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<Recipe recipeId="21674" locale="en">
<RecipeHeader>
<RecipeTitle>Classic pasta dough</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source></Source>
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<IngredientList>
<IngredientText>YIELD: 4 servings (serving size: 2 ounces uncooked pasta)
COURSE: Main Dishes
Ingredients</IngredientText>
<Ingredient id="1765" quantity="5.6" unit="ounces" comment="" defaultState="true" weightGram="28.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>5 3/5 ounces</IngredientQuantity>
<IngredientItem>soft wheat flour</IngredientItem>
<IngredientComment>(about 1 1/4 cups)</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="0.125" unit="teaspoon" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/8 teaspoon</IngredientQuantity>
<IngredientItem>fine sea salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="313" quantity="2.0" unit="large" comment="" defaultState="true" weightGram="50.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 large</IngredientQuantity>
<IngredientItem>eggs</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Preparation
1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and eggs in a food processor; pulse 10 times or until mixture is crumbly (dough will not form a ball). Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 4 minutes). Shape dough into a disc; wrap with plastic wrap. Let dough stand at room temperature for 20 minutes.
2. Unwrap dough. Divide dough into 8 equal portions. Working with 1 portion at a time (keep remaining dough covered to prevent drying), pass dough through pasta rollers of a pasta machine on the widest setting. Fold dough in half crosswise; fold in half again. Pass dough through rollers again. Move width gauge to next setting; pass pasta through rollers. Continue moving width gauge to narrower settings; pass dough through rollers once at each setting to form 8 (15 x 3–inch) pasta strips. Lay strips flat on a lightly floured surface; cover. Repeat procedure with remaining dough portions.
Faith Willinger, Cooking Light
MARCH 2009

This Recipe Featured In
Related Recipe Collections
Main Dishes and Entrées
Dinner Recipes
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