| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Breads & do, Italian, Pasta, Pies, Mitch’s fav | 4 | Servings |
INGREDIENTS
| 2 | lg | Eggs |
| 1 | ts | Olive oil |
| 1/4 | ts | Salt |
| 1 | c | All-Purpose Flour |
INSTRUCTIONS
FOOD PROCESSOR METHOD: Add eggs, olive oil, and salt. Pulse until combined. Gradually add flour by running the machine, add flour; run machine, add flour; run machine, continue until all flour is added. Run the machine until a ball forms on the blade, and the dough is crumbly and a little dry. HAND METHOD: Make a well with the flour. Beat eggs; add eggs, olive oil, and salt to the well. Stir with a fork in circular motion until dough is crumbly and slightly dry. BOTH METHODS: Place dough on a floured surface, and push small portions of dough away from you with the ball of your hand. Next place the dough on a floured surface, and knead it about 3 minutes. If you used the food processor method the dough may be used immediately otherwise let the dough rest in the refrigerator for 30 minutes. Roll dough a thin as possible, seasoned pasta makers say, roll it until you can see your hand through it. Cook's magazine article in Mar/Apr 88, states to knead dough 10 to 15 minutes, until it is resilient and surface is satiny. Let rest 1 hour Recipe by: The Pizza Gourmet P-7 Posted to MC-Recipe Digest V1 #855 by "Max H. Mitchell" <mmitch-fay@worldnet.att.net> on Oct 21, 1997
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