| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Breads & do, Italian, Pasta, Pies, Mitch’s fav |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Eggs |
| 1 |
ts |
Olive oil |
| 1/4 |
ts |
Salt |
| 1 |
c |
All-Purpose Flour |
INSTRUCTIONS
FOOD PROCESSOR METHOD: Add eggs, olive oil, and salt. Pulse until combined.
Gradually add flour by running the machine, add flour; run machine, add
flour; run machine, continue until all flour is added. Run the machine
until a ball forms on the blade, and the dough is crumbly and a little dry.
HAND METHOD: Make a well with the flour. Beat eggs; add eggs, olive oil,
and salt to the well. Stir with a fork in circular motion until dough is
crumbly and slightly dry.
BOTH METHODS: Place dough on a floured surface, and push small portions of
dough away from you with the ball of your hand. Next place the dough on a
floured surface, and knead it about 3 minutes. If you used the food
processor method the dough may be used immediately otherwise let the dough
rest in the refrigerator for 30 minutes. Roll dough a thin as possible,
seasoned pasta makers say, roll it until you can see your hand through it.
Cook's magazine article in Mar/Apr 88, states to knead dough 10 to 15
minutes, until it is resilient and surface is satiny. Let rest 1 hour
Recipe by: The Pizza Gourmet P-7
Posted to MC-Recipe Digest V1 #855 by "Max H. Mitchell"
<mmitch-fay@worldnet.att.net> on Oct 21, 1997
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