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  Recipe Home » Pasta » Basic Egg Pasta Dough
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  Basic Egg Pasta Dough
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 200
Ingredients:
4 1/2 cup All-purpose flour
6 Eggs
Instructions:
Recipe by: Northern Italian Cooking Put flour on a pastry board and
make a well in the center. Break the eggs into well; beat with a
fork. Draw some flour from inner rim of well over eggs, beating
constantly. Keep adding flour a little at a time until you have a
soft dough. Put dough aside. With a pastry scraper, remove bits and
pieces of dough attached to board. Lightly flour board and your
hands. Knead dough 10 to 12 minutes, adding flour a little at a time
until dough is smooth and pliable. Insert a finger into center of
dough. If it comes out almost dry, dough is ready for pasta machine.
If dough is sticky, knead it a little longer adding more flour. Cut
an egg-size piece from dough. Wrap remaining dough in a cloth towel
to prevent it from drying. Set rollers of pasta machine at their
widest setting. Flatten small piece of dough, dust with flour and
fold in half. Run it through pasta machine. Repeat this step 5 to 8
times until dough is smooth and not sticky. Change notch of pasta
machine to the next setting and run dough through once without
folding. Keep changing setting and working pasta sheet through
machine until pasta reaches desired thickness. A good thickness for
general use is about 1/16 inch. Sprinkle dough with flour between
rollings if it is sticky.
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