VCE: Egg Pasta

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* Exported from MasterCook *

 

Egg Pasta

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 444

Serving Size : 1 Preparation Time :0:00

Categories : Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

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2 cups flour

2 extra large eggs

2 teaspoons olive oil

OR water if needed

1/4 teaspoon salt

 

Makes about 1 pound

 

By Hand: Put the flour on a clean counter, shape it into a mound and make a

well in the center. Put the eggs, oil, and a few pinches salt in the

center, break them up with a fork, then gradually begin pulling in the

flour from the sides. Bring in as much flour as you can and still have a

smooth mass of dough that doesn't stick to your hands.

 

When you can't add any more flour, pass the flour remaining on the counter

through a strainer, returning it to the counter; discard the lumps. Knead

the dough, picking up as much of the flour on the counter as it will hold,

until it's silky and moist but not sticky, 3 to 4 minutes. Slip the dough

in to a plastic hag and set it aside to rest for 10 to 15 before rolling it

out. If your dough is dry and difficult to knead, this resting period will

help soften it.

 

In the Mixer: You'll need heavy duty mixer with a paddle attachment. Mix

the flour and salt in the bowl. Beat the eggs and oil together with a fork

in a cup. With the mixer on low, add the eggs and oil and mix until the

flour is absorbed. It will look rather lumpy. Grasp it with your hand,

form it into a ball, and knead until smooth and pliant. Cover and let rest

for 10 to 15 minutes.

 

In the Food Processor: Combine the flour and salt in a food processor and

turn on the motor. Add the oil, then the eggs. Work until little pealike

particles are formed, then turn the dough out, gather it together, and

knead until smooth. Cover and let rest for 10 to 15 minutes.

 

Egg pasta amounts:

 

1 cup flour + 1 extra large egg yields 8 ounces or enough for 2 large and 4

medium portions.

 

2 cups flour + 2 extra large egg yields 1 pound or enough for 4 large and 6

medium portions or a lasagna recipe.

 

3 cups flour + 3 extra large egg yields 1 1/2 pounds pasta or enough for a

lasagna recipe for 6 large or 8 medium portions.

 

FLAVORED PASTAS: The following amounts are for 1 pound of pasta.

 

Saffron Pasta: Crumble 3 pinches saffron threads and steep them in 2

tablespoons hot water until the water cools. Add it to the flour when you

add the eggs.

 

Red Pepper Pasta: Add 1 tablespoon ground red chile. red pepper

flakes. or paprika to the flour.

 

Black Pepper Pasta: Add 2 tablespoons coarsely milled pepper to the flour.

 

Spinach Pasta: Wash and dry 2 cups lightly packed spinach leaves, then

puree thorn with the eggs. Use this as the liquid for the pasta. You may

need to add a little extra flour to the dough, which will be emerald green.

 

Rosemary Pasta: Add 3 tablespoons minced fresh rosemary to the dough.

 

Green Herb Pasta: Chop 1/4 cup assorted fresh Herbs, such as thyme,

marjoram, parsley. basil, arugula, and/or sage. Blanch them for 10

seconds in boiling water, squeeze dry, then finely chop. Add them, with

the eggs, to the flour. Emphasize a single herb or make a mixture.

 

Whole-Wheat Pasta: Use 1 each cup whole-wheat and white flour.

 

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