Fresh Pasta

Fresh Pasta

"It's the way to live and way of life"- Me

Making pasta from scratch in my opinion would be a valid substitute for going to the gym. This is also a great way to channel your anger management. Patience is a must, but the outcome is delicious. I have seen Pasta made in many different situations. A common point of interest is LOVE and PASSION that's goes into forming the pasta. Italian pasta makers take pride in what they make so that hard work pays off in the final product. Below is a Recipe I followed when doing this, it's all about finding that comfortable method to produce.

...

Makes about approximately two Pounds.

Ingredients

 7 CUPS unbleached all-purpose flour

8 extra-large eggs

Instructions

Step 1) Mound the flour in the center of a large wooden cutting board.

Step 2) Make a well in the middle of the flour, add the eggs.

Step3) Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well.

Step 4) As you incorporate the eggs, keep pushing the flour up to retain the well shape.

Step5) Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky.

Step6) Once the dough is a cohesive mass, remove the dough from the board. Lightly flour the board and continue kneading for three or more minutes.

Step 7) The dough should be elastic and a little sticky. Continue to knead for another three minutes, remembering to dust your board with flour when necessary.

Step 8) Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

**It's very important that you knead the dough.

THIS Takes practice, don't give up on your first time making it.

- WOOT WOOT -

Remember Recipes are just guidelines let your creativity soar.

Enjoy,

The Traveling Chef Shoes