Smith’s Chef Jeff Jackson’s recipe for homemade pasta.
- 2 bed. all-purpose flour, leveled
- 3 pounds. eggs
- ½ tsp. salt
- 2 tbsp. olive oil
1. Mount the flour on a work surface then form a deep well in the middle. Add the eggs, salt and olive oil, then use a fork to gently crack the eggs. Use your hands to begin to gently fold the flour into the eggs until you have formed a shaggy ball of dough.
2. Start kneading the dough for 8-10 minutes. The dough may seem a little dry, but it will form a smooth ball as you knead it. If it remains too dry, knead it with a little water. If it’s too sticky, just add a little flour. Once it has formed a smooth ball, cover it with plastic wrap and let it sit at room temperature for 30 minutes.
3. Cut the dough into four equal pieces. Lightly dust a work surface with flour, then use a rolling pin to flatten the dough as much as possible into a rectangular shape if possible. Once flattened, you can cut the dough into any shape. Long rectangles for lasagna, small squares for ravioli or for something more like spaghetti or fettuccini, dust the dough lightly with flour, then roll the sheet of dough down the long side and use a knife to cut the roll to desired thickness. Use your hands to pull the sprigs apart, then separate them into small heaps on a flour-dusted baking sheet.
4. Bring a pot of salted water to a boil then add the pasta in batches to cook for about 3 minutes. The noodles should rise to the surface of the water as they finish. Drain the pasta and serve with your favorite sauce. Enjoy!
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