Homemade Pasta

Ingredients
2¼ cups flour
3 eggs
2 tsp. oil
½ tsp. salt

Directions
On work surface or in bowl, mound flour and salt. Make a well in the center and break the eggs into it and add oil. With fork mix well, incorporating flour, small amounts at a time. When dough begins to mass together mix by hand or in mixer with dough hook. Dough should be just thick enough that it won’t stick to your hands, adding flour if necessary or water if too thick. Knead 15 min. by hand, less time if making a smaller batch–less time also if using a mixer or food processor. Let rest 15-30 min. for easier rolling, especially if rolling by hand. (Makes approximately one pound)

Roll either by hand or machine to desired thickness, about ” if rolling by hand, about #5 on pasta machine. Cut to desired width and length and lay over wooden dowels or on floured dish towel until ready to use.

Spaghetti: long, thin, round strands
Linguine, Angel Hair or Vermicelli: Very fine, long strands
Fettuccine: cut into ¼” strips
Tagliarini: cut into ½” strips
Lasagne: cut into 2"x8" strips
Manicotti or Cannelloni: cut into 4"x4" sq.
Ravioli: 2" squares filled with meat or cheese.
Tortellini or Cappelletti: 1½”-2½” rounds or squares filled and folded in half.
Cavatelli: cut ½” ropes into ½” pieces and press thumb in middle making “little caves”.

Pasta can be air dried and packaged for later use, but will need to cook a little longer. Fresh pasta can also be dusted with flour and frozen in zip-lock bags.

To cook pasta bring a large pot water to boil. Add salt after water has started to boil. Salt adds flavor to the pasta and helps it to retain its shape. Pasta that is fresh and dropped in water need only to cook about 1 min. If air dried cook about 3 min. Stir while cooking with wooden fork to keep the pasta from sticking together. A tablespoon of oil may be added to water to prevent pasta from sticking. Do not rinse pasta with water unless using in a pasta salad.

VARIATIONS:
Spinach- Use about ½ box of frozen chopped spinach. Cook in salted water and chop finely. Squeeze as much water as possible out of spinach. Add with eggs and mix well. The extra moisture requires more flour.
Tomato- Add 3 tbls. tomato paste with eggs and mix well.
Carrot- Add ½ cup cooked, pureed carrots to the eggs.
Corn- Substitute ½ cup of cornmeal for ½ cup of flour