Pasta Dough, Egg

1 lb fresh pasta – 8 servings3/4 tsp salt – $.01
10 oz flour $0.50
4 eggs $0.43 – $1.60 (depending on the eggs)
1/2 Tbsp olive oil (optional) $0.15

Total for recipe – $1.09 – $2.26 or $0.13 – $0.28 a serving
Calories: 162 Fat: 4 Protein: 6

Mix flour and salt. Place the flour in a mound in the center of a large cutting board. Make a well in the middle of the flour. Whip the eggs (with the olive oil if using). Pour the egg mixture into the well, and gradually incorporate the flour starting with the inner rim of the well. As you blend the eggs, repair the outer sides of the well. Blend until the dough is tacky and workable and then begin to knead.

Add the leftover flour from the edges as needed. Once the dough is still a little sticky but starting to become elastic, pick up the dough, and brush the remaining flour over the board lightly, keeping any leftover on the side just in case. Knead for 3 more minutes. The dough should be just a little sticky. Continue to knead for another 3 minutes. Flour the board when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.Bring 4-6 quarts of water to a roiling boil. Even if you’re only doing 1 serving, still boil a couple of quarts. The pasta needs room to move or it will clump and/or boil over. Better safe than clumpy.
Salt to taste if desired. You desire. Believe me, you desire. This is your only window to seasoned pasta and if you slam it shut, it’s gone forever. You want to add about 1 tsp per pint of water, or until it tastes like sea water. Yes, you should taste it. A word about Salt.
Add pasta to boiling water and stir gently.
Return to a boil and cook for 30 seconds to 2 minutes. Just keep checking it.
Drain. Do not rinse.
Apply sauce o’ choice.


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