| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pasta | 8 | Servings | |
INGREDIENTS
| 1 | c | Flour, whole-wheat pastry |
| 1 | ts | Salt |
| 1 | c | Flour, unbleached |
| 2 | Eggs | |
| 2 | ts | Olive oil |
| 2 | tb | Water; (more as needed) |
INSTRUCTIONS
Sift flours and salt together into a large mixing bowl or food processor. Add the eggs and oil, and work together until you have a moderately sticky lump (if working by hand) or a grainy mixture (if working with a food processor). Add 2 T. water, and work the dough until you have a fairly firm lump. Add a little more water or flour as needed to get a good-feeling texture. If working by hand, don't try to reincorporate the flakes that fall off the main lump. Knead the dough gently for 5 minutes, wrap in a damp dish towel, and let it rest 30 minutes to an hour. Divide the dough into 8 parts and roll out very thin with a rolling pin or pasta roller. It will thicken and shrink a bit after the rolling, so roll a little thinner than you want it to end up. Makes 24 lasagna noodles, or enough spaghetti/fettucine for 8. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/breads1.zip
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