Ingredients
- 3 1/2 cups unbleached all-purpose flour
- 4 extra-large eggs
Directions
Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.
Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry 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 with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.
Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta
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By ScratchAndSniff
Boise
on December 29, 2011
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Lighten up, people - try to think of a pasta dough recipe as a "place to start." Not even the most seasoned chef/cook can rely on a recipe to produce a pasta dough that isn't too wet or isn't too dry. The type/brand of the flour, the relative humidity, the size and temperature of the eggs, whether or not the dough has oil in it, if you use any or all semolina flour. . .all these variables effect the dough. If you aren't prepared to "tweak" a pasta dough recipe to get the right consistency, you should not attempt to make it at all. I took a cooking class from an Italian chef/restaurateur in Rome, and Mario's "recipe" is IDENTICAL to the one we used in the class. . .identical. We learned about the above-mentioned variables, and how to add small amounts of water or flour to correct a dough that was either too dry or too wet. One has to get the "feel" for making pasta. . .practice and I promise you will.
By baker321
Iowa
on December 29, 2011
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This was tough and flavorless.
By MoiraOn1
on September 13, 2011
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This is a very tough recipe but if you have a pasta attachment on a stand mixer it will work well. If you plan to cut by hand this probably isn't the recipe for you. Add a little olive oil to help with the kneading process- it makes a little less tough.
I swore this was going to be a disaster of a meal because it was so dry and hard to work with but the machine is magic and in the end it came out perfect. Next time I'll add a little salt to the dough, however, I think the pasta itself needed some flavor.
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