Making the pasta


by: Cawfee Lady

We use Italian eggs, which have very rich orange, almost red, yolks, because the hens eat grass and vegetation in spring and summer, and corn in the winter. So, when the pasta is made, it is a lovely golden color. If you are able to buy fresh eggs, preferably organic, from a farm where the hens can wander around freely and eat vegetation, rather than being penned into cages on a diet of formulated feed you will find the yolks have a similar rich color and their flavor and quality will he much higher.


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serves: 1

3 1/2 00 cups (doppio zero) flour

3 large eggs

2 egg yolks (extra large)

(all at room temperature)

pinch of salt

Nutrition Facts
Making the pasta

Servings Per Recipe: 1

Amount per Serving

Calories: 1916

  • Total Fat: 27.6 g
  •     Saturated Fat: 8.6 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 926.9 mg
  • Sodium: 238.1 mg
  • Total Carbs: 336.2 g
  •     Dietary Fiber: 11.8 g
  •     Sugars: 1.9 g
  • Protein: 69.4 g

how is this calculated?

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1.  Preferably make the pasta by band — especially if you are making a relatively small quantity like this, which will be difficult for a food processor to mix well. Sieve the flour into a clean bowl, then turn it cut into a mound on a clean surface and make a well in the middle (in Italy we call this the fontana di farina, “fountain of flour"). Sprinkle the salt into the well, and then crack in the eggs.

2.  Have a bowl of water on one side so you can wot your hands, to help bring the dough together if it is being stubborn toward the end of kneading. To begin, break up tho yolks with the fingertips of one hand, and then begin to move your fingers in a circular motion, gradually incorporating the flour, until you have worked in enough to start bringing it together in a ball. Then you can start to work the ball of dough by pushing it with the heel of your hand, then folding the top back on itself, turning it a little clockwise, and repeating, again and again, for about 10 minutes, wetting your hands if it helps, until the dough is springy but still feels quite firm and difficult to work. (If you are using a food processor, sieve the flour into the bowl, add the Salt, then start the machine, and slowly add the egg yolks, followed by the whole eggs. Keep the motor running slowly, or it will heat up the pasta too much and also "beat" rather than mix. Once the dough has come together, take it out and put it on a clean work surface.)

3.  Don't worry that the dough fools hard; after it has relaxed for a while it will be perfect. Divide the dough into 2 balls, wrap each in a damp cloth and allow to rest for about 1 hour before use.

4.  Rolling the pasta:

5.  Roll the first hall of dough with a rolling pin (keep the other covered with the clamp cloth) until it is about 1/2 inch thick and will go through the pasta machine comfortably (if it is too thick, the pasta Machine will have to use so much force to make it go through that it will damage the machine and squeeze out too much moisture in the process, so the pasta will he dry). There isn't an exact number of times you will need to food the pasta through the machine — each time you make it, it might be slightly different (and not every pasta machine has the same number of settings), but use the next few steps as a guide and, after a while, you will got the hang of rolling the pasta and fool your own way.

6.  Put the machine on the first (thickest) setting to start with, then feed the piece of pasta through the machine, turning the handle with one hand and supporting the dough as it comes through with the other. Then change to the second setting, and put it through again. Repeat another 2 to 3 times, taking the setting down one step each time. Don't worry if the pasta appears slightly streaky; this should disappear as you continue rolling it.

7.  Next, fold the strip of pasta back on itself, put the machine back on the first setting and put the pasta through. Repeat 3 to 4 more times, again taking the setting down one each time, and you will see that the pasta begins to take on a sheen. As it begins to get longer, you will find that you have to pull it very gently, so that it doesn't begin to pleat. You shouldn't need to dust it with flour, unless you feel it is too soft and likely to stick and stretch too much.

8.  Now you need to cut your strip in half. Put one half under cover of the damp cloth, then fold the length of the other strip into three, bringing one end in and the other over the top of that, so that the pasta is the same width as the machine. Roll it with the rolling pin, so it is no more than 1/4 inch thick, then put the machine back on the first setting and feed the pasta through — this time across the width not lengthwise. The idea of changing direction is to put equal elasticity and strength throughout the pasta. Keep feeding it through this way, taking it down two or three settings as you go.

9.  Finally, fold the pasta back on itself, then put the machine back on the first setting, and take it down again through the settings until it is about 5/8 inch thick. By now the pasta should be nice and shiny, with no lines in it, and you arc ready to cut it into strips (either by Hand or using a cutter attachment on your machine), or use it to make filed pasta. It is best to use each sheet as soon as it is ready, before starting to roll the rest of your dough.

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