Fresh Pasta Dough
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|10||ounces (2 cups) all-purpose flour|
|2||tablespoons olive oil|
- Place all ingredients in bowl of food processor with sharp blade.
- Process until a ball is formed, about 45 seconds. Dough should be tacky to the touch, not sticky, not dry.
- Remove ball and knead on counter briefly to bring together the dough, 2 or 3 turns.
- Form dough into loose 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. (It is critical not to over flour the dough, use flour sparingly throughout these steps.)
- Using hands, form dough piece into 3” square.
- Using rolling pin, roll out to a six inch square, turning dough 90° every few strokes. Lightly dust with flour when finished.
- Using rolling pin, rolling from the middle of the dough to the ends, roll out dough into 6”x12” sheet. Lift and lightly dust with flour.
- Continue rolling from the middle, lifting the sheet to prevent sticking, stretching the sheet out to about 20” in length.
- Lay sheet on kitchen towels to dry.
- The sheets can be used as is for lasagna, just add to the dish and cook in oven.
- To slice into thinner pasta shapes, let the sheets dry on the towels until they are firm around the edges, about 15 minutes, fold up up one sheet at a time, lengthwise, using 2” folds, and cut with sharp knife to desired width. Gently unroll and separate the cut pieces.
- Cook fresh pasta in boiling water (plus tablespoon of salt, splash of olive oil) until it floats, 2 - 3 minutes.
- Fresh pasta can be frozen for up to two weeks. Take directly from freezer and place in boiling water to cook.
America's Test Kitchen TV show, 4-12-2013