Pasta Dough

Pasta Dough
Yield: 4 Servings
2 lg Eggs
1 t Olive oil
1/4 t Salt
1 c All-Purpose Flour
FOOD PROCESSOR METHOD: Add eggs, olive oil, and salt. Pulse until
combined.
Gradually add flour by running the machine, add flour; run machine, add
flour; run machine, continue until all flour is added. Run the machine
until a ball forms on the blade, and the dough is crumbly and a little
dry.
HAND METHOD: Make a well with the flour. Beat eggs; add eggs, olive oil,
and salt to the well. Stir with a fork in circular motion until dough
is crumbly and slightly dry.
BOTH METHODS: Place dough on a floured surface, and push small portions
of dough away from you with the ball of your hand. Next place the dough on
a floured surface, and knead it about 3 minutes. If you used the food
processor method the dough may be used immediately otherwise let the
dough rest in the refrigerator for 30 minutes. Roll dough a thin as
possible,
seasoned pasta makers say, roll it until you can see your hand through
it.
Cook's magazine article in Mar/Apr 88, states to knead dough 10 to 15
minutes, until it is resilient and surface is satiny. Let rest 1 hour
*
** www.AccuChef.com* <http://www.accuchef.com/>
PlainFolkRecipes
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Category:Cathy's Recipes