Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Roman Jewish
Yield:
1 pound
Level:
Easy

Ingredients

Directions

Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.

IDEAS YOU'LL LOVE

Fresh Pasta Dough

Recipe courtesy of Kelsey Nixon

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Fresh Strawberry Jam

Recipe courtesy of Ina Garten

Chicken Mozzarella Pasta

Recipe courtesy of Ree Drummond

Pasta Puttanesca

Recipe courtesy of Ellie Krieger

Pasta, Pancetta and Peas

Recipe courtesy of Sunny Anderson

Scrambled Eggs Unscrambled

Recipe courtesy of Alton Brown

Deviled Eggs

Recipe courtesy of Josh Cohen

Perfect Poached Eggs

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking