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Title: Basic Egg Pasta
Categories: Pasta
Yield: 4 Servings
| 3 | c | Unbleached all-purpose flour sifted |
| 3/4 | ts | Salt |
| 3 | lg | Eggs |
| 1 1/2 | ts | Extra-virgin olive oil |
Recipe by: The Ultimate Pasta Machine Cookbook Following the instructions given in your owner's manual, prepare and set up the pasta machine with an extruder die to make the desired shape of pasta.
All ingredients must be at room temperature. Place the liquid ingredients in a glass measuring cup. If less than 3/4 cup, add some water to make up the balance.
Add the dry ingredients to the pasta machine mixing bowl. Switch the pasta machine on. Slowly pour the liquid ingredients through the feed tube. Mix for approximately 3 minutes, or until the dough appears to be coming together in soft pea-sized crumbs.
Following the instructions given in your owners' manual, begin to extrude the dough. Cut off the first 2 to 3 inches extruded and discard. As the pasta begins to come out, gently move it away from the machine. Cut with a sharp knife or scissors at desired lengths. Place extruded pasta on a wire rack or on a clean kitchen cloth. Let sit for at least 30 minutes before cooking, or store for later use.
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