Basic Pasta Dough

Basic Pasta Dough
Ingredients :
2 cups all purpose flour
Kosher Salt
4 large eggs, plus one egg yolk
1/4 cup First Taste Arbequina Extra Virgin Olive Oil (or favorite First Taste EVOO)
1-2 Tbsp water or more if needed
Put the flour on a clean dry work surface. make a well in the center of the flour pile that is about 8 inches wide. Crack all of the eggs and the yolk into the hole and add the olive oil, salt, and water.
Using a fork, beat the eggs together with the olive oil, water and salt.
Using the fork, begin to incorporate the flour into the egg mixture, be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess!!!
When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading. Knead for about 10 minutes until dough is smooth.
When the pasta has been kneaded to the perfect consistency, wrap it in plastic and place in fridge and let rest for 1 hour. If using immediately do not refrigerate and let rest at room temperature for 1/2 hour.
Roll and cut the pasta into desired shape.

Recipe compliments of Chef Tanya Schaeffer's Cooking Class
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