Pasta Alluovo Fresh Egg Pasta Food

PASTA ALL'UOVO (FRESH EGG PASTA)

Steps:

• Put the flour, semolina, eggs, salt, and oil in the bowl of a food processor. Process until the dough forms a ball and is no longer sticky when touched with clean fingers. If it is, process in more flour a little at a time.
• Dust a work surface with flour. Scrape the prepared dough out onto the surface and knead for approximately 5 minutes, until the texture is smooth, silky, and elastic.
• Divide the dough into 2 balls, sprinkle with flour, and wrap in plastic. Refrigerate for 30 minutes.
• To roll the dough: Dust a work surface with semolina. Cut one of the dough balls in half and dust the dough with semolina. With the pasta machine on the widest setting, roll the dough through the machine. Fold the dough strip in half and roll it through the machine again. Do this two or three more times, dusting the pasta with semolina if it gets sticky. Set the strip aside and repeat with the remaining dough.
• Adjust the machine to the next widest setting and roll the dough strips through the machine in the same way twice more.
• Continue rolling the dough strips through the machine, dusting with semolina but no longer folding the dough in between rolling. Make the opening smaller each time, until the pasta is rolled to the desired thickness.
• Cut the strips into tagliatelle and place on parchment paper sprinkled with semolina.

FRESH EGG PASTA

Steps:

• In a food processor, pulse together flour and salt. Add eggs, yolks and oil and run the machine until the dough holds together. If dough looks dry, add another teaspoon olive oil. If dough looks wet, add a little flour until dough is tacky and elastic.
• Dump dough onto a work surface and knead briefly until very smooth. Wrap in plastic and rest at room temperature for 1 hour or in the fridge overnight. (If pressed for time, the dough can be used after a 30-minute rest; just note that it would be slightly harder to roll out.)
• Cut the dough into 4 pieces, keeping them covered with plastic wrap or a dish towel when not in use. (If you're rolling the dough out by hand, rather than using a pasta machine, cut it into 2 pieces instead.) Using a pasta roller set to the thickest (widest) setting, roll one piece of dough out into a sheet. Fold the sheet in thirds like a letter and pass it through the machine 2 more times on the same setting.
• Reduce the setting, and repeat rolling and folding the dough, passing it through the machine 2 or 3 times before going to the next setting. For pappardelle and fettuccine, stop rolling when the dough is about 1 or 2 settings wider than the thinnest one on your roller. For lasagna noodles, and for ravioli and other stuffed or filled pasta, go to the thinnest setting. (To roll dough by hand, see note below.)
• Shape the pasta. For pappardelle, cut rolled pasta into 1-inch-wide strips. For fettuccine, run the rolled sheets through the fettuccine setting on your roller. Place cut pasta on a flour-dusted sheet tray and cover with a dish towel while rolling and cutting the remaining dough. Make sure to sprinkle flour over the cut pasta before you place another layer on top. If not using immediately, cover the sheet pan with a dish towel to keep the dough supple.
• Bring a large pot of well-salted water to a boil, add fresh pasta and boil for 1 to 3 minutes, depending on thickness of the pasta. Drain well.