INGREDIENTS

INSTRUCTIONS

Add the zest, garlic, and parsley to the eggs as they are incorporated into
the flour. Proceed as follows.
Food processor method: Place the flour in the bowl of the food processor.
With the motor running, add the eggs, one at a time. Continue processing
for 10 seconds after the last egg has been added. Add drops of water if the
dough seems too dry. Turn out onto a lightly-floured work surface and knead
for 6 to 8 minutes or until the dough is smooth and satiny and springs back
when pressed with a finger.
Hand-mix method: place the flour in a mound on a clean work surface. Form a
well in the center and break the eggs into the well. Mix the eggs with a
fork. Pulling from the sides of the well, gradually incorporate the flour
into the eggs. Continue to mix until the dough forms a ball, adding drops
of water as necessary. Begin kneading the dough, pushing the dough with the
heel of your hand. Knead until soft and satiny. Most important, the dough
should spring back when poked with your finger. This will take 10 to 15
minutes of continuous kneading.
Divide the dough into 4 pieces, wrap in plastic wrap, and refrigerate for
at least 45 minutes. The dough may also be frozen at this point, thaw in
the refrigerator before proceeding. Roll out by hand or with a hand-cranked
pasta machine, according to the manufacturer's directions. This recipe
yields approximately 1 pound of fresh pasta, serving 4.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9679 broadcast 12-08-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-10-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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