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Fresh Pasta
3
1
2
1
1
Cup Durum semolina flour
Teaspoon Salt
Eggs; to 3 eggs
Tablespoon Olive oil
/2 Cup Grated Romano cheese
Mix the semolina and salt together. On a large work surface, form a mound
with the semolina and create a "well" in the center of the mound. In a small
bowl, beat the eggs and oil together until smooth. Pour this mixture into
the well. Working from the inside of the well out, gradually work the
semolina into the eggs, until all the flour is worked in. Wrap with plastic
and allow to rest for 30 to 40 minutes. Remove from the refrigerator and
temper for 5 minutes. Flour a surface and turn the dough out onto it. Roll
out the dough to 1/2 of an inch thick. Cut the dough out into thirds. Using
a pasta machine, wide cutters, carefully work one piece of the pasta dough
through the pasta machine. Lightly toss the cut pasta in flour to prevent
from sticking. Pass the remaining pieces of pasta through the machine. This
recipe yields 1 pound of pasta, 4 servings.
Fresh Pasta
280
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