Basic Noodle Paste For Pasta
|Plain bread flour||1 Pound (About 450 Grams Or 4/2 Cups)|
|Eggs||2 , beaten|
|Tepid water||4 Fluid Ounce (About 100 Milliliter Or 0.5 Tablespoon)|
|Salt||1⁄4 Ounce (7 Grams, 0.5 Tablespoon)|
|Oil||2 Teaspoon (10 Milliliter)|
1 Sift the flour into a circle.
In the well, put the eggs, water, salt and oil.
2 If you wish, blend in a veg- etable to colour the pasta at this stage.
3 With your fingertips, work into a soft dough and shape into a ball.
4 On a floured surface, knead the dough until smooth and elastic.
Wrap in a damp cloth and rest for 30 minutes.
5 Roll out to 3 mm (1/8 in) thick and cut into the desired shapes.
6 Sprinkle a sheet of paper with flour or semolina and arrange the pasta on it and put in a warm place to dry.
7 When ready to cook, bring a large pan of water to the boil, add 25 g (1 oz) (2 tablespoons) salt and 5 ml (1 teaspoon) of oil to prevent the pasta from sticking.
Boil until the pasta is of the desired softness.
8 Drain, and return to the pan and mix with oil if you wish.
Place in a serving dish and serve immediately.