NOTE: So far this recipe worked the best for me.
Makes 1/34 pounds (whatever that means???)
Pour onto a clean counter, shape into a mound and make a well in the center of 3 1/2 cups unbleached all-purpose flour, preferable stone ground organic.
Add to the well in the flour:
- 5 large eggs or 7 large egg whites
- 1 t salt (optional). I added
- 1 t extra virgin olive oil (optional). I added
Beat the eggs lightly with a fork, drawing in some flour as you go, until the eggs are mixed and slightly thickened. Using the fingertips of one hand, gradually incorporate the flour into the eggs and blend everything until smooth, not too stiff dough. If the dough feels too dry and crumbly, add some water as needed. (Alternatively, process the ingredients in a food processor just until blended, 15 to 20 seconds, being careful not to overheat the dough. )
NOTE: doing this on the counter is so much more fun.
Knead the dough until satiny and very elastic, about 10 minutes. NOTE: this is a workout. It is so cool to see the dough transform through the kneading process.
Divide the dough into 4 pieces and wrap the dough loosely in plastic or cover with an inverted bowl. If you have time, let the dough rest for 30 minutes before rolling out.
NOTE: I used a pasta machine to roll and cut the pasta. Thanks Penny for letting me borrow yours. Now to decide if I want my own.
Fresh pasta should rest for at least an hour after cutting and before cooking.
NOTE: I'd like to try some of the alternatives suggested:
Cook 10 ounces of fresh spinach or thaw 6 ounces of frozen spinach, Squeeze the spinach dry and mince it very fine. Prepare the fresh pasta above, decreasing the eggs to 2. Add the spinach to the flour with the eggs.
Prepare the fresh pasta, adding 1/2 cup minced string herbs (sage, roesmary, thyme, oregano, or marjoram) or 1 1/2 cups minced mild herbs ( basil, chives, parsley, or scallions) to the flour with the eggs.
ESPECIALLY STRONG PASTA
Use this recipe for moist fillings and light bodied ribbon noodles.
Prepare the basic pasta recipe, substituting 1/2 cup cool water or white wine for 3 of the eggs.
WHOLE WHEAT PASTA
Prepare fresh pasta substituting 1 to 1/12 cups whole wheat flour for the same amount of all purpose flour. This dough may need a little more liguid.
From Katie Dailey Kineally (2/2016)
Here's my favorite pasta recipe:
3/4 C semolina flour
3/4 C unbleached white flour
2 eggs, lightly beaten
1/4 t sea salt
2 T olive oil
Combine all the flour and salt together. Add the rest of the ingredients and mix to make a stiff dough. Knead 10 minutes or until dough is elastic. Wrap dough in plastic bag and let rest for 20 minutes.
Roll dough out to desired thickness on a lightly floured surface and cut into strips. Add to boiling, salted water and cook until tender- about 1-2 minutes.
If you want to make spinach pasta, thaw 10 ounces of frozen spinach. Squeeze out excess water- then roll several times in paper towels to dry thoroughly. Crumble into flour and mix the dough as outlined above - you may need to add a little extra flour to get the right consistency.
Once you have make your own fresh pasta, you won't want anything else! I have the pasta making attachment for my Kitchenaid mixer, and highly recommend it.
NOTES: I tried Katie's recipe and it came out too stiff. The Fresh Egg Pasta recipe in the "Joy of Cooking" worked the best for me. (BD 3/6/2016)
The Frugal Gourmet by Jeff Smith @1984, pg. 128
he suggests buying a flour made primarily of durum or semolina wheat.
2 cups flour
2 T olive oil
Place the flour in a large bowl, and make a well in the flour. Add the eggs and oil. Pinch, pinch, pinch until the flour is blended with the eggs and oil. You may have to add a couple of tablespoons water to get a very firm dough. Knead on a table until elastic and smooth. Let rest, covered, for 30 minutes. Roll out, and cut in desired shape,