Boiled Spaghetti

Type: Pasta

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour - plus
		More for dusting
1 teaspoon	5ml	Salt
3 teaspoons	15ml	Eggs (large)
2 tablespoons	30ml	Olive oil
		Cornmeal - for dusting

Recipe Instructions

To make pasta dough: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball.

Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let it rest for about 30 minutes to allow the gluten to relax.

Cut the ball of dough in 1/2, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Form the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick; (keep in mind, overly thick pasta tastes gummy.)

Now, using the spaghetti cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the spaghetti strands into a nest and allow the pasta to dry for about 10 minutes before boiling.

Bring a large pot of salted water to a boil and add spaghetti. Cook for a few minutes until al dente.

This recipe yields about 1 pound spaghetti.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D20) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.