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Pasta Dough 18

Pasta Dough 18 comes together with Salt, Milk, Flour, and Olive Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 tsp
• 2 tbsp
• 1 cup
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   Combine egg milk and salt. Add enough flour to make a stiff dough.

2. 2

   Roll very thin on a floured surface; let stand for 20 minutes.

3. 3

   Roll up, jelly roll style and slice 1/8 of and inch thick.

4. 4

   Spread out and dry for 2 hours.

5. 5

   Cut into lengths you want.

6. 6

   Drop into boiling soup or boiling salted water and cook approx 10 minutes.

7. 7

   Pour the flour into a large mixing bowl or in a heap on a pastry board, make a well in the center of the flour and in it put the egg, egg white, oil, and salt.

8. 8

   Mix together with a fork or your fingers until the dough can be gathered into a rough ball.

9. 9

   Moisten any remaining dry bits of flour with drops of water and press them into the ball.

10. 10

    To make pasta by hand: Knead the dough on a floured board, working in a little extra flour if the dough seems sticky.

11. 11

    After about 10 minutes, the dough should be smooth, shiny and elastic.

12. 12

    Wrap it in wax paper and let the dough rest for at least 10 minutes before rolling it.

13. 13

    Divide the dough in to 2 balls.

14. 14

    Place 1 ball on a floured board or pastry cloth and flatten it with the palm of your hand into an oblong about 1 inch thick.

15. 15

    Dust the top lightly with flour.

16. 16

    Then, using a heavy rolling pin, start at one end of the oblong and roll it out lengthwise away from yourself to within an inch or so of the farthest edge.

17. 17

    Turn the dough crosswise and roll across its width.

18. 18

    Repeat, turning and rolling dough, until it is paper thin.

19. 19

    If at any time the dough begins to stick, lift it carefully and sprinkle more flour under it.

20. 20

    Then gently roll the dough into a jelly-roll shape.

21. 21

    With a long sharp knife, slice the roll crosswise into even strips- 1/8 inch wide for tagliarini, 1/4 inch wide for Fettuccine or Tagliatelle, and 1-1/2 to 2 inches wide for lasagna.

22. 22

    Unroll the strips and set them aside on wax paper.

23. 23

    In the same fashion, roll, shape, and slice the second half of the dough.

24. 24

    Homemade egg noodles may be cooked at once or covered tightly with plastic wrap and kept in the refrigerator for as long as 24 hours.

25. 25

    Cook them in 6 to 8 quarts of rapidly boiling salted water for 5 to 10 minutes, or until just tender (al dente).

26. 26

    To test, lift out a strand and taste it.