| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pasta |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Semolina flour unbleached flour can be substituted but the quality will suffer |
| 1 |
ts |
Salt |
| 3 |
|
Eggs |
|
|
Heavy cream; as needed |
INSTRUCTIONS
Place the flour and salt in a food processor and pulse to mix. Add the
eggs and pusle again. Add enough heavy cream to make the dough form a ball,
don't add to much or it will become sticky. Knead by hand for a few
minutes, shape into a ball, place in a floured bowl and let rest for 1/2
hour. Divide the dough into manageable amounts and run thru a pasta machine
to desired thickness. Let the dough rest again for another 1/2 hour before
trying to cut with a pasta machine. It makes the cutting go a lot smoother.
The time here depends on the thickness of the pasta and the weather(humid
or not) Cook in 5 quarts of water with 1/2 teaspoon added for 1 to 2
minutes or until al dante. Can also be dried or frozen for later use.
Any herbs or spices can be added with the flour and salt at the beginning.
Quantities here are by personal preference.
Posted to MC-Recipe Digest V1 #169
Date: Fri, 26 Jul 1996 09:48:44 -0300
From: Calvin Deiterich <cedeiter@epix.net>
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