Subj : BH&G 3465
To   : All
From : Dave Drum
Date : Thu Jul 29 2021 06:02:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Pasta
 Categories: Five, Pasta
      Yield: 4 Servings
 
      1 c  All-purpose flour
    1/4 c  Semolina flour
      2    Eggs
 
  On a clean work surface, using your hands, mix together
  the flours. Form the mixture into a mound and create a
  well in the center. Crack the eggs into the well. Using a
  fork, gently begin to beat the eggs, mixing in a tiny bit
  of flour with each stroke. (Protect the well by using
  your non-beating hand to build up the flour around the
  edge as you beat.) As the dough begins to thicken and
  most of the flour has been added, start to stir the
  dough. When the dough can no longer be stirred, use your
  hand to mix in the remaining flour, kneading until firm
  and elastic. Cover with a clean towel; let rest 20
  minutes.
  
  On a lightly floured surface, roll dough into an 18"
  circle about 1/16" thick. (Be patient. This will take
  some time and muscle!). Be sure to roll from the center
  out. The dough is thin enough when you lift it and you
  can start to see your hands underneath. Lightly flour the
  surface of the dough. Starting from the side closest to
  you, loosely roll into a spiral. Cut into strips 1/4" to
  1/2" wide. Unroll strips to separate. Sprinkle lightly
  with flour. Let stand 1 hour.
  
  Cook in a large pot of boiling, salted water 2 to 3
  minutes or until tender; drain well. Serve with desired
  sauce.
  
  FROM THE TEST KITCHEN: Add these flavor additions along
  to the well with the eggs. If too wet, mixture may need a
  bit more all-purpose flour.
  
  HERB: 2 Tbsp. chopped fresh herbs such as parsley, basil
  rosemary, sage, oregano, or thyme.
  
  BEET: 1 small roasted beet, pureed until smooth (about 3
  tablespoons)
  
  SAFFRON: 1/4 teaspoon saffron threads, crushed and soaked
  in 2 Tbsp. warm water for 30 minutes.
  
  SPINACH: 1/2 of a 10 oz. pkg. frozen chopped spinach,
  thawed, squeezed dry, and finely chopped.
  
  ROASTED RED PEPPER: 1/2 of a roasted red sweet pepper,
  pureed until smooth (about 3 tablespoons).
  
  Makes: 4 servings
  
  Better Homes & Gardens | February 2017
  
  MM Format by Dave Drum - 22 February 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... There's 28.35 grams in an ounce unless you're being ripped off.
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