Basic Pasta Recipe:
1 cup all purpose flour
1/2 tsp salt
1 large egg
1-2 Tbsp water/olive oil as needed
When I make pasta I make a double batch, unless I'm making ravioli and then I triple it. Traditionalists would have you believe that the mixing needs to be on the countertop or a cutting board. Now that is messy! So seeing how I'm neither a fan of making or cleaning up messes, I do my mixing in a large mixing bowl!
Knead till you push it flat,
fold in half, turn 90*,
repeat to work your dough. Keep going for about 8 minutes.
Wasn't that EASY?!?!?
Place dough in refrigerator for at least an hour to allow the gluten to relax. This step is important for really great tasting pasta, and it will make shaping and cutting it a breeze!!! This batch of pasta will be used for making Crab Ravioli, so check back later for photos of that!!