Recipe - Homemade Pasta Dough

2 One fourth cup Allpurpose Flour
1 tablespoon Olive Oil
1 teaspoon Salt
2 lg Eggs

Makes about 1 Pound Fresh Pasta

Hello Pasta Lovers!

Over the next 2days you will receive three easy steps that will help you
to prepare your very own tender and delicious fresh pasta. Today The Cook
and Kitchen staff present the recipe for a basic pasta dough and flavored
variations of fresh homemade pasta. Tomorrow we will explain how to roll,
cut and cook your pasta!

In a large mixing bowl, stir flour with olive oil, salt, eggs, and One fourth cup
water to make a stiff dough. Knead dough until smooth (not sticky) on a
wellfloured surface. Knead at least 20 times to thoroughly combine all
ingredients. Cover dough with a plastic wrap and let rest about 30 minutes
for easier rolling.

For Arugula: Remove the tough stems from 2 bunches of arugula (about 8 cups
loosely packed). In a 3quart saucepan, blanch arugula leaves in enough
boiling water to cover, cooking for about 30 seconds. Drain arugula;
squeeze dry and coarsely chop. Prepare pasta as directed above, making sure
to use only 2 tablespoons water, and add the arugula to the dough before
kneading.

For Garlic Pasta: Heat olive oil in a small sauce pan and add 2 or 3 cloves
of finely chopped garlic. Saute for about 5 minutes and set aside to cool.
Add cooled oil to pasta recipe and prepare as directed.

For Herb Pasta: Prepare as directed, making sure to add finely chopped
leaves of fresh parsley, dill, chervil, basil, or tarragon to the dough as
it is kneaded and rolled. Herb pasta is perfect for utilizing in a clear,
simplebroth soup recipe.

For LemonPepper Pasta: Prepare as directed and add One half teaspoon coarsely
ground fresh black pepper and 1 tablespoon finely grated lemon zest (grated
outer skin of a lemon peel) to the dough.

For Tomato Pasta: Prepare as directed, minus the water and 1 egg, making
sure to add a 6oz. can of tomato paste. Fantastic tossed with a bit of
garlic oil and freshly grated Parmesan cheese.

Stay tuned! You'll learn how to cut and cook your freshmade past tomorrow
as Pasta Great’s conclude at RecipeaDay!

Posted to dailyrecipe@recipeaday.com by The Cook & Kitchen Staff
dailyrecipeowner@recipeaday.com on Apr 24, 1998