Basic Egg Pasta (Italian)
Yield
4 servingsPrep
45 minCook
5 minReady
60 minLow in Saturated Fat, Trans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
durum semolina flour
or more regular flour |
|
| 1 | dash |
salt
|
*
|
| 2 | large |
eggs
|
|
| 1 | x |
water
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
durum semolina flour
or more regular flour |
|
| 1 | dash |
salt
|
*
|
| 2 | large |
eggs
|
|
| 1 | x |
water
as needed |
*
|
Directions
Place flour and salt in a mound on table.
Make a well and add eggs.
With a fork, mix the flour slowly into the eggs and blend well.
Add water if too dry.
Gather into a ball and knead for 5 to 10 minutes.
Cover with a bowl or place in plastic bag for 30 minutes.
(Dough can also be made in a food processor). Roll dough out by hand or use a hand crank pasta machine to cut desired shapes.
COOK.
Bring a large pot of water to a full rolling boil.
Add the fresh pasta and cook until it floats on the top (this will only take a few minutes).
Taste test a strand; it should be cooked but still have a bite.
Drain very well and dot with butter to prevent sticking.
Serve at once with your desired sauce.
