pasta dough Recipe

How to make it

---

• Pasta flour is easiest to work with at first but higher gluten flour means less playing with it later and easier time playing with it.
• I prefer pasta made in a bowl but I know many people prefer on a flat surface... the choice is yours.
• Beat the eggs with a fork and a TB of cold water until they start to froth, add the sour cream and soy sauce
• Make a well in the middle of the mound of flour however you choose to deal with it.
• Pour this into the well in the flour and whip around the edges of the well grabbing a bit of flour every pass until you start to get a thick bloby mess.
• Time to start playing with your food. Depending on the moisture of your four you may need more water, more flour, or more play time to make it a smooth dough.
• Finish mixing the flour with your hands (removing rings is a VERY good idea unless you like to eat metal and gemstones... this dough will get quite sticky and gloopy before it is done). smash the dough into a large piece and fold it in half, mash again, repeat until the dough starts to get rubbry.
• If you have a pasta roller now is a very good time to get it out ;)
• If your dough is a bit sticky add a little flour, if instead of rubber bands you start to get rubber balls add a little water but the goal here is to have one large smooth mass of rubber band.
• Once the dough starts to hold together and not need much additional water or flour you can use a pasta machine to play with the dough for about 1/2 hour. You are trying to work up a huge gluten ball here.
• Let the dough rest for about 15 minutes.
• you are now ready to make what ever pasta form you choose. Some of our favorites here are:
• *run through the pasta machine as spaghetti or fetuchini
• *cut with a knife into tagliarini or other ribbon pasta
• * hand stuffed to make perogies or ravioli
• * cut into bow ties
• * lasagna
• If you are not going to eat the pasta fresh it is a good idea to boil it now and then it can be dried and stored for a few months or kept refrigerated in a container covered with water for a week or so.
• Honestly even if I am serving it right now I tend to boil it, then rapidly cool it, then cook to serve because I like the texture that this makes.