Egg Pasta Dough
Pasta Dell'Uovo
340g (12oz) '00' or Strong Flour
2 Large Eggs
4-5 Egg Yolks
Sift the flour into a bowl, make a well in the centre,
Beat the eggs and 4 yolks together and pour into the flour.
(An extra egg yolk can be added if the dough seems too dry, or extra flour if too moist.)
Use a fork to mix well, until the dough is ready to knead.
Turn out on to a floured surface and knead well, until smooth and elastic.
Wrap in clingfilm and allow to rest in the refrigerator for at least an hour.
Divide the dough into 3-4 pieces, cover all but one in clingfilm or a damp tea towel, until required.
Flatten a piece of dough with the palm of your hand.
Roll the dough out with a lightly floured rolling pin on a lightly floured surface.
Folding it over and re-rolling several times, continue until the pasta is the desired thickness.
If you have a pasta machine, start with the rollers at the widest setting and pass the dough through.
Repeat several times at that setting, folding it over a few times.
Reduce the space between the rollers, fold the dough into three lengthwise.
Repeat, until you have the desired thickness.
Use the sheets in lasagne, for making ravioli, tortellini and such.
Cut into ribbons for fettuccine, linguini, tagliarini, tagliatelle, etc.
Wrap around a cylinder (of various sizes) to produce bucatini, cannelloni, macaroni, rigatoni, etc.
You can even try producing shapes such as cochiglie, farfalle, fusilli, orecchiette, there are cutters and special gadgets available to help you produce such forms of pasta.
Note: Many extra's can be added to the basic pasta dough for flavour or colour, such as herbs, spinach, tomato puree, garlic to mention just a few.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved