- 2
Ingredients
- 4 Cups All purpose Flour or
- 3 Cups All purpose flour and 1 Cup Whole Wheat Flour - more all purp. for working the dough
- 1/2 tsp Salt
- 1 Tbsp Soft Butter
- 1/2 Cup warm milk, more as needed
- 3 Large Eggs, lightly beaten
Preparation
Step 1
Place flour and salt in the work bowl of a food processor, process briefly to blend, Drop the butter into the milk, stir to melt the butter, then mix the beaten eggs into the milk.
Start the food processor, then pour in the liquids through the feed tube. Process for 30-40 seconds, until a dough forms and gathers on the blade, leaving the sides and bottom of the work-bowl clean. The dough should be soft but not sticky. If it is dry and crumbly, add a bit more milk and process. Turn the dough out onto work surface and knead into a smooth ball, Wrap the dough in plastic, and let sit at room temperature 1/2 hour before extruding the dough.
With a pasta extruding machine - or meat grinder - use a disk with 1/4 inch holes in it, or as close to that size as possible. If using a meat grinder attachment, be sure to remove the rotary cutting blade before extruding the dough. Put the dough through your extrusion device, and cut the strands of pasta into 8 inch lengths as they emerge. Immediately dust them with flour and lay them flat, not touching on a floured tray or baking sheet, keep covered with a floured towel until ready to cook. (You can freeze the strands on the sheet pan, then wrap together in plastic wrap, in portions for cooking,.Keep in a plastic container to protect from breakage, cook without thawing)