Preparation:
Place the flours and salt in a large bowl. Mix well and form a well in the center. Add the remaining ingredients and pinch all together with your fingers to form a dough. Knead for a few minutes until the dough is smooth and elastic.
Place the dough on the counter and cover with the bowl. Let rest 30 minutes.
Knead a few times again and form into any shape desired.
Remember to allow your pasta to dry for about an hour before cooking.
Most pasta forms freeze very well. Dry a bit first, then freeze on covered trays or in boxes. Comments: I do not believe fresh pasta is necessarily superior to the dried product. Some is better, some is not. When you desire a very thin pasta, however, it must be made fresh.
If you have a hand-crank pasta machine it requires little effort. I do not care for pasta from those electric "extruder" machines. Pasta must be rolled for me.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-17-1991 issue - The Springfield Union-News |
