Mixing the Pasta Dough
The amount of ingredients will vary according to the quantity of pasta you are making, the size of the eggs, and whether milk, water or oil are added to the recipe. A basic recipe for one pound of pasta calls for 2 ¼ cups of unbleached all-purpose flour, 3 large eggs and a pinch of salt. The actual amount of flour may vary depending on the actual size of the eggs. Use very fresh eggs and take them out of the refrigerator approximately one hour before using.
* Pour 2 ¼ cups of flour in the middle of a clean smooth work area. Make a well in the center of the flour. Crack the three eggs into the well and add a pinch of salt.
* Beat the eggs with a fork and gradually start to mix the flour in with the eggs by drawing the flour from the inside walls of the well.
* Once the dough becomes thicker and sticks to the fork, start working the dough with your hands. Continue to draw flour in from the sides of the well until all of the flour has been incorporated in the dough.
* If the dough is too moist and sticky, sprinkle with approximately one more tablespoon of flour. If the dough is to dry, sprinkle it with 1 tablespoon of water. Work the flour or water into to the dough and determine if additional flour or water is needed.
* The ball of dough should be moist and pliable, and will probably still be a little lumpy.
Kneading and Rolling the Pasta Dough
The pasta dough should be kneaded until the dough becomes smooth and elastic. Be sure the work surface is cleaned off before kneading the dough. Use pastry scraper to remove any pieces of dough stuck to the surface of the work area.
Kneading:
* Lightly flour clean work surface and place dough on floured area.
* Knead the dough by pressing on it with the heel of your hands, pushing it away from you.
* Fold the dough back over towards you and repeat the kneading process. Continue to knead the dough in this manner. Turn the dough a little each time you knead it. If the dough is sticky, sprinkle it with flour as you are kneading.
* Knead until dough is smooth and elastic. This process may take anywhere from 5 to 20 minutes.
* Gather kneaded dough and form a ball. Cover the ball of dough with plastic or foil and set aside to rest at room temperature for at least 1 hour.
Note: If the dough was mixed in a processor, it will not need as much kneading as it would if it was mixed by hand.Rolling
* After the pasta has rested, pull off a piece of dough, approximately 1/3 of a 3-egg dough recipe, and set the remaining dough aside covered with plastic.
* Lightly flour the working surface, form the piece of dough into a ball and place on floured area. Using the palm of your hand, flatten into approximately a six inch circle.
* With a lightly floured rolling pin, begin to roll the dough starting from the center and rolling away from you, stretching the dough as you roll. Slightly rotate your rolling position with each roll, always starting at the center and rolling away from you.
* After 2 or 3 rolls, rotate the dough about a quarter of a turn. Dust dough, work surface and rolling pin with flour if dough starts to get sticky.
* Continue to roll until dough is an even thickness of 1/8 inch or less. Roll out thinner if making thin noodles.
* Lightly dust the rolled out dough and let it dry for approximately 15 minutes before cutting.
If making stuffed pasta, use the dough immediately. Allowing the dough to dry for a period of time may result in the dough not sticking properly when sealed.