Basic Pasta Dough
Per serving (about 1/4 pound of fresh pasta):
100 grams all-purpose flour (about 7/8 cup)
100 grams all-purpose flour (about 7/8 cup)
1 large egg
By Hand:
Mound the flour on a clean countertop and make a well in the center of the mound. Pour the eggs into the center, and using a fork or your fingers, gently begin to mix the eggs into the sides of the flour well, pushing the flour from the outside toward the mound to keep the eggs contained. When the eggs are incorporated, knead the dough until it just comes together, then wrap tightly in plastic wrap. Set the dough aside to hydrate for 30 minutes before rolling it out.
Mound the flour on a clean countertop and make a well in the center of the mound. Pour the eggs into the center, and using a fork or your fingers, gently begin to mix the eggs into the sides of the flour well, pushing the flour from the outside toward the mound to keep the eggs contained. When the eggs are incorporated, knead the dough until it just comes together, then wrap tightly in plastic wrap. Set the dough aside to hydrate for 30 minutes before rolling it out.
By Food Processor:
Put flour in the food processor, fitted with the blade attachment. With the processor running, add the eggs and process just until the dough comes together. Pour it out onto a sheet of plastic wrap and wrap tightly. Set the dough aside to hydrate for 30 minutes before rolling it out.
Note: It is far more accurate to weigh the flour rather than measure it.
Comments