Recipe: Homemade Fresh Pasta

HOMEMADE FRESH PASTA

3 cups all-purpose flour or semolina flour*
5 eggs
1/4 teaspoon salt
1 teaspoon olive oil or vegetable oil

Place flour in a mound on surface or in large bowl. Make a well in center of flour; add remaining ingredients. Mix thoroughly with fork, gradually bringing flour to center, until dough forms. (If dough is too dry, mix in a few drops of water. If dough is too sticky, mix in small amount of flour.) Knead on floured surface about 15 minutes or until smooth and elastic. Cover with plastic wrap or aluminum foil. Let stand 15 minutes.

Divide dough into 4 equal parts. Roll, cut as desired and cook (see Working with Fresh Pasta Dough - click here).

*High in fiber and protein, semolina flour is the traditional choice for pasta. It gives structure and elasticity to pasta dough and is more tender than other flours when cooked.

Makes about 8 cups cooked pasta
From: Recipelink.com
Source: Recipe booklet: Bravo! Pasta, Betty Crocker Creative Recipes No. 79, April 1993