Fresh Pasta Dough

Ingredients

10oz (2 cups) all-purpose flour

2 tablespoons olive oil

2 whole eggs 6 egg yolks

Directions

• 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
• 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” sheet in multiple (3) steps. Lightly flour and flip dough between each step. Sheet should be translucent.
  • Lay sheet on kitchen towel to dry.
• Once the dough sheets are dray 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.
• Cut meat into thin slices 1 inch long. Cut onions into wedges. Remove seeds from peppers and cut peppers into thin slices.
• Heat vegetable oil in wok over high heat. Add garlic and 5 spice powder. Stir-fry 15 seconds.
• Add meat. Stir-fry until meat is brown, about 5 minutes.
• Add onions. Stir-fry 2 minutes.
• Add mushrooms and peppers. Stir-fry until peppers and crisp-tender, about 2 minutes.
• Combine all remaining ingredients.
• Pour mixture over meat-vegetable mixture. Cook and stir until liquid boils and thickens.

Yield

4 servings

Source

Consumer's Guide Chinese Cooking Class Cookbook