Fresh Whole Egg Pasta
It's easy to make your own home-made pasta. Many Italian families do it every day. This is a very traditional original recipe from Larousse Gastronomique the French bible of fine dining and cooking.
18 ounces, 4 1/2 cups
Sift the flour and make a well in the centre.
Break eggs into the well and then add olive oil and salt.
Gradually incorporate the flour. Finish by kneading the ball of dough vigorously until it is smooth and firm, this can be done more quickly in a food processor.
Divide the dough into 10 equal balls, wrap each in plastic wrap and set aside for 1 hour until the pasta has lost its elasticity. Roll out each piece too a circle ⅛ inch thick.
Hang the pasta circles over a wooden stick and leave to dry for a few minutes, without letting them become brittle.
Flour each circle and roll it up, then cut into strips about ⅛ inch wide, shaking them out as they are cut and scattering them on a board.
Plunge the pasta into a large quantity of boiling water - 2 liters (9 cups) per 250 grams (4 cups, 9 ounces) pasta - containing 1 tablespoon salt per 1 liter (4⅓ cups), unless any additional ingredients are to very highly seasoned.
Gently stir the pasta so that it does not stick together and keep the water boiling at a constant rate.
Drain the pasta completely when it is cooked and season immediately.
If the pasta is not to be used right away, drain it and keep it hot mixed with 1 tablespoon olive oil.
When ready to use, plunge it into boiling water, drain once more and add the other ingredients.