Basic Pasta

SUBMITTED BY: Pat PHOTO BY: Comerio P.R.

"An easy recipe and simple to double or triple, depending on amount needed. Hope you enjoy!"

SERVINGS & SCALING

Original recipe yield: 3 servings

USMETRIC

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INGREDIENTS

1 egg, beaten
1/2 teaspoon salt
1 cup all-purpose flour
2 tablespoons water

READ REVIEWS (72)

DIRECTIONS

In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.

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REVIEWS

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Reviewed on Jan. 27, 2008 by DianeF

I tried this today decreasing the salt to 1/4 tsp. and adding 1 tsp. of olive oil. Most doughs need to rest after being worked so that they will roll out easier and this dough definitely benefitted from resting (to let the gluten relax). I doubled the recipe to "play around" and cut fettucine sized strips as well as 1" wide strips. I also cut some wider and tried my hand at a few herb-seasoned ricotta-filled ravioli and then cut some wider still and used that same filling to make some free-form lasagnes. Everything boiled up wonderfully... tender and delicate! Yum! Can't wait to try some of the noodles/pasta in some homemade turkey soup after Thanksgiving! All I can say, after my first attempt at homemade pasta is you gotta try it! And you DON'T need a pasta machine either! Keep your rolling pin and work surface well-floured, keep a pastry brush handy to brush excess flour off the rolled dough, and keep a stainless steel dough scraper handy just in case you do get a bit of adhering to the work surface.

41 users found this review helpful

Reviewed on Dec. 27, 2003 by AMATULLAH

Wonderful!! I doubled the recipe and it was a great smooth dense dough..It was good rolling out and yummy to eat! I rolled it out and rolled it up like a jelly roll(with out flouer on it) and cut thin strips to make fettichini and dried the strips on a broom stick covered with a towel being held up between 2 chairs, I let them dry totally and pakaged half the amount for storage and boiled the other half and it was VERY GOOD!! Please try it..So easy, fun and so GOOD!! Thanks!! Thanks

20 users found this review helpful

Reviewed on Apr. 6, 2005 by ADDIE001

I have been making homemade pasta for years. If I am going to be serving it the same day, I use cake flour. If I am going to dry it and store it, I add a ½ cup of semolina flour. I also add one or two tablespoons of extra virgin olive oil. This basic recipe is perfect for beginners to the world of fresh pasta making. For those who have had a difficult time, keep trying. You will improve with practice. The addition of additional ingredients such as different seasons and herbs lends itself very redily to this recipe. The secret to pasta making is simple. LET IT REST!

19 users found this review helpful

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