INGREDIENTS

INSTRUCTIONS

Ricetta Base Per Pasta in Casa (Basic Recipe for Homemade Pasta)  HAND
ROLLED: Mound part of the flour in a large board or other working
surface and make a well at center. Pour in eggs. With the aid of a
fork, mix eggs and flour very gradually until a soft paste forms.  With
your finger mix in enough flour to make a firm but not too hard,
dough. Knead for about 5 minutes, till dough is smooth. Place in an
unfloured dish; cover with an inverted dish and let it rest in the
refrigerator for about 1/2    hour. Take half of the dough, knead it
lightly, and shape into a ball. Place on a well floured board. With
the palms of your hands, flatten the ball, keeping the round shape,
and sprinkle with flour. With the rolling pin, begin to thin the disk
out in all directions, trying not to lose the round shape. Continue  to
sprinkle with flour as it becomes necessary, so that the dough  does
not stick to the pin. As soon as the disk of dough is thin  enough to
be rolled AROUND the rolling pin do so.* Starting from the  end
farthest from you, begin to roll the dough toward you, using  small,
even strokes back and forth, at the same time you swiftly  slide your
hands inward to the centre and outward to the edges of the  pin. When
the sheet is all rolled around the pin, PUSH the pin away  from you at
arm's length; then vigorously ROLL it back towards you,  so that one
side of the sheet flaps several times over the board.  Turn the pin 90
degrees and unroll the sheet from it. Repeat from *  as many times as
needed for the desired thinness. Repeat with the  other half of the
dough and use as directed in each individual  recipe. SERVES: 6 to 16,
depending on the different uses made of it  WITH A HAND OPERATED
MACHINE: Make a dough, using the method  described above or by mixing
eggs and flour in bowl. Knead over a  well-floured board, mixing until
they have a very firm dough. There  is no need to make it smooth
because the machine will take care of  that. Place in an unfloured
dish; cover with an inverted dish and let  it rest in the refrigerator
for about 1/2 hour. Take 1/4th of the  dough at a time and begin the
thinning. With the rollers set at the  first slot (farthest apart),
feed the dough between the rollers while  turning the crank. If some of
the dough sticks to the rollers or to  the machine, that means the
dough is too soft and more flour must be  added. Fold and feed with the
rollers set at the same slot 3 or 4  times, until the sheet comes out
in one piece (but not too smooth).  Move on to the second slot and feed
the sheet only once. Keeping on  moving till the desired thinness is
achieved. For lasagna or  fettucini you stop at the next to last slot.
For taglierini or  calzonicchi, go through the last slot once, wait a
few seconds, then  feed the sheet into the last slot again. (Pasta made
with only eggs  and flour tends to be very elastic and it tends to
shrink. However,  the second time through it keeps the shape better.)
Repeat with the  remaining pasta, using 1/4th of the original quantity
each time. Use  as directed in the individual recipe.  *for electric
pasta makers, follow the manufacturer's directions, but  most machines
will not provide sheet pasta for lasagna, ravoli, etc.  SERVES: 6 to
16, depending on the different uses made of it.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 1424
Calories From Fat: 197
Total Fat: 22.1g
Cholesterol: 744mg
Sodium: 290.3mg
Potassium: 610.4mg
Carbohydrates: 239.9g
Fiber: 8.4g
Sugar: 1.6g
Protein: 57.4g