Basic Fresh Egg Pasta

Recipe Ingredients

4		Extra-large eggs
3 1/2 cups	218g / 7.7oz	Unbleached all-purpose flour - plus
1/2 cup	31g / 1.1oz	Unbleached all-purpose flour
1/2 teaspoon	2.5ml	Olive oil

Recipe Instructions

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 may 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.

This recipe yields 1 pound of pasta.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5699) - from the TV FOOD NETWORK

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