INGREDIENTS

INSTRUCTIONS

On a clean dry work surface, make a mound of the flour and, using your
fingers, make a well in the center of the mound. Using a fork, break
the shell of the eggs one by one and drop the eggs into the center of
the well you made of the flour. With the fork, beat the eggs
together. Again using the fork, slowly begin to fold the flour in
towards the center of the well to incorporate the flour into the
beaten eggs. As you mix the flour with the beaten eggs, it will begin
to form a doughy mass. Work this mass using your fingers until it
begins to lose its moist and sticky character. When the mass begins
to feel uniformly dry, begin to work the dough using both hands:
kneading with the palms of both hands, pushing from the center of the
ball of dough outward and folding the near edge inwards to begin the
kneading cycle again. The kneading stage should take about 10 minutes
by hand. After the dough has been fully kneaded, it is time to thin
the dough into sheets suitable for cutting. A manual pasta machine
works wonders at this stage. Cut the ball of dough into three equal
pieces. Form these pieces, by hand, into equal rectangular shape to
be passed through the rollers of the pasta machine. Set the
cylindrical rollers at their widest opening, put a piece of dough in
the space between rollers and crank the handle to pass the dough
through. As the sheet of pasta comes out the bottom of the rollers it
should be set on a dry cotton towel to rest while you begin on the
next piece. Repeat the thinning process with the remaining pieces of
pasta, thinning and then setting aside, consecutively so that each
piece of pasta is equally rolled out. When all the pasta has passed
through the first rolling stage, set the machine to the next setting
to begin rolling the pasta thinner. Start the rolling process again,
beginning with the first piece of dough and continue with the
remaining pieces. As each is rolled thinner set it aside and continue
onto the next. As you return to the first piece of dough, set the
cylind ers one setting closer. Continue in this fashion until the
pasta dough has been rolled out as thinly as possible. As the sheets
of dough rest, keep them on a cotton towel, to prevent sticking to
the work surface. When they are all rolled out you are ready to cut
the pasta into the desired shape. They can be cut using the cutting
wheels of the rolling machine or by hand using a knife. Yield: about
1 pound or 4 portions
NOTES : Guest host: Michael Lomonaco
Recipe by: Cooking Live Show #CL8846
Converted by MM_Buster v2.0l.

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