Meggy's Mom's Fresh Pasta

Special Notes

We watched Mrs. Spinelli make this pasta very quickly with fast and vigorous motions. She used a large round curtain rod that was at least 3 feet long to roll out the dough. When drying it would hang on a floured cloth.

Ciao italic.com recipe

4 cups semolina flour

1 tsp sea salt

4-5 large eggs

1 tsp olive oil

Water as needed p

Make well with flour and salt, add other ingredients and knead for 5 minutes. Only use water if dough is too dry. Let dough rest for a half hour under a lightly floured towel. Cut into quarters and work with one at a time keeping the remainder under the towel. Make into desire shape. Cook in salted boiled water until al dente just a few minutes.

RECIPE FROM TOSKI SANDS

Egg Pasta

2 cups flour

3 large eggs

1 T water (more if needed)

1 tsp salt

In a food processor with the dough blade, add flour and salt. Add one egg at a time, pulsing to incorporate. Add the water and continue pulsing. Add additional flour or water until the dough ball is formed in the processor. Remove from processor and knead with additional flour till the ball is no longer sticky. Roll out thin and cut into strips. Set to the side to dry for 20 minutes. Or hang them overnight to dry for later use or blanch them and freeze for later use.

OTHER OPTIONS

Porcini Mushroom Pasta: add 1/2 lune died porcini mushrooms, processed to a powder. The mushroom powder makes it a little dryer so you may need to add more water.

Spinach Pasta: 5 ounces fresh spinach sautéed to wilted and drained and squeezed and chopped in processor. Cool spinach before using. You may need a little more floor