| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Unbleached all-purpose flour sifted |
| 3/4 |
ts |
Salt |
| 3 |
lg |
Eggs |
| 1 1/2 |
ts |
Extra-virgin olive oil |
INSTRUCTIONS
Recipe by: The Ultimate Pasta Machine Cookbook Following the instructions
given in your owner's manual, prepare and set up the pasta machine with an
extruder die to make the desired shape of pasta.
All ingredients must be at room temperature. Place the liquid ingredients
in a glass measuring cup. If less than 3/4 cup, add some water to make up
the balance.
Add the dry ingredients to the pasta machine mixing bowl. Switch the pasta
machine on. Slowly pour the liquid ingredients through the feed tube. Mix
for approximately 3 minutes, or until the dough appears to be coming
together in soft pea-sized crumbs.
Following the instructions given in your owners' manual, begin to extrude
the dough. Cut off the first 2 to 3 inches extruded and discard. As the
pasta begins to come out, gently move it away from the machine. Cut with a
sharp knife or scissors at desired lengths. Place extruded pasta on a wire
rack or on a clean kitchen cloth. Let sit for at least 30 minutes before
cooking, or store for later use.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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