| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pastas, Masterchefs, New york, 24fa |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour, all-purpose |
| 1 |
ts |
Salt |
| 2 |
lg |
Eggs |
| 2 |
lg |
Egg yolks |
INSTRUCTIONS
For Pasta:
==========
In a processor, combine the flour, salt, eggs, and egg yolks
until dough comes together in a ball.
Transfer to lightly floured work surface and flatten the dough
slightly with rolling pin. Divide the dough into 4 pieces. Use pasta
machine or rolling pin to roll each piece down to 1/8 inch thickness.
Set aside under damp cloth to prevent drying until ready to use.
Go on to the next recipe and prepare the Sauce.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Michel Fitoussi, 24 Fifth Avenue, New York
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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