HERB PASTA DOUGH

HERB PASTA DOUGH
HERB PASTA DOUGH

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    CUPS ALL PURPOSE FLOUR ( OR HALF SEMOLINA/HALF ALL PURPOSE FLOUR)

  • 1

    TEAS SALT

  • 2

    LARGE EGGS, BEATEN LITELY

  • 1

    TABLES OLIVE OIL

  • 1/4

    CUP WATER , PLUS 3 TEASP

  • WASHED AND DRIED, LARGE ITALIAN PARSLEY LEAVES, MINCE AND ADD TO FLOUR

Directions

IN A FOOD PROCESSOR COMBINE THE FLOUR, SALT, EGGS, OIL AND 1/4 CUP WATER, PROCESS UNTIL DOUGH BEGINS TO FORM A BALL. ADD MORE WATER, ONLY IF NEEDED, 1 TEAS AT A TIME. . PROCESS 30 SECONDS MORE TO KNEAD. TEMOVE DOUGH FROM PROCESSOR AND REST COVERED WITH INVERTED BOWL, AT ROOM TEPERATURE FOR 1 HOUR. DIVIDE DOUGH INTO 4 PIECES. SET ROLLERS OF PASTA MACHINE AT WIDEST SETTING. FLATTEN 1 PIECE OF DOUGH INTO A RECTANGLE ( COVER OTHER PIECES WITH INVERTED BOWL) LIGHTLY DUST RECTANGLE WITH FLOOUR AND FEED THROUGH ROLLERS. FOLD RECTANGLE IN HALF AND FEED THROUGH ROLLERS 6 TO 8 TIMES MORE TIMES, FOLDING IN HALF EACH TIME AND DUSTING LIGHTLY WITH FLOUR TO KEEP IT FROM STICKING TO MACHINE. TURN DIAL DOWN ONE NOTCH AND FEED THE DOUGH TO LAST SETTING. REPEAT WITH OTHER 3 PIECES. REPLACE FLAT ROLLER WITH LINGUNI ROLLER AND CUT, HANG OVER RACK TO DRY

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