Once you get a grip on the basic method om making pasta dough it's a simple joy to do it. I've gotten to the point that I vary rarely use the dried stuff when ever i make a pasta dish.
The traditional method for making pasta dough involves making a mound of flour on your work surface, creating a crater with high sides, then dumping the mess prone eggs in the center. I've reduced the potential mess making by starting the process in a bowl. You can also start the dough in a food processor, much as you would for pastry dough.
Basic Pasta Dough
250g '00' Flour (Pasta Dough) plus more for dusting.1/2 tsp Salt
2 Large Eggs
1 Egg Yolk
1tbs Olive Oil
Sift the flour and salt into a in large bowl. Make a crater in the centre of the flour. Beat together the eggs, egg yolks and olive oil and pour into the well.
Using the fingertips of your hand, using a circular motion, gradually draw the flour into the egg mixture to start creating a dough. As you mix, the dough will become less sticky. Once the egg is incorporated turn on to a clean work surface. Using both hands, form into a firm ball and knead for 5 minutes. This is not kneading in the conventional bread making sense, you are just trying to smooth the dough. Wrap in cling film and chill for 30 minutes.
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| Doing the 2 finger mix routine | Working the dough into sumbission | First run though the roller |
Cut the dough into 3 equal pieces. Keep the other pieces covered in plastic while you roll out one piece at a time.
On your trusty pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. Run the pasta through the machine. Fold in thirds and run through the machine again. Repeat this procedure 3 to 4 more times. Fear not it takes a couple of passes before it gets stretched into submission. You know you are there when the edges will be smooth and the dough feels and somewhat elastic.
Set the machine to the next smaller opening and run the dough through the rollers. Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary.
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| Ratty Edges? Keep working it! | Smooth and Elastic! | The Final Cut! |
Use the cutting attachment to cut to the desired thickness. I find that it helps if you lightly flour the dough before the cutting stage. This keeps it from getting stuck in the cutters.
