Title: Mario Batali's Basic Pasta Dough
Categories: Five, Pasta
Yield: 1-1/4 Pounds
3 1/4 c A-P flour; + extra for
- kneading
5 lg Eggs
Mound the flour in the center of a large wooden board. Make a well
in the center of the flour and add the eggs. Using a fork, beat the
eggs together and then begin to incorporate the flour, starting
with the inner rim of the well. As you expand the well, keep
pushing the flour up to retain the well shape. Do not worry if it
looks messy. When half of the flour is incorporated, the dough will
begin to come together. Start kneading the dough, using primarily
the palms of your hands. Once the dough is a cohesive mass, set the
dough aside and scrape up and discard any dried bits of dough.
Lightly flour the board and continue kneading for 10 minutes,
dusting the board with additional flour as necessary. The dough
should be elastic and a little sticky.
Wrap the dough in plastic wrap and allow to rest for 30 minutes at
room temperature before using.
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