Recipe by Elcowgirl
For this recipe I usually need to double it for my family of six. I also use half Durham flour and half white flour instead. It seems to keep the noodles from getting mushy when cooked.
Top Review by Susiecat too
I really liked the flavor and the bite of this fresh pasta. I tried to follow the instructions exactly, but found the dough to be exceedingly difficult to roll thin, even after letting sit to rest about 25 minutes. Since I couldn't roll it, I cut it into small pieces (about the size of a peanut m&m) and then pressed the pieces into orchiette shaped pasta. This worked out fine, but I'm not sure if something I did made the dough so difficult to roll or if it is something about the recipe. I'll try it again next time around and will report back. Thanks, Elcowgirl.
Directions See How It's Made
- Sift the flour and salt into a large bowl; make well in center of flour; add eggs, oil and water. Work liquids into flour with fingers to make a soft dough.
- Knead dough 10 minutes or until dough is soft and smooth. Cover with a DAMP towel and let dough rest at least 15-20 minutes.
- Cut dough into 4 quarters; roll each quarter to a very thin rectangle. Fold each rolled out dough into quarters lengthwise.
- Slice dough across 1/4 inch wide strips.
- Unwind strips and allow to dry on clean dry towels for 1 hour or longer.