Pasta Dough

• porciones: 1 lb

Ingredientes

3 1/2 cups all-purpose or "00" flour

1 tsp kosher salt

4 large eggs, lightly beaten

1 tsp extra virgin olive oil

Instrucciones

1. Mix the flour and salt together and shape it into a small mound. Form a well in the center, crack the eggs into the well, and add the olive oil. Using a fork, start gently incorporating the eggs and the flour, drawing the flour into the center from the top of your well, always trying to maintain the well shape, until you start getting a cohesive pasta dough.

2. Lightly flour a cool work surface and knead the pasta for 6-10 minutes until smooth, elastic, and a little sticky. Roll it into a ball and cover in plastic wrap. Set aside to rest at room temperature for 30-40 minutes.

3. Roll the pasta through the pasta machine starting on the wiedest setting, working it gradually thinner until you reach the thinnest setting. Cut the pasta into the desired shape for the recipe.

4. If you're making ravioli, you're now ready to assemble them. If you're making lasagnea, lay out the sheets on your work surface (or a flour-dusted table) to dry. If you're making a ribbon pasta, pass each sheet through the cutting portion of the pasta machine, then lay the strands out to dry. You can also lay the strands out on baking sheets and freeze them. Once they're stiff, they will keep in airtight containers or frozen for up to a month.

Notas

The Tucci Table