PERFECT FRESH PASTA DOUGH EVERY TIME!!!!!!!!!

Perfect Fresh Pasta EVERY TIME!!!!

Hello all of you pasta lovers out there!!!!!

OK OK we ALL know and can agree that it's easier just to go to the store and buy already prepared pasta , but we all also know that it's never as good as fresh homemade! Nothing beats a big dish of steaming fresh made fettucini or linguini or spaghetti or.......well you get the idea!!! Top it off with your favorite sauce and some parmesan cheese and its just heavenly !!! (I'll be sharing my homemade marinara sauce recipe soon!)

If you have ever made pasta , like most of us, you probably have ended up with tough, chewy or unpleasent batches before you found one that you loved! If you are still searching for that PERFECT pasta dough recipe then search no more because your about to unleash the feast!

If you follow this recipe completely, you will be singing Mambo Italiano and eating spaghetti and meatballs on top of old smoky in no time!!!

Please remember that if you are wanting to double the recipe to do so in separate batches (not all together )or the mixture will be too much to combine properly in the processer and this can result in dry dough and crying as you throw it in the trash :-( In case you didn't catch that, I was speaking from my own personal pasta disaster meltdown LOL!!!!!

Ingredients

2cups of cake flour
1cup of all purpose flour
4 Lrg egg yolks room temp
1/8 tsp salt
1/2 cup water
1/4 cup extra virgin olive oil

What you need yo make pasta:
1)pasta rolling machine or pasta rolling attachment for a stand mixer
2)food processer for mixing

Put the cake flour, all-purpose flour, egg yolks and salt in food processor. Pulse to combine instead of running continuously to ensure it mixes properly and sop and use a spatula to scrape bottom to ensure all mixed together. Turn machine on low and with the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together when you pinch it). If needed add additional water, 1 teaspoon at a time if the dough is too dry and crumbles instead of holding its shape.

Turn dough on a lightly floured surface and bring into a ball and knead until the dough is smooth, between 5 and 8 minutes. Cover with plastic wrap and chill for 30 minutes.

Cut the dough into quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time, until the pasta is about 1/8 to 1/16-inch thick. Cut the pasta into the desired shape .

Keep in mind that fresh pasta takes much less time to cook once in boiling water...about 3-4 minutes for al'dente pasta! Of course this time depends on whether you made a thicker pasta! If your unsure just test a piece, you'll know when its cooked :-)

OH.....ALWAYS remember to salt your water when bringing to a boil.....the best rule to go by is "It should taste like the sea" and thats a perfect guide to how much salt to use!!

Have fun !!!! chefamandamarie