This new pasta recipe requires only three substances

The fresh pasta is very fun to make, especially if there are some extra hands to help the long sheets as you go around and cut it. Because flour and eggs are different, you need to adjust the recipe to get to a smooth, reach the flour repair of a sprinkler of a sprinkler. The fastest and easiest way to make the dough is to mix the ingredients of a food processor. You can also do it in a clean bowl and slaughter it by hand but note that it is a tight dough, and requires about 10 minutes of heavy escape.

The fastest way to make the dough into thin sheets is to use a roller attavent initiated by a village mixer. You can also roll pasta with a rolling pin al a Boss Evan FunkeBut it's hard to roll pasta sheets into a thick and takes a lot of time and lots of elbow grease. A happy medium is a hand-drifting machine clamping your countertop. It seems to be scary, but I taught kids as young six to roll pasta with one of the inexpensive machines, so I recommend that you give it to it.

Fresh pasta recipe

Makes 1 ¼ pound, served 4 to 6

Ingredients:

4 large eggs
2 ¼ cup (11 ounces) alles) All intents flour (I like King Arthur), plus the rolling
1 pinch salt

Instructions:

Step 1: Make the pasta. There are two options here:

Option 1: Destroy eggs in a large measurement cup with a spout, and whisk with a fork until mixed. Put the flour and salt in a bowl of food processor. To run the machine, add eggs to a slow, steady stream. Run the engine until the mixture together with a slight sticky ball. Turn the dough on a light surface and cross 1 minute, or until the dough is smooth like a child. Put the dough in a plastic bag and spend 30 minutes.

Option 2: Alternatively, you can do the dough by hand. Put the flour and salt in a large bowl mix and stimulate to combine. Create a well in the center and add the eggs (no need to beat them first). Stir with two fingers, gradually attaches the most flour in the eggs in the center, until there is a tacky dough. Switch to a light floured face and withdraw until the dough is heavy, and yep, smooth like a kid, about 8 minutes. Put the dough into a plastic bag and put it at rest in 30 minutes. (The dough can be made and refrigered up to three days or stored in the freezer in a plastic bag for up to 2 months.

Step 3: Divide dough into four equal pieces. Flat in one piece of pieces in a form of frisbee and dust with flour; Keep the remaining dough covered. Feed the frisbee dough through your pasta maker placed in the thickest condition; It can look a little roggedy, and that's okay. Forced the ends of the raggedy dough in the center, as folded a letter, dust with many flour, and feed the pasta again by machine; It's clean at this time. Continue folding and running dough to the thickest condition until it smooth no holes, two to three more times.

Step 4: Continue to feed the dough through rolls, turn to the next thin setting every time and dust rolls with flour, until second machines are reached. The pasta sheet should be smooth and as thin as you can see your fingers through it. Each of the machine is higher the sheet high, so use a wheel cutting wheel or pizza cutter to cut the sheets of handling lengths while you work. Place the finished pasta sheet on a work surface that is changed with flour and repeat the process of remaining balls of dough.

Step 5: If all pasta is rolled on sheets you can leave sheets for lasagna.

Step 6: For other Pasta dishes, they run through Tagliatelle Attictment to a Mixer Bar; Or they run through a hand crank pasta makes thick or thin ribbons. Don't let the pasta sheet so dry before it cuts it, because it makes it difficult to feed the machine. If you want to cut the sheets on the sheets of ribbons, dust the sheets with flour and brightly roll them into cylinders. Cut cylinders naturally to ribbons with a very good chef knife. Tousle the strands to prevent it to ensure that no strands are united.

Step 7: Cook pasta in a large pot boiling, salt water until a strand test is al dente if you bite it and no raw taste tastes. It will take a little longer than 2 minutes and up to 4 minutes, depending on the degradation of pasta sheets. Drain and drop into the sauce immediately.

Dina Ávila a photographer living in Portland, Oregon.