Servings: 6
In a small bowl, beatthe eggs and oil until homogenous.
Mix flour and salt in a large bowl. Make a hole in the center and pour egg mixture. Gradually combine flour with eggs until it becomes difficult to bind remaining flour. Use your hands to finish. Sometimes in the winter the dough is too dry and it gets difficult to combine all flour if so set aside the surplus. When ready the dough will be very stiff similar to plasticine.
Knead dough until there is no trace of white flour when cut in two.
Wrap dough in plastic film or bag and let rest for 1/2 hour before rolling.
Cut the dough in 4 and roll onepiece at a time. Keep remaining dough in plastic to prevent drying.
Rolling by hand: flour dough and roll to a thickness of 1/16 po (2 mm) with rolling pin. Turn dough many times while proceeding and lightly flour if the dough stick too much. Proceed with remaining dough.
Let the sheet of pasta dry for about 30 Minutes before cutting in lasagna, fettucini or linguini. While resting, turn sheet of dough a few times until it feels less sticky. avant de tailler en lasagnes ou linguine. To make fettucini or linguigi by hand, roll each sheet live a jelly roll and slice 1/4 in (1 cm) thick for fettucini and thinner for linguini. Unroll and let dry a a few minutes before cooking or freeze ready to put in kettle when needed.
to roll with a pasta maker: flour and flatten dough. Beginning with the widest position flatten the dough: fold in two and flatten again doing so 3 to 4 times. This step will soften the dough.
Then, roll the dough once through each position finishing with the second to last for fettucini, tagliatelle and lasagna.You might like to pass 2 times in the second to last position for the thickness desired. Let the sheets dry for about 30 Minutesturning them often then cut in the desired pasta. To help the cutting I like to cut a small slice at the beginning of the sheet just before cutting. Hang pasta on a pasta dryer or a clean broom stick placed between to chairs.
Ingredients
Directions
In a small bowl, beatthe eggs and oil until homogenous.
Mix flour and salt in a large bowl. Make a hole in the center and pour egg mixture. Gradually combine flour with eggs until it becomes difficult to bind remaining flour. Use your hands to finish. Sometimes in the winter the dough is too dry and it gets difficult to combine all flour if so set aside the surplus. When ready the dough will be very stiff similar to plasticine.
Knead dough until there is no trace of white flour when cut in two.
Wrap dough in plastic film or bag and let rest for 1/2 hour before rolling.
Cut the dough in 4 and roll onepiece at a time. Keep remaining dough in plastic to prevent drying.
Rolling by hand: flour dough and roll to a thickness of 1/16 po (2 mm) with rolling pin. Turn dough many times while proceeding and lightly flour if the dough stick too much. Proceed with remaining dough.
Let the sheet of pasta dry for about 30 Minutes before cutting in lasagna, fettucini or linguini. While resting, turn sheet of dough a few times until it feels less sticky. avant de tailler en lasagnes ou linguine. To make fettucini or linguigi by hand, roll each sheet live a jelly roll and slice 1/4 in (1 cm) thick for fettucini and thinner for linguini. Unroll and let dry a a few minutes before cooking or freeze ready to put in kettle when needed.
to roll with a pasta maker: flour and flatten dough. Beginning with the widest position flatten the dough: fold in two and flatten again doing so 3 to 4 times. This step will soften the dough.
Then, roll the dough once through each position finishing with the second to last for fettucini, tagliatelle and lasagna.You might like to pass 2 times in the second to last position for the thickness desired. Let the sheets dry for about 30 Minutesturning them often then cut in the desired pasta. To help the cutting I like to cut a small slice at the beginning of the sheet just before cutting. Hang pasta on a pasta dryer or a clean broom stick placed between to chairs.
In the food processor:
To mix the dough in the food processor, place the knife in the bowl, add flour and salt and mix a few seconds. Put the eggs and oil in a measuring cup and pour through the neck of the food processor while the motor is running. Let the motor run until the dough begin to form a ball. Remove from the food processor and squeeze with your hands to shape in a ball. If it does not form a ball, add a few drops of water and process a few seconds.
