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Basic Egg Pasta (Italian)
Recipe By : Wisconsin Trails Magazine (1988: Digest)*
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Net-It
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups flour
1/2 cup semolina flour -- or more flour
dash salt
2 eggs
water -- as needed
Place flour and salt in a mound on table. Make a well and add eggs. With a
fork, mix the flour slowly into the eggs and blend well. Add water if too
dry. Gather into a ball and knead for 5-10 minutes.
Cover with a bowl or place in plastic bag for 30 minutes. (Dough can also
be made in a food processor.) Roll dough out by hand or use a hand crank
pasta machine to cut desired shapes.
COOK. Bring a large pot of water to a full rolling boil. Add the fresh
pasta and cook until it floats on the top (this will only take a few
minutes). Taste test a strand; it should be cooked but still have a bite.
Drain very well and dot with butter to prevent sticking. Serve at once with
your desired sauce.
[MC-Per Serving: 277 cals, 3 total fat (9% cff)]
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NOTES : *Recipe from the "Best of" articles published in the Wisconsin
Trails Magazine (Madison, WI). *[Wisconsin Country Gourmet: Seasonal
Recipes, Ethnic and Holiday Menus; Digest. Edited by Marge Snyder and
Suzanne Breckenridge. (Wisconsin Trails Magazine, 1988).] Pat Hanneman's
Kitchen: mail to (kitpath@earthlink.net). Festa Italiana is held yearly,
mid-July, in Milwaukee along Lake Michigan near the Memorial Art Museum.
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