Hand Rolled Pasta
No specialized equipment needed for this delicate pasta. A generous resting time means that this dough is easy to shape and roll out without a lot of time and muscle. Pair with your favorite sauce or fillings and get ready for the compliments!
Ingredients
- 2 cups All Purpose Flour
- 2 tbsp Olive Oil
- 2 whole Eggs
- 6 Egg Yolks
- 1 pinch Salt
Instructions
- Add flour and remaining ingredients to the food processor and process for about 45 seconds. Dough should be soft and just nearly tacky to the touch. If too tacky add flour 1 tbsp at a time. If too dry add 1 tsp of water.
- Turn out onto lightly floured surface kneed until well combined 1-2 min.
- Then shape into cylinder, cover with plastic wrap and let rest for 4 hours
- Cut into 6 equal parts, working with one piece at a time keep remaining pieces covered.
- Shape pieces into square when you get a 6 inch square start rolling into a rectangle. Continue rolling and lifting dough so that it continues to get longer and thiner. You are looking for a slightly transparent dough.
- Line a cookie sheet with clean towel uncovered and continue working till all the pieces are rolled out. At this point pasta can be used as ravioli, lasagna sheets or dust and roll each sheet lightly and using a pizza cutter cut into even ribbons of pasta. Lightly toss into nests.
- Boil salt water. Add pasta to boiling water and cook for 3 minutes. Add favorite sauce and serve.
