Back to the basics...Pasta Dough

"Here we go Doc, more simple stuff..."  YUP!!!!!  I'm giving you this recipe because I'm going to refer to it a lot.  We'll be doing some interesting lasagna's ravioli, agnolotti and other fun things with pasta that are just plain  better with fresh pasta. Besides, how much cooler would you look to your friends making this from scratch !?  The correct answer here is AWESOME!!!!  This is a generic pasta dough recipe I developed for AP flour.  I do prefer to use Semolina, but sometimes and in some parts of the country, it's just too hard to find (and this blog is all about making it easy).  I'm also going to give you two sets of instructions one for using a mixer, and the other by hand, so you can do whatever you like.  Here's what you need to make about a pound -

Finished dough, photo by randomcuisine.com

2 cups all-purpose flour, plus more for dusting 
1 teaspoon salt
3 large eggs, plus 1 for egg wash
2 tablespoons extra-virgin olive oil
Cornmeal, semolina, or more flour for dusting

To make the pasta dough In an electric mixer: 

1. For the love of all that is culinary, please make sure you have a dough hook.

2. Combine the flour and salt. Turn on the mixer.

3. Add the eggs,1 at a time, and continue to mix.

4.  Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball.

5. When you have a nice ball, stop the mixer, and take the ball out.  Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Then brush the surface with some more olive oil and wrap the dough in plastic wrap. Let this puppy rest in the fridge for about 30 minutes to allow the gluten to relax.

Alternatively if you don't have an electric mixer:

1. Combine the flour and salt on a flat work surface; shape into a mound and make a                  

 well in the center.

2. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork.

3. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. 

4.  Repeat Step 5 form above (yeah, I'm that lazy, you got a problem wit' dat?)

OK, so the pasta part was easy right?  You're ready to do anything with this, and it's good to have in your little black cookbook. I'm lucky and have my own little electric pasta machine.  If you have a mixer, there's usually an attachment you can buy for rolling out pasta. If you don't have either, you can go Old Skool and use a rolling pin like Nonna used to do.  As always, if you have questions,  just ask below.

Happy Eating

-The Doctor