Frank's Recipes! Pasta All'Uovo

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Pasta All'Uovo

(see also Eggplant Ravioli)
1 1/2 cups/375 ml extra fine durum semolina flour
2 eggs

Basic egg pasta

Source: Umberto at Sugarplums

Place the flour on a pastry board or in a large mixing bowl. Make a well in the centre of the flour and crack the eggs into the well. Using a fork, beat the eggs, drawing the flour into the eggs a little at time. If other ingredients are called for in your recipe, they may be added at this time.

When the dough begins to hold together and the eggs are completely absorbed into the flour, it is ready to be kneaded. If you are using a bowl, move the dough onto a flat surface. Flour your hands lightly. Work the dough with your hands until it forms a ball. Discard any bits of flour or dough that have not been absorbed into the dough. Knead for 5 minutes, pulling the dough towards you and then pressing it away from you with the heels of your hands, rotating the dough a quarter turn between each fold.

You may have to add a little bit of flour to the dough and/or your hands during this time if the dough starts to stick. After you have finished kneading, and the dough is nice and smooth, wrap it in a clean, damp kitchen towel and let it rest for 10 minutes. Cut on a cutting board, using a sharp knife or a serrated dough cutter according to the requirements of the recipe.

Makes approximately 1 lb./5oo g