Serves 3-4, 4-6 or 6-8
Place the flout in the center of a clean, smooth work surface. Make a well in the middle. Break the eggs into the well. Add a pinch of salt.
Start beating the eggs with a fork, gradually drawing the flour from the inside walls of the well. As the pasta thickens, continue the mixing with your hands. Incorporate as much flour as possible until the mixture forms a mass. It will be fairly lumpy. If it sticks to your hands, add a little more flour. Set the dough aside. Using the back of a large knife, scrape off all traces of the dough from the work surface until it is perfectly smooth. Wash and dry your hands. Lightly flour the work surface.
Knead the dough by pressing it away from you with the heel of your hands, and then folding it over towards you. Repeat this action over and over, turning the dough as you knead. Work for about 10 minutes, or until the dough is smooth and elastic.
If you are using more than two eggs, divide the dough in half. Flour the rolling pin and the work surface. Pat the dough into a disk and begin rolling it out into a flat circle, rotating it a quarter turn after each roll to keep its shape round. Roll until the disk is about 1/8 inch thick.
Roll out the dough until it is paper-thin by rolling up on to the rolling pin and simultaneously giving a sideways stretch with your hands. Wrap the near edge of the dough around the center of the rolling pin and begin rolling the dough up away from you. As you roll back and forth, slide your hands from the center towards the outer edges of the pin, stretching and thinning out the pasta.
Quickly repeat these movements until about two-thirds of the sheet of pasta is wrapped around the pin. Lift and turn the wrapped pasta sheet about 45? before unrolling it. Repeat the rolling and stretching process, starting from a new point of the sheet each time to keep it evenly thin. By the end (this should not last more than 8 - 10 minutes or the dough will lose its elasticity), the whole sheet should be smooth and almost transparent. If the dough is still sticky, lightly foulr your hands as you continue rolling and stretching it in the same way.
If you are making pasta noodles, such as tagliatelle or fettuccine, lay a clean dish towl on a table or other flat surface, and unroll the pasta sheet onto it, letting about a third of the sheet hang over the edge of the table. Rotate the dough about every 10 minutes. Roll out the second sheet of dough if you are using more th an two eggs. After about 25 - 30 minutes the pasta will have dried enough to cut. Do not let it over-dry or the pasta will crack as it is cut.
To cut tagliatelle, fettuccine or tagliolini, fold the sheet of pasta into a flat roll about 4 inches wide. Cut across the roll to form noodles of the desired width. Tagliolini is 1/8 inch; fettuccinie is 1/6 inch; fagliatelle is 1/4 inch. After cutting, open out the noodles and let them dry for about 5 minutes before cooking. These noodles may be stored for some weeks in the fridge and they can also be frozen successfully. Always allow the noodles to dry completely before storing and use as required.
To cut the pasta for lasagne or pappardelle, do not fold or dry the rolled-out dough. Lasagne is made from rectables about 5 x 3 1/2 inches. Pappardelle ar large noodles cut with a fluted pasta or pastry wheel. They are about 3/4 inches wide.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (618g) | ||
Recipe Makes: Varies Servi | ||
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Calories: 1346 | ||
Calories from Fat: 295 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.7g | 44 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 1348.3mg | 415 % | |
Sodium 705.4mg | 24 % | |
Potassium 876.1mg | 23 % | |
Total Carbohydrate 179.6g | 53 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 173.5g | ||
Protein 76.9g | 110 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1346
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