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Date Posted: 15:31:10 07/22/01 Sun
Author: Kat
Author Host/IP: 24.45.229.222
Subject: Fresh Homeade Pasta

A little while back Diane mentioned being interested in some fresh pasta recipes. Well I finally found the book that goes with my pasta machine - what can I say except that when hubby puts something away, he really puts it away!!!!! Here goes.

Basic Pasta
1 egg
1/2 tsp salt
1 tbls olive oil
Add enough water to this mixture to make 1/2 cup [125 ml] total liquid

Pour into either pasta maker or food processor. Measure out 1 2/3 cups flour [375 ml] [semolina gives the best textured pasta]. Add the first cup all at once. Then pulsing/mixing add remainder of flour until mixture resembles small pea sized lumps

Now either extrude pasta or pour onto lightly greased bowl -shape pasta dough into a ball with hands. Roll out onto lightly floured surface and cut into strips [or run through manual pasta machine].

Cook fresh pasta in at least 6 quarts boiling water. Fresh pasta cooks in only 1-2 minutes. You want the pasta to be 'al dente', firm and chewy. Drain immediately but do not rinse unless you are going to use later - such as in a cold pasta salad. Serve immediately with sauce of your choice.

You can use just about any type juice you want to in place of water to make flavored pastas. Because juice tends to be thicker you may need to use more juice.

Fresh pasta can be frozen or refrigerated for a few days. After cutting pasta lightly coat with corn starch and let air dry until a "skin" forms on the pasta. Then chill until ready to use.

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