Servings: 64
Notes: *Semolina flour can be substituted in this recipe, although it makes a stronger dough that is more difficult to work with by hand.
Variations:
Garlic-Herb— Roast 1 head of garlic. Peel and purée the cloves and add to the eggs. Add up to 2 ounces (60 grams) of finely chopped assorted fresh herbs just before mixing is complete.
Spinach— Add 8 ounces (250 grams) of cooked, puréed and well drained spinach to the eggs. Increase the amount of flour slightly if necessary.
Tomato— Add 4 ounces (120 grams) of tomato paste to the eggs; omit the salt. Increase the amount of flour slightly if necessary.
Approximate values per 1-oz. (30-g) serving: Calories 80, Total fat 2 g, Saturated fat .5 g, Cholesterol 50 mg, Sodium 125 mg, Total carbohydrates 13 g, Protein 3 g
Categories: Breads
15 eggs
1 ounce olive oil
1 tablespoon salt
24 ounces bread flour, * see note
1. 1. Place the eggs, oil and salt in a large mixer bowl. Use the paddle attachment to combine.
2. 2. Add one third of the flour and stir until the mixture begins to form a soft dough. Remove the paddle attachment and attach the dough hook.
3. 3. Gradually add more flour until the dough is dry and cannot absorb any more flour.
4. 4. Remove the dough from the mixer, wrap it well with plastic wrap and set it aside at room temperature for 20-30 minutes.
5. 5. After the dough has rested, roll it into flat sheets by hand or with a pasta machine. Work with only a small portion at a time, keeping the remainder well covered to prevent it from drying out.
6. 6. While the sheets of dough are pliable, cut them into the desired width with a chef's knife or pasta machine. Sheets can also be used for making ravioli.
7. Yield: 4 pounds (1.8 kg)
Notes: *Semolina flour can be substituted in this recipe, although it makes a stronger dough that is more difficult to work with by hand.
Variations:
Garlic-Herb— Roast 1 head of garlic. Peel and purée the cloves and add to the eggs. Add up to 2 ounces (60 grams) of finely chopped assorted fresh herbs just before mixing is complete.
Spinach— Add 8 ounces (250 grams) of cooked, puréed and well drained spinach to the eggs. Increase the amount of flour slightly if necessary.
Tomato— Add 4 ounces (120 grams) of tomato paste to the eggs; omit the salt. Increase the amount of flour slightly if necessary.
Approximate values per 1-oz. (30-g) serving: Calories 80, Total fat 2 g, Saturated fat .5 g, Cholesterol 50 mg, Sodium 125 mg, Total carbohydrates 13 g, Protein 3 g
Categories: Breads
15 eggs
1 ounce olive oil
1 tablespoon salt
24 ounces bread flour, * see note
1. 1. Place the eggs, oil and salt in a large mixer bowl. Use the paddle attachment to combine.
2. 2. Add one third of the flour and stir until the mixture begins to form a soft dough. Remove the paddle attachment and attach the dough hook.
3. 3. Gradually add more flour until the dough is dry and cannot absorb any more flour.
4. 4. Remove the dough from the mixer, wrap it well with plastic wrap and set it aside at room temperature for 20-30 minutes.
5. 5. After the dough has rested, roll it into flat sheets by hand or with a pasta machine. Work with only a small portion at a time, keeping the remainder well covered to prevent it from drying out.
6. 6. While the sheets of dough are pliable, cut them into the desired width with a chef's knife or pasta machine. Sheets can also be used for making ravioli.
7. Yield: 4 pounds (1.8 kg)
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