2 Cups flour
3 Large eggs or 4 small eggs
1 Teaspoon salt
1 Tablespoon oil
Serves 6 generously
Photo below: 2 bowls of pasta dough drying before cooking
Over time I've developed my egg pasta dough, and the cutting and cooking technique.
In large bowl, stir together flour and salt. Break eggs into center of flour/salt mixture and add oil.
Stir together with fork until stiff and then knead mixture with hands like making bread, till blisters break on surface.
Cover ball with towel and let rest an hour.
I cut ball into 3 or 4 pieces, covering resting pieces I'm not working with. At this stage you could put extra cut sections into freezer to use another time. In the photos I've used a one-third section that makes 2 generous servings.
On a floured surface roll out the dough section into a long rectangle and turn over, roll, and continue the process until it is as thin as 4 sheets of printer paper.
To make noodle shapes, loosely roll up the dough starting on long side and with a sharp paring knife, slice making parallel cuts 1/8 inch in width across the roll. Then unroll the strands and place in a bowl to dry out at least an hour before using. See my photo above of the 2 bowls of pasta strips drying.
Bring large pot of water to boil, add 1 teaspoon oil, and cook 7 minutes or until tender. Gently drain in colander and pour into serving bowl and mix in toppings of your choice. The bowl of cooked pasta in the photo below (this bowl is twice as big as bowls of raw dough) has peanut oil, garlic powder and grated parmesan cheese. If you stir the noodles a few strokes the cheese will melt and coat the strands nicely.
Enjoy! There's no comparison of this homemade egg pasta with anything store-bought!
page created October 20, 2016