Basic Pasta Dough
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Basic Pasta Dough for fresh tagliatelle, fettuccine, etc. INGREDIENTS To make 4 portions (about 1 pound) of egg pasta you will need 2-1/2 to 3 cups all-purpose flour, 3 eggs and a pinch of salt. In some regions of Italy, a little oil or milk is added to the eggs; in others the flour is mixed with water alone. Your choice. Sift the flour into a mound and break the eggs into the center. Add a pinch of salt and mix the ingredients together slowly with a fork or your fingertips. Knead well for about 10 minutes until the dough is smooth and elastic (you should see air bubbles when you cut the dough). Leave to stand for 1/4 hour wrapped in a floured cloth. Roll out into a fairly thin sheet, working from the center outward, making sure that the pasta is of even thickness. Leave to dry for up to 1/2 hour. Roll up the sheet of pasta and cut into ribbons with a sharp knife. Makes about 1 pound (4 portions)