Pasta: Pasta Dough 04 by Recipe Cottage

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	Pasta Dough 04

		Pasta Dough The proportions are 3.5oz (100 grams) flour to 1 egg. For an average 2/3 people you will need 3 eggs (large) 10.5 oz (300 grms) flour (the best flour is a 'strong' flour used for making bread) 1 tsp salt Place eggs, flour and salt in a bowl, mix with a fork and then with your hands until it just forms a mass. The dough should not be too moist-if it is, add a little more flour. Now you will need to knead this lightly until it is a smooth ball of dough. You then take a lemon size piece (cover the rest with a damp tea towel) and pass this through your pasta machine with the rollers set at the largest setting-crank the pasta through. Fold in half, end to end, and repeat again six or seven times until it is smooth and fairly rectangular. Lay out on a clean cloth or lightly floured surface and repeat with the rest of the dough. Reset rollers to the next lower setting and starting with the first strip, crank though the rollers only once this time. Do the same with the other strips . Keep repeating this each time setting the machine to a lower setting so that the pasta gets thinner and thinner. The strips will become longer and longer, you can cut them in half to facilitate handling. Unfortunately if you do not have a pasta machine you will need to roll out the pasta but this needs some practice to get it all the same thickness all the way round. When you have achieved the desired thinness, (I use setting 2 for most pasta dishes and ravioli) you will need to cut the dough to the shape you want. Tagliatelli (pasta ribbons) are quite easy to make, just roll up the flat dough and cut half inch strips. Have plenty of salted boiling water (your sauce already having been made) and cook for approximately 2/3 minutes. Fresh pasta cooks very quickly and tastes wonderful.