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Pasta is generally a simple dish, but comes in many varieties due to its versatility. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule regarding compatibility. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. The extra sauce left on the plate after all of the pasta is eaten is often mopped up with a piece of bread.

 

Ingredients

1 egg

1 cup plain flour

sprinkle salt

1 tablespoon olive oil

as much water as it takes to make a smooth elastic dough, around ½ cup

Method

Knead until smooth, allow to rest, covered, for 30 minutes. Cut into 4 pieces.

Feed dough through a pasta machine starting on widest setting and gradually reduce to thin. Fold and flour noodle as necessary.

Rolling pin method

Roll to desired thickness. Use a pizza cutter to cut into shape.

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Basic Pasta Dough

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