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Pasta Dough Recipe

 

Making pasta with this pasta recipe is one of the easiest things you will ever do. It might take a little practice and you can vary the ingredients to suit yourself. 

 

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

2 cups semolina flour

2 eggs (optional)

¾ teaspoon salt

1 teaspoon

olive oil

water, just enough to make a smooth dough.

 

 

Note: You can use a combination of semolina and plain flour but I prefer semolina alone.

Another Note: You can leave out the egg and add a little more water.

 

In a large bowl, add the flour and make a well in the center. Add the eggs if used, water, and olive oil and salt, and mix using your hands until a firm dough forms, adding more flour as the dough is kneaded. Turn onto a work surface and knead until the paste becomes smooth. Add more water a few drops at a time if dough is dry and crumbly; add more flour by the teaspoon if dough is sticky.

Wrap dough in plastic and allow it to rest for 30 minutes. Roll with a pasta machine to desired thickness.

An easy way to cut noodles, fetuccine, or spaghetti is to roll thin sheets up then slice across using a sharp knife into the noodle widths desired. Dust the noodles lightly with flour if they tend to stick together as cut.

 

If you use egg in your recipe pasta will go black in a few days in a refrigerate. It’s best to use quickly of freeze.

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