||If using salt, put the flour and in the blender and pulse briefly until mixed. Notice the options for additional flour or additional egg/olive oil. This gives you control over the wetness/dryness (stickiness) of the pasta, as ingredients and conditions vary greatly. |
||Break three eggs into a bowl, making sure that no bits of egg shell are included and whisk briefly. In Mixer using a dough hook combine salt with flour. |
||Add eggs to flour and kneed mix until well mixed and firm but not sticky and place the ball under a bowl, where it should rest for 15 minutes to an hour. |
||When the pasta has rested, divide the ball into 6 smaller balls - about the size of a large golf ball. Start your pasta machine on the rollers farthest apart. Run the pieces through the rollers, about ten times on the widest section, folding the pasta top to bottom or side to side the achieve a long sheet slightly narrower than the machine rollers. Continue to roll the sheets through the rollers with ever diminishing settings until you achieve the thickness you wish - usually the smallest or second smallest setting. |
||PASTA MACHINE |
You should have a long, narrow thin sheet of pasta, pliable, not sticky. Hang the sheets to dry (or lay them out on dish towels) - the drying process can take an hour or more - the pasta should actually feel dry to the touch and not stick together when cut into segments - if it does, run it through the rolling process again and let it dry more before cutting it.
||Pasta Drying |
When the pasta is dry, run it through the the cutting rollers of the pasta machine.
Cooking fresh pasta: Fresh pasta cooks in about 4 minutes - it floats to the top of the water when it is ready. Take a strand out on a wooden fork and bite it to make sure it is done to your taste - it will be 'resistent' but not tough.