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Egg Pasta Recipe

   
 

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     Egg Pasta

Category   Entrees - Maindishes
Sub Category   None

Ingredients
Flour, type 0 and type 00
Eggs
Salt
Extra Virgin Olive OIl
Wooden Cutting board as the wood will give the pasta a very desirable texture
Wooden rolling pin, see above all about the wood
 

Instructions
Mound flour and make an indent in the center. This cavity should hold eggs and other ingredients. Put eggs and a tablespoon of olive oil in the cavity. Next add a pinch of salt. Serving size should be calculated based on guests. One eff and 100 grams of flour per person. Follow that ratio. With a fork and/or your fingertips blend the eggs with one another and gradually add in flour. Fold gently over and over. Gradually the dough will take on an elastic consistency. During this process the dough becomes very smooth and uniform. It has a lot of air in it. Let the dough rest for about a half an hour. I would suggest a glass of wine from the bottle you should have opened earlier to help make the sauce. Don;t forge tot cover the dough with plastic wrap or place it under a bowl; we don;t want it to dry out, just reduce the air some.
Take the rolling in and use it like a steamroller. Roll out on a wooden cutting board to obtain a smooth and thin sheet of pasta. Roll and press equally to smooth out. A 1/4 turn each pass helps equalize the pressure and thickness. Roll out to the thickness of your desired noodle then cut that noodle shape out. Can be long, short, wide, ravioli like, whatever your heart desires.
Fill a pot with water, plenty of water for the noodles. Boil the water. Add salt. Add noodles and increase the heat to boil the water. Time is very variable, depending on thickness, amount of noodles and desired outcome or texture. Test noodles and remove from heat. Remember that, like a good steak, noodles will continue to cook while resting off the heat. Remove a bit before desired results.
Recipe is from Podere di Pomaio. We took a cooking class while in Italy (Tuscany) and this recipe has been test tasted and proven as awesome but easy enough for me to make.


Originally Submitted
2/6/2021





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