Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Bacon, cooked and crumbled
1 md Onion, diced
1 Green pepper, diced
1 cl Garlic crushed
2 tb Bacon fat from above
-----PASTA-----
2 c Flour
1 t Salt
2 ts Olive oil
2 Eggs
2 tb Water
Saute the onion and pepper. Cook pasta and drain. Add pepper, onion
and bacon. Add 2 eggs and stir over med heat until egg starts to
cook. You don't want the eggs to become scrambled. It should be on
the creamy side. Add pepper and parmesan to taste.
PASTA:
Mix the flour, salt and olive oil, then beat in the eggs, (a food
processor, or a mixmaster does this very easily). When well
combined, add all of the water. Work until this becomes a dough
ball, and then knead for two minutes, stretching out the dough, and
folding it. Put in a plastic bag, and store in the fridge for at
least a half an hour.
Divide the dough into four pieces, and run through the machine,
adding flour (this is a good place to work in some semolina) so
that the dough is not sticky. After kneading on the widest setting
for about 10/15 passes, reduce the size of the roller one step at a
time until you reach the thinnest size. Put through the cutter of
your choice, and dry on a rack or a line. Use fresh, or freeze
unused portions.
Easy, and quick and impresses the hell out of your guests!
I sometimes add thyme, or oregano to my dough when mixing (about 2
ts) and this adds nicely to the taste of the dough.
