pasta dough

from; also pasta-maker book

I've come across two versions -- one from the pasta-making booklet that came with mom's pasta rolling machine, and the other from epicurious/Gourmet -- and they're almost equivalent, even though they look wildly different. The basic principle is just mash up about 2.5 C flour with 3 eggs, add a little water and other things, some salt, and then good luck! Pasta and ravioli are both bitches to make ... but home-made pasta tastes good. :)

Directions are similar, just the ingredients are different.

from epicurious:
  • 2 cups unbleached all-purpose flour plus additional for kneading
  • 3 large eggs
  • 1 teaspoon water
  • 1 teaspoon olive oil
  • 1 teaspoon salt
from pasta book:
  • 2 1/2 C (300g) flour
  • 3 eggs
  • salt
(you'll need to add a little water to this one, but not too much!)

In a food processor blend all ingredients except for additional flour until mixture just begins to form a ball. On a lightly floured surface knead dough, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes. Dough is best used immediately but may be made 1 day ahead and chilled, wrapped in plastic wrap.

to roll dough:
Set smooth rollers of pasta machine on widest setting. Cut dough into 4 pieces and wrap 3 of them separately in plastic wrap. Flatten unwrapped piece of dough into rectangle and feed through rollers. Fold rectangle in half and feed through rollers 8 or 9 more times, folding in half each time and dusting in half as necessary to prevent sticking.

Turn dial down to next (smaller) setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time, until narrowest setting is reached and pasta is about 3 1/2 inches wide.