| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Frugal02 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Unbleached white flour |
| 1 |
c |
Semolina flour |
| 1/2 |
ts |
Salt |
| 3 |
|
Eggs |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Water |
INSTRUCTIONS
Place the flours and salt in a large bowl. Mix well and form a well in the
center. Add the remaining ingredients and pinch all together with your
fingers to form a dough. Knead for a few minutes until the dough is smooth
and elastic. Place the dough on the counter and cover with the bowl. Let
rest 30 minutes. Knead a few times again and form into any shape desired.
Remember to allow your pasta to dry for about an hour before cooking. Most
pasta forms freeze very well. Dry a bit first, then freeze on covered trays
or in boxes.
Comments: I do not believe fresh pasta is necessarily superior to the dried
product. Some is better, some is not. When you desire a very thin pasta,
however, it must be made fresh. If you have a hand-crank pasta machine it
requires little effort. I do not care for pasta from those electric
"extruder" machines. Pasta must be rolled for me.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-17-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected]
~or- [email protected]
10-14-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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