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Homemade Flat Pasta Recipe


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     Homemade Flat Pasta

Category   Entrees - Maindishes
Sub Category   None
Servings   6-8

2 c. flour
1/2 t. salt
2 eggs
1/4 c. water
1 T. olive oil

Mix flour and salt in medium bowl. Make a well in the center of the flour. Add eggs, water and oil to well. Mix well. If it's too dry at this point, mix in enough water to make it easy to handle. If it's too sticky you can add flour while you're kneeding.
Form dough into a ball. On lightly floured surface, kneed dough 5-10 min. or until it's smooth and a little stretchy. Cover with plastic and let stand 15 min.
Divide dough into 4 equal parts. Take one section (keep the other sections covered) and roll it into a rectangle until it's less than 1/8 inch thick. (remember that it will swell a little when you cook it, so closer to 1/16 is best) Loosely, fold the rectangle into thirds, lengthwise. Cut crosswise into the size you want. About 2 inches for lasagna, 1/4 inch for fettuccine, 1/8 inch for linguine. Unfold strips and gently shake them out. Hang them on a pasta rack, or place on a lightly floured paper towel for 30 min. or until dry. Once COMPLETELY dry, you can store it for a couple years if you want.
TO COOK- Heat 4 quarts salted water to boiling in 8 quart pot. Add pasta. Boil uncovered 2-5 min. (based on pasta thickness), stirring occasionally, until firm but tender. You can test it when it starts to rise to the top.

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