I've made lots of pasta over time. Sometimes I use a pasta machine. Sometimes I roll it out by hand, which is more satisfying somehow.
I was talking to a colleague at work about her lunch in Little Italy (up the street from where I work). She was telling me about this delicious pasta she sampled, flavored with lemon and basil. And, it just so happened that I had lemons, fresh from my tree, in my house. I stopped at the store to pick up some basil (it will be a few more weeks until I can harvest that from my garden) and some "eggs".
I use my Kitchen Aid mixer with the dough hook attachment to make this dough (see the recipe below for ingredient measurements).
Once mixed, I split the dough into small balls. MUCH easier to roll out a small piece. Especially if you like reasonably thin pasta. Which I do.
Roll it out flat. Roll and roll. Extra flour helps with this.
Flat. And thin.
Then I (carefully) roll it up and slice it.
After all of the dough is rolled and cut, you'll end up with a pile of noodles that looks something like this.
You'll want to boil in in a LARGE pot. Takes about 6 - 10 minutes. You can tell when it is done as it floats to the top. Drain and rinse.
I used a few tablespoons of lemon juice to toss the noodles. Added just that extra bit of flavor.
Basic Egg Pasta Dough - "Pasta al' Uovo"
To make about 1/2 pound (2 servings):
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 tablespoon olive oil
1/4 tablespoon lukewarm water
To make about 3/4 pound (3 to 4 servings):
1-1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 tablespoon olive oil
3/4 tablespoons lukewarm water
To make about 1 pound (5 to 6 servings):
2-1/4 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon lukewarm water
- Place the flour on a large floured surface.
- Make a well in the center. Break the eggs into the well.
- Add the salt, oil, and water. Beat the mixture in the well with a fork.
- Using a fork, gently start to work the flour into the liquid.
- Continue until the dough becomes sticky and difficult to work with the fork.
- Use your hands to form the rough dough into a ball.
- Transfer the dough to a lightly floured surface.
- Knead the dough until it is smooth and elastic, about 10 minutes.
- Cover with a bowl or towel and let rest for 10 to 15 minutes.
- Proceed with rolling and cutting the pasta according to your recipe.
For Lemon Basil Pasta Dough
Follow the recipe for Basic Egg Pasta Dough for 1 pound.
Instead of 3 eggs, use 2 eggs and 1 egg yolk.
Add 2 tablespoons lemon juice, 3 tablespoons finely grated lemon zest, and 3 tablespoons fresh chopped basil.
Add remaining ingredients and proceed as directed for Egg Pasta Dough.
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