Fresh Egg Pasta (Food Processor) - xpost

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Fresh Egg Pasta (Food Processor)

 

Recipe By :The Complete Book Of Pasta And Noodles

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups all-purpose flour

3 large eggs -- beaten

 

1. Pulse the flour in the work bowl of a food processor fitted with the metal

blade to evenly distribute and aerate. Add the eggs; process until the dough

forms a rough ball, about 30 seconds. (If the dough resembles small pebbles, add

water, 1/2 teaspoon at a time; if the dough sticks to the side of the work bowl,

add flour, 1 tablespoon at a time, and process until the dough forms a rough

ball.

 

2. Turn the dough ball and small bits out onto a dry work surface; knead until

the dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for

at least 15 minutes and up to 2 hours to relax.

 

3. Cut about one-sixth of the dough from the ball and flatten into a disk;

re-wrap the remaining dough. Run the dough through the widest setting of a

manual pasta machine. Bring the ends of the dough toward the middle and press

down to seal. Run the dough, open side first, through the widest setting again.

Fold, seal, and roll again. Without folding, run the pasta through the widest

setting about 2 more times, until the dough is smooth. If at any point the dough

is sticky, lightly dust with flour. Continue to run the dough through the

machine; narrow the setting each time, until you use the last setting on the

machine, and the outline of your hand is visible through the dough sheet. Lay

the sheet of pasta on a clean kitchen towel and cover it with a damp cloth to

keep the pasta from drying out. Repeat the process with the remaining pieces of

dough.

 

4. Leave the pasta sheets as is for use in lasagne or filled pastas. Or, cut the

pasta sheets, to make noodles.

 

Typos by BrendaAdams

 

Source:

" The Complete Book Of Pasta And Noodles by the Editors of Cook's

Illustrated magazine "

 

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NOTES : Makes about pound. Makes enough fettuccine for 4 to 6 and enough filled

pasta for 6 to 8. Although the food processor does most of the work, you must

finish kneading the dough by hand. Keep pressing and folding the dough until it

is extremely smooth.