Home Made Fresh Pasta
|2 1/4 cup||all-purpose flour|
|1 tablespoon||olive oil|
For "Green" pasta:
|1/2 cup||chopped parsley PLUS|
|1 tablespoon||minced garlic|
For "Red" pasta:
|1 tablespoon||tomato paste|
Place flour (parsley and garlic, if using) in the food processor fitted with the metal blade. Pulse until mixed, approximately six seconds.
Lightly beat eggs with oil, salt and tomato paste (if using). With processor running, slowly pour the egg mixture into the flour and process until the dough forms a ball. Allow the processor to keep running and watch to see if a ball is forming. If it doesn't come together add a teaspoon or so of water, waiting the 5-10 seconds as the processor does its work. If you add too much water the dough will quickly become sticky and unmanageable. A ball of dough will form and will begin to be rolled around the bowl by the blade. Allow this to continue for 20 seconds. This is the kneading process and the dough should be completely smooth and warm when removed from the processor bowl.
Allow the dough to rest at room temperature, covered with plastic wrap, for at least 15 minutes.
Cut dough into six pieces. Keeping the pieces covered, feed the dough through a pasta maker, starting at the widest setting and working it down to your desired thickness. Lightly flour the dough if it appears to be sticking as you roll it out. Cut the dough by hand or process through the fettuccine cutter on the pasta machine. Hang pasta on a rack as you roll out the remaining dough.
Cook pasta in plenty of boiling salted water until done. Drain; toss with desired sauce and serve immediately.
Recipe provided by Chef Shellie Kark, Kitchencue
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