Homemade Pasta

Homemade Pasta

(about ¼ lb. of pasta or 1 serving)

Ingredients:

¾ cup All Purpose Flour (a light three-quarters cup)

Pinch of Salt

1 large Fresh Egg

Additional flour for kneading

Directions:

In a bowl combine the flour and salt before making a mound with the mixture on your work surface.  Make a well in the center of the flour and crack your egg (eggs-see note) into the center of the well.  Beat the egg with a fork and then start incorporating the flour into it using the inside rim of the well.  Continue this until the egg and flour are completely amalgamated.  Lightly flour the work surface and start to knead the dough using mostly your palms.  Knead the dough for about 10 minutes or until it is smooth, firm and elastic.  Wrap the dough in plastic and let rest refrigerated for about 20 minutes.  Next roll the dough out to a thickness you want for your pasta and cut into shapes desired.  You can cut into lasagna shape, ravioli shape or into long pasta of various widths. (if you have a pasta machine follow the machine’s directions for what you want to make)  Let the cut pasta dry for at least an hour before cooking it.  Fresh pasta takes about 2-3 minutes to cook in boiling salted water.

Note:               To make a larger batch of dough (depends on how many you’re cooking for), just add a light ¾ cup of flour and a pinch of salt to each egg.  Each egg makes about a ¼ pound of fresh pasta.  That’s not the same as dry pasta you buy in the store.

Note:               If you’re short of energy or time, the food processor works too.

Ideas for Future Efforts

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