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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put all of the dry ingredients into the bowl of a stand mixer. | 2. Add the eggs. | 3. Fit into the machine, with the dough hook attached. | 4. Knead on medium-low speed until a dough comes together, it should not require any assistance, but it may take several minutes, for all of the flour to be absorbed, by the eggs. | 5. Once a dough is formed, let the mass knead for 8 to 15 minutes on low or very medium-low speed. | 6. Dredge the ball of pasta in flour and place in a gallon size bag to rest for 30 minutes, or up to several hours, but not in the refrigerator. | 7. Cut the dough into 6 or 8 equal pieces, fit the mixer with the pasta rolling attachment. If you are doing a lasagna, this is enough dough for a 13x9 pan, you will need 8 equal sized pieces to do three layers of filling, plus pasta for the top. | 8. Line a half-sheet tray lightly with flour. | 9. Put at least 1 cup of flour in a mixing bowl. | 10. Set the mixer to speed 6, and begin rolling each pasta square through the machine several times. | 11. Before putting each pasta sheet onto the tray, dredge both sides in the bowl of flour. | 12. Slip to the next lowest setting and roll each pasta sheet through once, or twice. | 13. For fettuccine or lasagna I only stretch the dough to a thinness of a 5 or 6 setting (out of 8). I never ever make it as thin as it can go, I know some recipes call for rolling things to the very thinnest setting, however, I personally find that this makes for a bland, mushy pasta, that has little character, and I never do it. There is always a right way of doing things, and for me this is the best, it may not be perfect the first time you do it, but believe me, it trumps that nasty fettuccine that cooks in thirty seconds by a mile, if you do not agree, make it your own way. | 14. If at anytime, the pasta seems to be getting to sticky (which it should not), roll each side back in the bowl of flour. | 15. They should be dry enough to be able to lay together on the sheet pan without getting stuck on each other. | 16. For fettuccine, switch to the broad cutter. | 17. Use medium speed, cut each pasta sheet, grabbing the middle section of pasta as it comes through the cutters, do not worry if stray pieces fall from either short side, allow them to be discarded. | 18. Really well dredge the pasta strands entirely in the flour bowl, including the gathered part in your hand. | 19. Place on the floured sheet in neat heaps, it does not matter if there is a lot of flour, the pasta can be cooked, with the flour that clings to it, without any adverse affects. | 20. Assuring that it is well floured, and will not stick, cover with plastic film for keeping, or just cover with a clean flour towel, while brining a pot of boiling, salted water ready for cooking, they may only take three minutes, or five minutes at the most, at a simmer, or not even at one. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	3 1/2	cups	unbleached	-	-	-	-
salt		pinches		-	-	-	-
vital wheat gluten	2	teaspoons		-	-	-	-
egg	6			429.0	2.16	37.68	28.53

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.