|I like to make my own fresh pasta, however any type of dried or fresh pasta will do.
2 Cups All Purpose Flour (additional flour may be needed)
2 Eggs Salt
1 Tsp Olive Oil Water A/N (as needed)
Pasta Roller The ratio for pasta dough is always 1 cup of flour to 1 egg. You can increase the amount if desired.
1. Place 2 Cups of flour in a pile on counter. Use fingers to make a hole in the center of flour called a well.
2. Break eggs into the hole in the center of flour, add olive oil and a pinch of salt.
3. Break egg yolk with fork, and in a swirling motion beat egg slowly incorporating the flour. Be careful not to break the walls of the well until egg is fully incorporated.
4. Start to add a tiny amount of water at a time and knead with you hands until dough forms. (Only add enough water to make flour stick, but not wet. If you add too much water and hands get sticky, use a little more flour.)
5. Continue to knead until the dough is smooth and bounces back (5-10 minutes) Test Dough: Press finger into dough and make indent. If it bounces back, the dough is ready.
6. Form a flat disk with dough, and cover in plastic wrap and let rest for 30 minutes on counter.
7. Set up pasta roller, place die setting to 1 (widest setting).
8. Place dough on pasta roller and crank through each setting twice starting on the lowest setting. When you get to #6 setting, only pull through once.
9. Use pastry wheel, cut 1” x 9” strips for pappardelle. Lay cut pasta in layers on sheet tray with parchment between layers to keep from sticking.
(Keep pasta covered to keep from drying out). Repeat steps with the remainder of the dough.
(Remember to turn dial back to 1 before rolling dough through)
(Keep fresh pasta covered and in fridge until ready to be used)