Here's the recipe:
King Arthur Flour's Perfect Pasta
3 cups Perfect Pasta Flour Blend
4 large eggs
2 to 4 tablespoons water
1/2 cup flour (use this to flour your work surface and dough)
Place the Perfect Pasta Blend into a food processor, bread machine or bowl. Mix in the 4 large eggs all at once. Once mixed, knead adding only enough water to form a smooth dough. Form the dough into a rectangle, about 1" thick, wrap well and set aside for 30 minutes or so, allowing it to rest. Once it has rested, flour both sides of the dough rectangle and run it through your pasta machine on the thickest setting. Repeat the process, flouring as necessary and gradually reducing the thickness setting until the desired thickness is reached. To do this by hand simply use a rolling pin and roll out to the desired thickness, being sure to keep both sides of the dough well floured. Cut into shapes by hand or by machine and toss with flour to prevent sticking. Hang in individual strands or arrange into small nests and allow to dry.
To cook: Boil 4 quarts of water with 1 tablespoon salt. Drop the pasta in to cook. Cook for 2 to 4 minutes, until the pasta has cooked but is still slightly firm. Fresh pasta cooks very quickly, so keep an eye on it. Remove from the water and toss with a bit of oil or sauce.
Yield: 1.5 lbs dough (approx. 4 servings).
|Just 4 ingredients: Perfect Pasta flour, eggs, water and Italian Seasoning|
|Enlist the help of a 3 year old! Since they don't make small enough food gloves, we put plastic bags over her hands...|
|Continue feeding through, reducing width on machine to desired thickness. I went to the 3rd stop for the fettuccine and the 2nd stop for the spaghetti|