Perfect Egg Pasta
- 4 large eggs
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 34 cups all-purpose flour
- 1 34 cups semolina, four
- 34 teaspoon table salt
- Place eggs, water, oil, flour and salt in mixing bowl.
- Using flat beater (on KA)and mix for 30 seconds on speed 2.
- Exchange flat beater for dough hook, turn speed to 2 and knead for two minutes (or knead by hand).
- Remove dough from bowl and hand knead for 1 to 2 minutes.
- Shape the dough into a log and cut into pieces about 1/2 inch thick.
- Flatten each piece slightly and feed the dough through the pasta roller, following the manufacturers recommended settings.
- Repeat this process several times or until dough is smooth and pliable.
- To make spaghetti, linguine or fettuccine cut the sheets following the manufactures seettings.
- Lightly dust pasta with flour while rolling and cutting to aid in drying and separation.
- Allow the pasta to rest for at least 30 minutes before cooking to relax the gluten.
- Pasta can also be dried or frozen for future use.
- To dry, lay strands of pasta in a single layer on a towel or drying rack and completely air dry before storing in an airtight container.
- To freeze, let pasta air dry for one hour before freezing in an air tight container.
- It is not necessary to sparate strands of pasta before freezing, just dust with flour and form into 'nests'.
- To Cook:.
- Add 2 teaspoons salt and 1 tablepoon oil (optional) to 6 quarts boiling water.
- Gradually add pasta and continue to boil until until pasta is 'al dente' or slightly firm to the bite, 5 or 6 minutes for fresh pasta and 6 or 7 minutes for dry or frozen.
- Pasta floats to the top of the water while cooking, so gently stir occasionally.
- Drain pasta in a colander and serve .
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- DO NOT RINSE!
eggs, water, olive oil, flour, semolina, salt
Taken from www.food.com/recipe/perfect-egg-pasta-227629 (may not work)