There are many variations on the dough. One basic dough recipes calls for nothing but all-purpose flour. Another calls for a mix of all-purpose and semolina flours.
We'll start off easy. I made this recipe last night for dinner and it was outstanding with a garlic white clam sauce and freshly grated Parmesan cheese. Here goes:
Deb's Basic Pasta Dough
4 cups all-purpose flour
4 eggs, beaten
2-4 tbsp water
1/2 tsp salt
2 tsp extra virgin olive oil
Place flour in a mound on a large work surface. Form a well in the mound and add the eggs, 2 tbsp of the water, salt and oil. Reserve the other 2 tbsp of water in the event that the dough is too dry.
Begin mixing with the fingers of one hand while pushing the flour from the edges of the well into the egg mixture with the other hand. Continue mixing until the dough forms a ball. The idea for all pastas is to have the dough smooth and elastic, not wet and sticky. Knead the dough for 5 minutes or more until it has reached the desired consistency.
Cut the dough into three pieces, wrap in plastic wrap and refrigerate for 30 minutes to 1 hour. After chilling, allow the dough to rest for 15 minutes before rolling.
To finish by hand, roll using a rolling pin until 1/16 of an inch thick. Cut to your desired shape.
To finish with a pasta machine, cut the dough into quarters and form them into a rectangular shape that will fit into the pasta machine. Lightly dust with flour and roll it through the machine, starting at the thickest setting. Then, fold the dough once and roll it through the machine again this tine using the next thinner setting. Repeat this process until the pasta is the right thickness. Cut to the appropriate shape using the machine cutters.
