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Ingredientes
- 3 1/2 c. unbleached flour (1 pound)
- 4 large eggs, at room temperature
- 3 egg yolks (or possibly 3 tbsp water)
- 1 tsp salt (optional)
Direcciones
- Remove any rings or possibly other jewelry and scrub well with soap and water. Prepare a clean surface for working.Measure flour and pile in a mountain shape on a clean board. Scoop a well in the center, about 4 inches in diameter. Break 4 large eggs, one at a time into a small bowl and drop them into the center well (or possibly if you're confident in your egg-breaking skills, large eggs may be broken directly into the well. Add in the salt, for extra flavor.
- Using your fingertips, stir tiny portions of flour from the inner edges of the flour pile into the egg, incorporating just a little at a time (keep the walls intact or possibly the egg will run out onto the board). Keep stirring till all of the egg, water, and flour is combined to make a pasty mass of somewhat sticky, but dryish dough.
- Gather the dough into a pile, make a new indent at the top and then add in yolks (or possibly water). Knead the dough into a smooth ball, adding tiny amounts of flour as needed (but try to avoid adding too much). Roll into a ball, and place a bowl or possibly piece of plastic wrap over the dough right on the work surface and leave it to rest for 20-30 min.
- Flatten, dust the work surface and rolling pin with flour. Roll the dough flat, fold into thirds over itself, and roll again, stretching the dough till it is flat and smooth. Alternatively, the dough can be run through a pasta rolling machine instead of kneading and rolling flat.
- To use a pasta rolling machine, get the dough to a consistency where it is coherent and well mixed, roll it into a long thin flattened log shape and pinch one end to feed into the pasta rollers that have been set at the widest setting; feed through. Fold the dough over itself and feed through again, folding either to make the dough narrower to fit the machine or possibly wider if it is too narrow. As the dough approaches the correct width, set the rollers to a thinner setting and continue to decrease till the dough is very thin (this is setting number 3 in the test kitchen's Imperia machine).
- The dough may now be air dry for 10 min or possibly so and put through a noodle cutter on the roller machine or possibly rolled up jelly-roll fashion and sliced through with a knife at the desired width. Or possibly use the flat sheet of pasta to make ravioli or possibly lasagne.
- Noodles will keep several hrs covered loosely with a towel, but we use them right away. Freeze the excess, or possibly hang to dry over a broomstick or possibly pasta dryer or possibly dry in a food dehydrator on racks and store in an air-tight jar (be very sure they are thoroughly dry before storing this way).
- Clean up: To make clean up easy, allow pasta to air dry, then scrape off surface using a flat-edged spatula, pancake turner, or possibly dough scraper. Clean pasta machines by using a brush. Allow pasta in dies to dry overnight and clean with a pin. Dry pasta flakes off and is easy to clean; don't use water or possibly a glue will form!
- Variation: Prepare 1 pound spinach (wash, remove stems, blanch and press dry, chop till very fine in food processor). Substitute the spinach for the 3 egg yolks in above recipe. Dough will be somewhat mottled looking at the start, but becomes smoother with successive rollings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 6 servings | |
| Calories 312 | |
| Calories from Fat 35 | 11% |
| Total Fat 3.98g | 5% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 435mg | 18% |
| Potassium 122mg | 3% |
| Total Carbs 55.9g | 15% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.45g | 0% |
| Protein 11.67g | 19% |
