2 Egg Quantity Equivalent

(equivalent to about 1/2 lb. dry pasta)

1-1/4 cup unbleached all-purpose flour

2 extra large eggs

(with food processor)
Put the flour and the eggs in the food processor. If you'll be rolling the dough by machine, use 2 cup flour. Process until the dough forms a ball, about 45 seconds.

If the dough comes together in a sticky mass in just a few seconds, it is too moist. Pull the dough into several pieces, sprinkle with about 2 Tbsp flour and process for another 30 seconds.

If the pasta forms large crumbs and does not come together in a mass, press some of the crumbs together. If they stick, then the dough is the right consistency.

If the crumbs are small and dry, we like to add a few teaspoons of beaten egg, but you can also use water.

Process again for about 30 seconds.

Copyright 2006 Artisan Cooking School. All Rights Reserved.
Powered by: BigDomainHost