Electric
Electric
3 cups of flour
(equal parts of semolina
& durum or strong white
flour) 3 eggs, 1 tsp salt
1 tsp olive oil
Mound the flour on a clean work surface and make a deep well in the center of the
flour. Crack the eggs in the well and add salt. With a fork gradually mix the eggs
and salt together with the surrounding flour until all of the eggs and flour are incor-
porated together. If the dough is too dry add a few drops of water, if it is too moist
add a small amount of flour.
Knead dough on floured surface until smooth and elastic but not sticky. Wrap
dough in clear film and let rest for 20 minutes to one hour at room temperature.
Separate dough into sections small enough to easily fit into
hopper. Feed the dough slowly into the hopper to maintain
a smooth flow of pasta coming through. Lightly sprinkle flour
on the pasta to keep it from sticking together as it comes out
of the machine. You may use a drying rack to dry and preserve
your pasta for future use.
Use a small pair of kitchen shears to clip rigatoni into small
pieces as it comes out of the machine.
Making flavoured and colored pasta
Add crushed back or red pepper
& chili or fresh basil, oregano or
sage to make a colorful and tasty
variation.
For spinach pasta add chopped
fresh or frozen spinach after it has
been pressed of excess water.
For tomato pasta add 2 tbsp of
tomato puree or paste.
* When adding moist ingredients such as spinach and puree, the dough will be
slightly stickier due to the added moisture so more flour may need to be added to
dough.
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Pasta & noodles