Homemade Pasta Dough

I was going through an old recipe book that belonged to my great aunt and found several recipes that had been cut out of newspapers, magazines, and food packages.  This is simple recipe that caught my eye.

Homemade Pasta Dough

3 cups flour (semolina or all purpose, unbleached if possible)
4 eggs
1 tbsp olive oil
2 tbsp water
1 tsp salt

Sift flour and salt onto a mixing board.  Make a little “nest hole” in the center of the flour and drop one egg into it.  Gently work the egg into the surrounding flour.  Repeat for each egg and blend entire substance into a soft dough.  Add oil and water and knead into a ball (about 10 minutes until the dough is smooth.)  If dough seems dry, add a drop or two of water.  If sticky, add a little more flour.  Place ball of dough into a plastic bag to prevent drying out.  Let dough rest for 1 hour at room temperature.

Cut dough into 4 pieces – return 3 pieces to the bag (can be stored in the refrigerator up to 3 days before use, freeze to store longer.)  Sprinkle cutting board with a small amount of flour.  Roll dough to desired thickness and cut into strips.

Cooking Pasta –

Extra Ingredients: 1 tbsp salt and 1 tbsp oil

Bring a large amount of water to boil – about 5 quarts of water to one pound of pasta.  When water is boiling, add 1 tbsp salt and 1 tbsp oil.  Add pasta immediately, keeping water at a rolling boil.  Stir occasionally.  Homemade pasta takes less time to cook than commercial pasta.  When it floats to the top of the water, the pasta is done.

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