- 3 cups flour (all purpose, semolina, or a mixture of the two)
- 1/2 teaspoon salt
Sift the flour and salt together in mixing bowl. Create a well in the ce
Sift flour and salt together in mixing bowl. Create a well in the center. Crack in the eggs. Mix with dough hook until you have a fairly stiff dough that holds together. Add a little water if needed in order to get a workable texture. I ended up adding a weensy pullet egg for extra moisture in this batch.
You can also do this by hand. Put the flour+salt on a board, make the well, add the eggs, and mix them into the surrounding flour with a fork. Here's a tutorial for doing it that way.
Either way, the dough is pliable and a lovely yellow. Allow to sit for twenty minutes, covered with a damp cloth.
Then either divide the dough into four portions and roll and slice as in my great grandmother's recipe above, or follow the directions for your pasta maker. Keep the damp towel over any dough you're not working with. I used the 1/4-inch cutter on the machine, and made the noodles quite thin. You can lay them on a towel to dry, wrap them loosely around your hand a few at a time to make little pasta "nests," or use a pasta drying rack. I found this rack at a garage sale for 99 cents.
Of course, there are plenty of good alternatives to making your own pasta. Most grocery stores have a wide selection. Some farmer's markets sell Pappardelle's, which comes in all sorts of flavors and shapes. Whatever you choose, consider tossing with a delectable
- 1/2 cup heavy cream
- 1/2 stick of butter
- 1/2 cup Parmesan cheese (or more)
- 1/2 teaspoon white pepper
In a heavy saucepan bring cream and butter just to a boil, stirring frequently. Add the Parmesan and white pepper, and stir until cheese is melted. Toss with cooked pasta -- this is a good amount for about 8 ounces of dried pasta.
If you make additions to the dish -- cooked bay scallops, shrimp, or chicken, or maybe some lightly sauteed veggies, you'll want to increase the sauce recipe. Go ahead and double it, as it freezes really well. The sauce is also good dribbled on steamed broccoli and/or cauliflower.