Fresh Pasta Dough
You can cover the tray of shaped, uncooked pasta with plastic wrap and refrigerate for up to 1 day. Alternatively, place tray in freezer. Once frozen, transfer pasta to a resealable plastic bag and freeze for up to 1 month; do not thaw before cooking.
Nutrition
Calories: 190 kcalCarbohydrates: 30 gProtein: 7 gFat: 4.5 gSaturated Fat: 1 gCholesterol: 95 mgSodium: 160 mgFiber: 1 g
Ingredients
- 2 1/2 cups all-purpose flour plus extra for counter
- 4 large eggs
- 1 Tbsp. extra-virgin olive oil
- 1/2 tsp. salt
Instructions
- 1. Add flour to a large bowl. In a small bowl, whisk together eggs, oil, and salt. Using a fork, slowly stir egg mixture into flour until it forms a shaggy dough; transfer to a lightly floured counter.
- 2. Sprinkle dough with a little extra flour and knead until it becomes a smooth and cohesive ball, about 10 minutes (if dough is sticky as you knead it, add a little more flour). Cover dough with plastic wrap and let rest for 30 minutes.
- 3. Divide dough into 4 pieces and re-cover with plastic. Remove one piece of dough from plastic and, on a lightly floured counter, pat into a 4" square. Using a rolling pin, roll dough until it is an even 1/16" thickness (about as thick as a nickel). Cut into 1/4"-thick strips (for fettuccini) or another shape of your choice. Transfer pasta to a floured baking sheet and repeat with remaining dough.
- 4. To serve, bring a large pot of salted water to a boil. Add pasta and cook until just tender, based on shape, anywhere from 3 to 7 minutes. Drain and toss with your favorite pasta sauce.
- Source: Hannaford fresh Magazine, January - February 2017