• 10/17 Nat'l Pasta Day -2

    From Dave Drum@1:3634/12 to All on Fri Oct 15 14:20:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Fresh Egg Pasta
    Categories: Five, Pasta
    Yield: 1 Pound

    4 Extra large eggs
    3 1/2 c Unbleached A-P flour; plus
    - 1/2 cup
    1/2 ts Olive oil

    Make a mound of the flour in the center of a large wooden
    cutting board. Make a well in the middle of the flour and
    add the eggs, oil and any other flavoring you choose. Using
    a fork, beat together the eggs, oil and flavorings and begin
    to incorporate the flour starting with the inner rim of the
    well. As you expand the well, keep pushing the flour up to
    retain the well shape. Do not worry that this initial phase
    looks messy. The dough will come together when 1/2 of the
    flour is incorporated .

    Start kneading the dough with both hands, using the palms of
    your hands primarily. Once you have a cohesive mass, remove
    the dough from the board and scrape up any left over crusty
    bits. Lightly flour the board and continue kneading for 3
    more minutes. The dough should be elastic and a little
    sticky. Continue to knead for another 3 minutes, remembering
    to dust your board when necessary. Wrap the dough in plastic
    and allow to rest for 30 minutes at room temperature. Note:
    do not skip the kneading or resting portion of this recipe,
    they are essential for a light pasta.

    Recipe By: Mario Batali

    Yield: 1 pound

    From: http://www.recipesource.com

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