 cups 93g / 3.3ozUnbleached white flour
1 cup 62g / 2.2ozSemolina flour
1/2 teaspoon 2.5mlSalt
3   Eggs
1 tablespoon 15mlOlive oil
1 tablespoon 15mlWater

Recipe Instructions

Place the flours and salt in a large bowl. Mix well and form a well in the center. Add the remaining ingredients and pinch all together with your fingers to form a dough. Knead for a few minutes until the dough is smooth and elastic. Place the dough on the counter and cover with the bowl. Let rest 30 minutes.

Knead a few times again and form into any shape desired. Remember to allow your pasta to dry for about an hour before cooking.

Most pasta forms freeze very well. Dry a bit first, then freeze on covered trays or in boxes.

THE FRUGAL GOURMET by Jeff Smith - From the 04-17-1991 issue - The Springfield Union-News


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