The following recipe is for an egg pasta. Omit the egg and increase the olive
oil to 1 tbl. for an eggless version.
1 1/2 c unbleached flour [I used bread flour]
1/2 t salt
1 t olive oil
1/2 c tomato paste or minced sun-dried tomatoes [I used paste]
2 T finely chopped fresh basil (optional) [I omitted]
1. To make dough by hand: Mound the flour on a work surface and make a
depression in center; add egg, oil, tomato paste, basil (if desired), and
salt to depression. Slowly incorporate the egg mixture into flour with a fork
or your fingertips until it's evenly and thoroughly absorbed. Add water 1
tsp. at a time, as necessary, to form a workable dough. Knead 5-10 minutes,
or until dough is smooth and elastic. If dough is sticky, add a small amount
of flour. If dough is dry, add water while kneading, a few drops at a time.
Wrap dough in plastic wrap and let rest for 1 hour, or for several hours.
To make dough in a food processor: Add flour, eggs, oil, tomato paste, basil
(if desired), and salt to processor and pulse several times while adding
small amounts of water until incorporated (dough will be crumbly, not
elastic.) Knead as directed in preceding method., Food processor pasta dough
doesn't require a resting period, but it doesn't hurt either. Refrigerated
dough should be returned to room temperature before rolling.
2. Rolling and cutting the dough: Using a hand-cranked pasta machine, or a
floured board and a rolling pin, roll out dough to desired thinness. Filled
pastas such as ravioli and cannelloni, should not be rolled too thin and can
be shaped right away. For cut pasta such as fettucine or linguine, drape the
rolled pasta sheets over the back of a chair or cardboard-covered clothes
hanger for about 10 minutes. This brief drying time will prevent the pasta
from sticking together when cut.
3. Cut pasta can be cooked immediately, or dried, or dusted with flour and
frozen in bags for late use. Pasta sheets can be stored lightly dusted with
flour and wrapped in plastic.
per serving: 219 cal (8% from fat), 7 g prot, 2 g fat, 44 g carb, 372 mg
sod, 0 mg chol, 2 g fiber
from Veggie Life, May 1995