1. Mix eggs. 2. Put flour on a board. 3. Create a well in the middle of the flour. 4. Mix eggs gradually into flour. 5. Turn on to a board and knead 7-8 minutes. 6. (If using a food processor, mix eggs then add some flour. Pulse machine. When dough is soft and sticky take and put on a board. Knead 3-4 minutes.) Poke dough with your finger, if it comes out-but a little moist-okay. 7. If the dough is sticky knead some more. 8. Let dough rest. 9. Cut dough in half (cover second half with saran wrap) flatten and dust with flour. 10. Put through pasta maker. 11. Widest setting first. 12. (When dough is smooth, not sticky smaller setting.) Fold over each time put in machines. 13. (May not need the last notch.) Cover with plastic until ready to use. 14. Cut out the noodles: Using blades of a pasta machine that will cut dough into 1/4-inch wide strips, feed one end of a sheet of dough through blades, holding other end straight up from machine. 15. Catch strips from underneath machine before sheet goes completely through rollers and arrange cut strips across lightly floured jelly-roll pans or let them hang over tops of straight backed chairs. 16. Let strips dry 30 minutes. 17. To make bowties: Make a rectangle and scrunch in the center. 18. To make tortelloni: Cut pasta into squares (Use a pastry cutter). 19. Put in filling. 20. Fold on the diagonal and press closed. 21. Fold corners together. 22. To make ravioli: Make a long rectangle. 23. Space drops of filling on half of the dough. 24. Fold over dough. 25. Cut and seal. 26. To make raviollini: Use a cookie cutter to make a round, scalloped edge. 27. Fold over. 28. For colored pasta add spinach (green), tomato paste (red) saffron-mixed into the eggs (yellow), a little purred carrots (orange). 29. The flavored is the same the color is the only thing that changes. ---------------------------------------------------------------------------
Nutrition
Ingredients
