Homemade pasta cooked al dente (to the teeth), is a chewy and light treat. Here are the simple steps to making fresh pasta for dinner tonight.
Ingredients for pasta
3 ½ cups sifted all-purpose flour
4 to 5 tablespoons water
1 tablespoon salt
Place the flour in a large mixing bowl. Make a well in the center and drop the eggs in. Add the salt and the water a small amount at a time. Blend together to make a dough ball.
Place the dough ball on a dry pastry or baker’s board. Knead until it is smooth and elastic.
Cover the dough and allow it to rest for 30 minutes.
Divide the dough into four parts. Flatten each part with a rolling pin then dust lightly with flour.
Adjust the pasta maker to the widest setting. Crank each part through at this setting.
Adjust the pasta maker down one setting for thinner noodles and run the dough through a second time. Continue to adjust the setting to a smaller size until you reach the desired thickness of noodle.
The pasta can be made immediately before cooking or refrigerated for use the next day. The un-cooked noodles will hold up to one month in the freezer.
Helpful tips. Be patient and prepared for a messy kitchen. Make a small amount ahead of time to get the feel for kneading the dough. Keep the dough soft but not too sticky; add flour in very small amounts. Do not over work the dough or the noodles will be tough.
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