How to make fresh Pasta

By Angela-4

Equipment needed:
Hand Crank Machine OR Mixer Attachment
Pastry Wheel
Bench Scraper

Additional info below is different flavors and different shapes.

Ingredients

• BASIC:
• 2 1/2 2 1/2 1/2 cups Flour
• 4 4 4 Eggs
• FLAVOR YOUR PASTA:
• 1 Wheat: Replace 1 cup of the all purpose flour with whole wheat flour and make the dough as directed.
• 2 2 3 to cups of flour; add 2 tbsp Tomato paste and 3 eggs to the well. Continue making the dough as directed.

Preparation

Step 1

1. Mound the flour on a work surface; make a well in the center
Crack in the eggs and beat with a fork
Gradually mix the eggs in the flour.
Using a bench scraper, mix in the last of the flour until the dough comes together.
2. Scrap the surface clean and dust with flour. Knead dough, dusting with flour, until firm and smooth, about 8 minutes. Shape into a ball.
3. Quarter the dough and shape into 4 disks. Place disks on a lightly floured board; cover with a kitchen towel.
4. Flatten 1 dough piece and lightly dust with flour, brushing off axcess. Set a pasta machine to the widest setting; run the dough through. Fold the dough into thirds like a letter, then run it though again, short end first. Run it through 2 more times, dusting with flour if it seems sticky. Return the dough sheet to the coard, cover with a towel and repeat with the remaining 3 dough disks. (keep any dough you're not working with covered with a towel)
5. Roll all the dough sheets through the machine 5 or 6 times (machines vary), adjusting the machine to the next setting each time. (If the sheets become to long to handle, halve crosswise and proceed) When you see your hand through the pasta sheet it's thin enough to cut. Cut the dough sheets into your desired shapes.

TORTELLONI:
Using a 3 1/2 inch round cutter, cut rounds out of the dough sheets. Spoon about 1/2 tbsp filling of choice into the center of each round. Moisten edges with water. Gently fold in half, pinching with your fingers to seal. Dab a bit of water on 1 point, then overlap the 2 points pinching to seal.

TAGLIATELLE (thin strands):
Replace the pasta roller attachment with the pasts cutting attachment on your pasta machine. Slowly feed the pasta sheet through to make the strips about 3/8 inch wide.

PAPPARDELLR (wide noodles):
Hold one pasta sheet perpendidcular to the cutting board. Gently drape about 4 inches of the sheet flat on the board, then drape the sheet back and forth onto itself in a zigzag pattern. Using a knife square off the edges, then cut pasta crosswise into 1-inch wide slices.

RAVIOLI (stuffed squares):
Spoon 4 - 5 tbsp size mounds of filling down 1 pasta sheet, leaving 1 inch between each mound. Moisten the pasta between the mounds and along the dough edges with water. Top with another pasta sheet. Gently press between the mounds, working outwards from the center and press the edges to seal. (press close to the mounds to avoid air bubbles) Using a pastry cutter or knife, square off the edges of each rectangle, then cut crosswise.