I rolled out the dough by hand and therefore got an arm workout that I probably really needed. Yes, it’s sad that rolling out dough for 30 minutes is something I consider a workout but I swear it was really hard on a high counter with very cold, stiff dough that I refused to let warm up because I was impatient. Anyway, the pasta tasted great and if you are fortunate enough to own a pasta roller/maker, I’d use it in a heartbeat! The thinner the dough the better. 😉
Fresh Pasta Dough
|1 3/4 C all purpose flour
1 eggs, beaten
salt, just a pinch
|On a board or the counter top, sift the flour and a pinch of salt into a mound. Make a well in the center and pour in the eggs. With your fingers, slowly work the egg into the dry mixture. Knead until smooth (about ten minutes). If the mixture is too wet/soft, add some flour. If too dry/firm, add some water.
Let the dough rest for about 15 minutes. You can also choose to save your dough for later in the day by wrapping it in plastic wrap lightly coated with olive oil and setting it aside. Otherwise, roll out the dough on a lightly floured surface or use a pasta machine to make a thin sheet.