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Creating fresh pasta can be an enjoyable endeavor, especially when you have assistance to manage the long sheets during the rolling and cutting process. Given that the properties of flour and eggs can differ significantly, you may need to tweak the recipe to obtain a dough that is smooth and moist but not excessively sticky. If you find the dough is too tacky, you can add a bit more flour; conversely, if it’s too dry, sprinkle a little water to adjust. The most efficient method for preparing the dough is using a food processor to mix the ingredients. Alternatively, you can prepare it in a bowl and knead it by hand, though this requires about 10 minutes of vigorous effort due to the stiffness of the dough.
For rolling the dough into thin sheets, utilizing a roller attachment on a stand mixer is the most convenient option. You might also adopt a traditional rolling pin approach as demonstrated by chef Evan Funke; however, achieving an even thickness can be challenging and labor-intensive. A practical compromise is to use a hand-crank pasta machine that attaches to your countertop. While it may seem intimidating at first, even children as young as six can successfully learn to use these affordable machines with some guidance.
Fresh Pasta Recipe
Yields 1 ¼ pounds, serving 4 to 6
Ingredients:
4 large eggs
2 ¼ cups (11 ounces) all-purpose flour (recommended brand: King Arthur)
1 pinch salt
Instructions:
Step 1: Prepare the pasta. You have two methods to choose from:
Option 1: Crack the eggs into a large measuring cup and whisk them with a fork until well blended. In a food processor, combine the flour and salt. With the processor running, gradually pour in the eggs, adjusting until the mixture forms a slightly sticky ball. Transfer the dough to a lightly floured surface and knead briefly for about a minute until it achieves a satiny texture. Encase the dough in a plastic bag and allow it to rest for half an hour.
Option 2: For a more hands-on approach, mix the flour and salt in a large bowl and create a well in the center for the eggs (no prior beating needed). Using two fingers, gradually blend the flour from the edges into the eggs until a sticky dough forms. Move the dough to a floured surface and knead it until it becomes elastic and smooth—approximately eight minutes. Store the dough in a plastic bag for a rest period of 30 minutes. Advance preparation is possible; refrigerate the dough for up to three days or freeze it in a bag for up to two months. Ensure it is fully defrosted in the refrigerator before further processing.
Step 3: Divide the rested dough into four segments. Shape one piece into a small disc, dusting it lightly with flour, while keeping the remaining portions covered. Pass the disc through the pasta maker set to the thickest setting. Although it may appear uneven initially, fold the ragged edges towards the center as you would fold a letter, re-dusting with flour and running it through again. Repeat this step until the dough presents a smooth appearance without holes, typically requiring another two to three passes.
Step 4: Continue rolling the dough through the machine, adjusting to thinner settings one step at a time. If the pasta begins to stick, a light dusting of flour on the rollers will help. Aim for the second-thinnest setting on your machine, which is often labeled as 6. As you process the dough, it will elongate—cut the sheets into manageable lengths using a pasta cutter or pizza cutter. Spread the finished sheets on a flour-dusted work surface and repeat the rolling process with the remaining dough pieces.
Step 5: Once all the dough is shaped into sheets, you can leave them flat for use in lasagna.
Step 6: For different pasta styles, use the tagliatelle cutter attachment on a stand mixer or run the sheets through a hand-crank machine to create ribbons of desired thickness. Be cautious not to allow the dough to dry too extensively before cutting, as this can complicate the process. If you choose to hand-cut the sheets, dust them with flour, roll loosely into cylinders, and slice them crosswise into ribbons with a sharp knife. Gently separate the strands to avoid sticking.
Step 7: Boil a large pot of salted water and cook the pasta until it reaches an al dente texture, which could be as quick as 2 minutes or as long as 4 minutes, depending on how thin the sheets are. Drain immediately and toss with your preferred sauce.
Dina Ávila is a photographer based in Portland, Oregon.
Source
www.eater.com