MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Basic Popeil Pasta
Categories: Five, Pasta
Yield: 4 Servings
3 1/3 c Flour
4 lg Eggs; beaten with
1 tb Extra virgin olive oil
1 ts Salt
Mound the flour in the center of a large wooden cutting
board. Make a well in the middle of the flour, add the
eggs. Using a fork, beat together the eggs and begin to
incorporate the flour starting with the inner rim of the
well. As you incorporate the eggs, keep pushing the flour
up to retain the well shape (do not worry if it looks
messy). The dough will come together in a shaggy mass when
about half of the flour is incorporated.
Start kneading the dough with both hands, primarily using
the palms of your hands. Add more flour, in 1/2-cup
increments, if the dough is too sticky. Once the dough is
a cohesive mass, remove the dough from the board and
scrape up any left over dry bits. Lightly flour the board
and continue kneading for 3 more minutes. The dough should
be elastic and a little sticky. Continue to knead for
another 3 minutes, remembering to dust your board with
flour when necessary. Wrap the dough in plastic wrap and
set aside for 20 minutes at room temperature. Roll and
form as desired.
Note: Do not skip the kneading or resting portion of this
recipe, they are essential for a light pasta
Extrude in any shape which you prefer.
From:
http://www.cookeatshare.com
Uncle Dirty Dave's Archives
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