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Basic Pasta
Reviews:
November 20, 2002

I tried this today decreasing the salt to 1/4 tsp. and adding 1 tsp. of olive oil. Most doughs need to rest after being worked so that they will roll out easier and this dough definitely benefitted from resting (to let the gluten relax). I doubled the recipe to "play around" and cut fettucine sized strips as well as 1" wide strips. I also cut some wider and tried my hand at a few herb-seasoned ricotta-filled ravioli and then cut some wider still and used that same filling to make some free-form lasagnes. Everything boiled up wonderfully... tender and delicate! Yum! Can't wait to try some of the noodles/pasta in some homemade turkey soup after Thanksgiving! All I can say, after my first attempt at homemade pasta is you gotta try it! And you DON'T need a pasta machine either! Keep your rolling pin and work surface well-floured, keep a pastry brush handy to brush excess flour off the rolled dough, and keep a stainless steel dough scraper handy just in case you do get a bit of adhering to the work surface.

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