Difference between revisions of "Fresh Pasta Dough"

Revision as of 18:34, 13 April 2013

10	ounces (2 cups) all-purpose flour
2	tablespoons olive oil
2	whole eggs
6	egg yolks

Place all ingredients in bowl of food processor with sharp blade
Process until a ball is formed, about 45 seconds
Remove ball and knead on counter briefly to bring together the dough, 4 or 5 turns.
Form dough into 6" cylinder by rolling on counter and shaping with hands
Wrap dough tightly in plastic wrap and let rest at room temperature for 4 hours
Unwrap dough and cut into six equal pieces
For each of the six pieces:
- Lightly flour dough piece.
- Using hands, form dough piece into 3” square.
- Using rolling pin, working from the center of the dough, gradually roll out dough into 6”x20” rectangular sheet in multiple (3) steps. Lightly flour and flip dough between each step. Sheet should be translucent.
- Lay sheet on kitchen towels to dry.
Once the dough sheets are dry around the edges, about 15 minutes, roll up one sheet at a time, using 2” folds, and cut with knife to desired width. Gently unroll and separate the cut pieces.

4 servings

America's Test Kitchen TV show, 4-12-2013

@@ Line 26: / Line 26: @@
 ** Using rolling pin, working from the center of the dough, gradually roll out dough into 6&rdquo;x20&rdquo; rectangular sheet in multiple (3) steps.  Lightly flour and flip dough between each step.  Sheet should be translucent.
 ** Lay sheet on kitchen towels to dry.
-* Once the dough sheets are dray around the edges, about 15 minutes, roll up one sheet at a time, using 2&rdquo; folds, and cut with knife to desired width.  Gently unroll and separate the cut pieces.
+* Once the dough sheets are dry around the edges, about 15 minutes, roll up one sheet at a time, using 2&rdquo; folds, and cut with knife to desired width.  Gently unroll and separate the cut pieces.
 ===Yield===