Recipe

Basic Pasta With Semolina (eggless Pasta) Recipe

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Ingredients

1 1/2 c Unbleached flour
3 Eggs

Directions

Step #1 On a clean dry work surface, using your fingers, make a mound of the flour and, make a well in the center of the mound.
Step #2 Using a fork, break the shell of the eggs one by one & drop the eggs into the center of the well you made of the flour.
Step #3 With the fork, beat the eggs together.
Step #4 Again using the fork, slowly begin to fold the flour in towards the center of the well to incorporate the flour into the beaten eggs.
Step #5 As you mix the flour with the beaten eggs, it will begin to form a doughy mass.
Step #6 Work this mass using your fingers until it begins to lose its moist & sticky character.
Step #7 When the mass begins to feel uniformly dry, begin to work the dough using both hands: kneading with the palms of both hands, pushing from the center of the ball of dough outward & folding the near edge inwards to begin the kneading cycle again.
Step #8 The kneading stage should take about 10 mins by hand.
Step #9 After the dough has been fully kneaded, it is time to thin the dough into sheets suitable for cutting.
Step #10 A manual pasta machine works wonders at this stage.
Step #11 Cut the ball of dough into three equal pieces.
Step #12 Form these pieces, by hand, into equal rectangular shape to be passed through the rollers of the pasta machine.
Step #13 Set the cylindrical rollers at their widest opening, put a piece of dough in the space between rollers & crank the handle to pass the dough through.
Step #14 As the sheet of pasta comes out the bottom of the rollers it should be set on a dry cotton towel to rest while you begin on the next piece.
Step #15 Repeat the thinning process with the remaining pieces of pasta, thinning & then setting aside, consecutively so that each piece of pasta is equally rolled out.
Step #16 When all the pasta has passed through the first rolling stage, set the machine to the next setting to begin rolling the pasta thinner.
Step #17 Start the rolling process again, beginning with the first piece of dough & continue with the remaining pieces.
Step #18 As each is rolled thinner set it aside & continue onto the next.
Step #19 As you return to the first piece of dough, set the cylind ers one setting closer.
Step #20 Continue in this fashion until the pasta dough has been rolled out as thinly as possible.
Step #21 As the sheets of dough rest, keep them on a cotton towel, to prevent sticking to the work surface.
Step #22 When they are all rolled out you are ready to cut the pasta into the desired shape.
Step #23 They can be cut using the cutting wheels of the rolling machine or by hand using a knife.
Step #24 Yield: about 1 lb or 4 portions NOTES : Guest host: Michael Lomonaco.
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