Fresh Pasta Print Email

3 1/2 cups flour
4 extra-large eggs
1 egg yolk

Mound flour onto a large work surface. Make a well in the middle of the flour and add the eggs. With a fork, slightly beat the eggs and slowly mix in the flour. When you can no longer mix with a fork, use your hands to mix in flour until dough is no longer sticky. Knead several minutes, developing into an elastic dough, cover with a damp towel and set aside. Clean and dry table, sprinkling with more flour.

Cut small pieces of pasta from ball and flatten. Roll through widest setting of pasta machine three or four times, folding, turning and dusting with flour as needed. Reduce thickness of rollers 1 notch at a time and roll as thin as desired. Thin for lasagne, slightly thicker for linguini and thicker still for pappardelle.

When all of the pasta is rolled out, switch to cutting rollers, cut pasta and lay on a plate, sprinkling each layer with corn meal. You can also fold and cut or shape by hand. Refrigerate for later use. Best if made earlier in the day. When ready to cook, boil in copiously salted water at a rolling boil to al dente (usually only 1-3 minutes.)

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