Pasta from scratch?!
Thanks.
Answers: how much egg, flour,and so on?
Thanks.
I got this recipe online at an Italian food site a few years ago and it has never let me down. It is a lot of work but worth it.
1 pound of white flour- I use bread flour
4 eggs or for a richer egg noodle I use 2 whole eggs and 4 yolks
1/2 tsp of salt
Pour the eggs into the hole, add the salt, and work the eggs and the flour together till you have a smooth dough, adding just a drop of water if necessary, and no more. Knead the dough for ten to fifteen minutes, until it is smooth, firm, and quite elastic. Don't skimp on the kneading or the dough will tear while you're rolling it out.
Divide the dough in two. If it is dry out then cover one with a damp cloth while rolling out the other.
Flour your work surface (the marble counter tops in Italian kitchens are ideal for this, though wood or Formica work as well -- a pastry cloth gets in the way) and start to roll out the dough, rolling from the middle, flipping it occasionally, and flouring it as necessary to keep it from sticking. To keep the sheet from breaking, once it has reached a certain size, roll it up around the rolling pin and then invert the rolling pin; you can, as you are unrolling the sheet, gently stretch it by holding the unrolled part firm and pulling gently away with the rolling pin. Keep on flipping and rolling till you have a sheet that's almost transparent -- as thin as a dime, or thinner, if you can manage it (the pasta will almost double in thickness while cooking). The Emilians, acknowledged masters of home-made pasta, say your backside should work up a sweat as you're rolling out the sheet.
Once you've rolled out the sheet, either use it to make stuffed pasta such as ravioli or tortellini, for lasagna, or cut it into strips. If you choose the latter course the easiest thing to do is roll the sheet of dough up into a tube, then slice the tube into rounds of the desired width and shake the skeet out with your hands to free the strands; set them to dry on a rack or between two chair backs, supported by a towel (you often see this in the country). Roll out the second piece and cut it as you did the first.
Cook the pasta in salted, boiling water. Since it's fresh, it will cook in three to five minutes. Do not let it overcook! Soft wheat flour has much less gluten than the durum wheat used in commercially prepared dry pastas, and will consequently become flabby if it overcooks.
http://italianfood.about.com/od/pastarec...
* A pound of fine white flour (grade 00 if you wish to use Italian flour, or American bread flour, which has slightly more gluten and is thus better because it will make for somewhat firmer pasta)
* 4 eggs (you can also increase the number of yolks while decreasing the volume of whites proportionally to make richer pasta)
* A healthy pinch of salt
Go to the website for details.
check out the recipe on foodnetwork.com
depends on how much you want to make