Ingredients for Basic Egg Pasta Dough:
To make about 1/2 pound (2 servings):
3/4 cup all-purpose flour
1 egg
1/4 teaspoon salt
1/2 tablespoon olive oil
1/4 tablespoon lukewarm water
To make about 3/4 pound (3 to 4 servings):
1-1/2 cups all-purpose flour
2 eggs
1/2 teaspoon salt
3/4 tablespoon olive oil
3/4 tablespoons lukewarm water
To make about 1 pound (5 to 6 servings):
2-1/4 cups all-purpose flour
3 eggs
3/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon lukewarm water
Instructions for Basic Egg Pasta Dough:
Place the flour on a large floured surface.
Make a well in the center. Break the eggs into the well.
Add the salt, oil, and water. Beat the mixture in the well with a fork.
Using a fork, gently start to work the flour into the liquid.
Continue until the dough becomes sticky and difficult to work with the fork.
Use your hands to form the rough dough into a ball.
Transfer the dough to a lightly floured surface.
Knead the dough until it is smooth and elastic, about 10 minutes.
Cover with a bowl or towel and let rest for 10 to 15 minutes.
Proceed with rolling and cutting the pasta according to your recipe.
Tomato Pasta Dough:
Follow the recipe for Basic Egg Pasta Dough for 1 pound, but use only 2 eggs.
Blend 1/3 cup tomato paste with the eggs until well combined.
Add remaining ingredients and proceed as directed for Egg Pasta Dough.
Note: This dough tends to be sticky. Add more flour if necessary.
Smoked Salmon Pasta Dough:
Follow the recipe for making 1 pound Basic Egg Pasta, but use only 2 eggs and omit the salt.
Finely chop 4 ounces of smoked salmon. Combine salmon with the eggs.
Add remaining ingredients and proceed as directed for Egg Pasta Dough.
Note:
This pasta has a salmon color and delicate flavor.
A simple way to serve it is to toss it with butter and sprinkle with additional diced salmon.
Finish with a bit of sour cream and a dusting of chopped chives.
Basil-Flavored Pasta Dough:
Add 1/4 cup dried basil to the flour and proceed as directed for making 1 pound of Basic Egg Pasta Dough.
Garlic-Flavored Pasta Dough:
Follow the recipe for making 1 pound of Basic Egg Pasta Dough.
Peel 6 garlic cloves and mince well in a blender.
Add the 3 eggs and 3/4 teaspoon salt and blend well.
Add remaining ingredients and proceed as directed for Egg Pasta Dough.
Saffron-Flavored Pasta Dough:
Follow the recipe for 1 pound of Basic Egg Pasta Dough, but omit the oil.
Put 1/2 teaspoon crushed saffron threads in a cup.
Add 1-1/2 tablespoons hot water and let stand 20-30 minutes.
Put in a food processor with the 3 eggs and puree.
Add remaining ingredients and proceed as directed for Basic Egg Pasta Dough.
Source: http://www.mangiabenepasta.com/dough.html
Recipe Viewers:
