Food Lover: Pasta & Lasagna Dough

Pasta is easier than you think.

The trick to making a great pasta is ratio of egg to flour.

For every egg use 2/3 cup flour. Although this generally will produce perfect dough your dough might be dry at times due to dry weather. In this case just add a teaspoon of water at a time to moisten the dough. You add too much liquid no need to worry, just add flour when kneading. After all, it is easier to add flour to dough than it is to add water.

Pasta & Lasagna Dough

Ingredients:

2 Cups All-Purpose Flour

4 Eggs, room temperature

Water, as needed

In a food processor add two cups of flour and pulse for 5 seconds.

Crack three eggs and lightly whisk with a fork.

Add the eggs to the flour.

Give a few pulses just until they form a ball of dough, about 1 minute. If your dough is dry add a tsp. of water at a time and give it a whirl.

Transfer the dough onto your clean lightly floured surface.

At this point you will knead the dough by hand.

With the palm of your hand roll the dough down and away from you, bring it back towards you by folding over itself and slightly turning it.

Continue to knead for about 5-10 minutes until it is smooth and no longer sticky.

There should not be any air bubbles in your dough. You can check by making a slit in the dough. If so, continue to knead.

Cut the dough in half. Roll into a ball, wrap with plastic and allow to rest.

Slightly flatten with a rolling pin to make it easier to fit into your pasta machine.

Run it through until it is app. 10" proceed to fold it as shown in the diagram. This is basically kneading it through the machine. You can do this 1-3 times adding flour so it doesn't stick to the machine and creates holes in the dough.

Run the dough as many times to achieve the desired thickness.

The longer it gets the harder it will be to control, and may cause it to rip. To prevent this cut it shorter using a knife.