Anyone have an easy recipe for homemade pasta? I got a pasta machine and want to try it out.?

Answer 1

HOMEMADE PASTA

2 lg. eggs
pinch of salt
2 c. sifted flour

Sift flour onto a clean, preferably wooden surface. Make a well and drop 2 eggs into the well. Add the salt. With hands, work the flour and egg mixture into a dough, similar to bread dough. Clean surface, dust lightly with flour and knead the dough for 5 to 10 minutes until the surface is smooth and elastic. Cut dough into 4 sections. Roll each section one at a time on a flour surface with a floured rolling pin until thin (similar to pie crust.) At this point, use your imagination, cut the pasta into any shapes you desire. The easiest shape for the first time is to cut similar to egg noodles. Place pasta on a clean surface.
Our mothers would put a clean sheet over the bedspread and layer the pasta onto this sheet for drying. Pasta will dry in a very short time. Cook pasta as you would a commercial brand. The cooking time would be less, however; you will have to use judgment by testing. Test pasta by removing 1 or 2 strands from the boiling water with a slotted spoon and tasting. This is where the term al dente comes from; dente meaning tooth.
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I have also added a few other websites with good information on pasta.

Good luck!

Answer 2

3 cups all-purpose flour , preferably unbleached
4 large eggs
1/2 teaspoon salt
1 to 2 drops olive oil





Mound the flour on a clean work surface. Scoop out a well in the center and break the eggs into the well.

Using a fork, gently whisk the eggs. Sprinkle the eggs with salt. Next, using the fork or your fingertips (whichever seems most natural to you), mix the flour with the beaten egg. Pull it from the inside wall of the well into the liquid.

If the dough seems dry, add some water or a drop of olive oil to it.

Knead the dough for five to 10 minutes until smooth, satiny, and elastic. Sprinkle it with flour as you work to prevent sticking. Just as with any dough, use only as much flour as you need.

Gather the dough into a ball and then divide it into quarters. Wrap each quarter into plastic wrap to keep it from drying.

Clean the work surface and sprinkle it with a fresh dusting of flour. With a floured rolling pin, roll out one section of the dough at a time. Roll with short strokes into a circle.

For hand-rolled dough, roll until the pasta is about 1/4 inch thick, or thinner if you can. The thickness depends on the type of pasta. Remember you are trying to stretch the dough only, without tearing it.

To cut pasta strands free-hand, roll the dough into a cylinder and use a small, sharp knife to cut it crosswise into the appropriate width noodles.

If using a hand-cranked machine, roll the dough until thin enough to pass through the widest setting of the machine.

Cut the dough into manageable strips.

Feed the dough through the rollers several times, adjusting them to narrower and narrower settings, to get very thin dough.

Choose the cutting attachment for the kind of pasta you want and feed the rolled and stretched sheet of pasta through the machine one last time.

Lay the strands on a lightly floured pan or board. Dust with flour and cover with a dishtowel or sheet of wax paper. Let the pasta dry for 2 to 3 hours, until it no longer feels sticky.

Bring a large pot of water to a rapid boil (about 8 quarts). Add a pinch of salt for slightly better taste. Drop the pasta in and l

Answer 3

you can't go wrong with the simple eggs and flour recipe that surely came with your pasta machine. it's amazing how many people a cup of flour and an egg can feed! good purchase, you'll love the fresh pasta!

Answer 4

Check out The Food Network on-line or on satellite...they have lots of cooking sites to reference.

Answer 5

I don't, but I get all my recipes at www.allrecipes.com.
Not affiliated any way with the site.
They have ratings from people who have tried the recipes and i have great success with them.