*  Exported from  MasterCook II  *

                        Egg Pasta (Pasta Machine)

Recipe By     : Marcella Hazan, The First Classic Italian Cookbook
Serving Size  : 4    Preparation Time :1:00
Categories    : Ethnic - Italian                 Pasta & Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Eggs
 200      Grams         Plain Flour (Unbleached) -- (7 ounces)

1)  In a very large bowl, put the flour in a mound and make a well in the center.  Put the whole eggs in the well.  Beat the eggs lightly with a fork for a minute or two.

2)  Start mixing the flour into the eggs with a circular motion, drawing the flour from the inside wall of the well.  When the mixture ceases to be runny, tumble the rest of the flour over the eggs and, working with palms and fingertips, push and squeeze the eggs and flour until they are a well-combined but somewhat crumbly paste.

3)  If the eggs were very large and the mass is very moist and sticky, add as much additional flour as the mass will absorb without becoming stiff and dry, but do not execeed 130 grams of flour total per egg (i.e., if you're using 2 eggs, don't exceed a total of 260 grams of flour).

4)  Set the egg and flour mass to one side and clean away any crumbs of caked flour from the working surface and from your hands.  Wash and dry your hands.  Knead the mass, pressing against it with the heel of your palm, folding it over and turning it again and again.  After 8 to 10 minutes it should be a smooth, compact and elastic ball of dough.

5)  Divide the dough into eight pieces, put them in a bowl and cover the bowl with a damp cloth.  Cover your table with enough clean, dry dish towels to accommodate the eventual eight strips of dough.  (If you are working with a larger batch of dough, divide the dough into more pieces.)

6)  Take one of the pieces of dough from the bowl, flatten it slightly and run it through the largest opening of the machine rollers.  Fold the ends towards the center and run one of the center sides through the same roller setting again (this makes a more uniform strip of dough).  Set the rollers to the next setting and roll the strip quickly through.  Continue to do this until the strip is rolled through the smallest (last) setting.  Work and roll as quickly as possible. Set the strip on the towel to dry while you make the other pieces of dough into strips.

7)  Depending on the moistness of the dough, allow the strips to dry enough so that, when you cut them, the cut pieces do not stick together.

8)  If making noodles for a sauce, cook in boiling salted water for about 5 minutes.

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NOTES : For 6:  3 eggs, 300 grams flour (11 ounces)
For 8:  4 eggs, 400 grams flour (14 ounces)