Recipe

Pasta Dough Recipe

	Gaelicgrime / All my dishes 3 weeks ago pasta dough used for stuffed pasta (periogies or ravioli usually in our house) or cut and made shapes, noodles, etc. EXTRA CHEWY pasta dough Prep:90m Cook:5m Servings:12	Gaelicgrime
	homemade pasta

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Fans

momo_55gra

tuilelaith

quaziefly

Ingredients

31/2 c Flour

1 ts Dark Soy Sauce

1 tb sour cream (optional)

2 Egg

2 tb Oil

1 c water

water as needed

Directions

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.

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