Recipe of Basic Egg Pasta(Italian) - Food Recipes

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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

Ingredients - Preparation Method:

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)] - - - - - - - - - - - - - - - - - - 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.