LAURA LEE ALICE
COOKS
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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.
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Tips for making pasta:
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• I measure flour by the fluff, dip, and level method.
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• 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.
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• I normally use semolina flour, a high-protein wheat flour. It helps the pasta
hold its shape during cooking and has the perfect texture.
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• The pasta's rough texture helps the sauce cling better,
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• If the dough seems too dry, add water, a teaspoon at a time until the right
consistency is reached.
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• It's important to let the dough rest. This allows the gluten to relax, making
the dough pliable and easier to cut.
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• The eggs must be well-incorporated into the dough for the pasta to be
successful. This step can't be hurried.
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• The dough is thin enough if you see light through it.
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• Fresh pasta cooks in 1 to 3 minutes. When done it should fell just slightly
firm to the touch or bite.
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Ingredients
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• 2¾ cups all-purpose flour
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• 3 large eggs, beaten
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• ¾ tsp sea salt
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Instructions
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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.
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2. Continue mixing until the dough is smooth and springy, 2 to 3 more
minutes.
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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.
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4. Cut into pieces (4) and finish making your pasta.
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Making pasta by hand:
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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.
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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.
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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.
