LAURA LEE ALICE
COOKS
®
Pasta recipes are as varied as their creators. Most combine flour, eggs, and
salt to create their beautiful dough. What I like is that it can be done by hand
or machine. I have even used my old bread machine to mix up pasta dough.
I do prefer using my mixer and it comes out perfect every time.
Tips for making pasta:
• I measure flour by the fluff, dip, and level method.
• It's important that the dough not be too dry. That's why I save out ¼ cup
of the flour. Eggs aren't always the same size; I use large in this recipe
and others on this site.
• I normally use semolina flour, a high-protein wheat flour. It helps the pasta
hold its shape during cooking and has the perfect texture.
• The pasta's rough texture helps the sauce cling better,
• If the dough seems too dry, add water, a teaspoon at a time until the right
consistency is reached.
• It's important to let the dough rest. This allows the gluten to relax, making
the dough pliable and easier to cut.
• The eggs must be well-incorporated into the dough for the pasta to be
successful. This step can't be hurried.
• The dough is thin enough if you see light through it.
• Fresh pasta cooks in 1 to 3 minutes. When done it should fell just slightly
firm to the touch or bite.
Ingredients
• 2¾ cups all-purpose flour
• 3 large eggs, beaten
• ¾ tsp sea salt
Instructions
Using a mixer:
1. In mixing bowl, mix 2½ cups flour and salt; add the
beaten eggs. Using the dough hook, mix the dough on medium-low speed
for 5 minutes, checking often to see is the additional ¼ cup flour is
needed. Dough should be slightly tacky, but not sticky.
2. Continue mixing until the dough is smooth and springy, 2 to 3 more
minutes.
3. Take dough out of bowl and lay on a piece of lightly floured parchment
paper. Cover with a clean kitchen towel. Let it rest for 30 minutes.
4. Cut into pieces (4) and finish making your pasta.
Making pasta by hand:
1. On a floured pastry cloth or piece of parchment, place 2½ cups of flour
and salt in a mound and make a well in the center. Pour the beaten eggs
in the well and start to combine the mixture with a fork.
2. When it's starting to come together, use your hands to work dough into a
ball. At this point you'll know if you need to add any of the remaining ¼
cup of flour.
3. Knead the dough by pushing down with the palm of the hand, fold over,
do a quarter turn, and repeat. Do this step until the dough is smooth and
springy, about 8 to 10 minutes.
4. Cover dough with a clean towel or upside-down bowl. Let it rest for a full
30 minutes. Cut into pieces (I do 4) and proceed to make pasta.
Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even
though it may have changed from the original. We will never know the true author of the original recipe, regardless of
what some may say. That's why I go back and look through the oldest cookbooks that I can find. Sometimes it's not the
recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within
the pages. That's where the real story is, finding those simple Southern recipes. -Mac