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Fresh Angel Hair Pasta
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- #34164
There's nothing quite like a heaping plate of fresh angel hair pasta. The delicate, paper-thin noodles are the perfect vessel for your favorite sauce.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups all-purpose flour
1 pinch salt
4 large egg yolks
directions
In a mixing bowl or on a smooth work surface, combine the flour and salt and make a well in the center. Put the egg yolks in the well.
With your fingertips or a fork, break the yolks and gradually incorporate the flour into them, working from the center outward, to form a smooth, firm but still pliable dough. (If you like, you could also combine the ingredients in a food processor with the metal blade.)
Gather the dough into a ball, then flatten it to a thickness of about l/2 inch. Set the rollers of a hand-cranked pasta machine at their widest setting.
Lightly dust the dough with additional flour on both sides and crank it through the machine. Fold both ends of the dough toward each other, overlapping them. Rotate the dough 90 degrees, dust with flour again, and crank it through once more.
Continue until the dough is smooth and firm. Decrease the roller width by one setting and pass the dough through again. Continue, rolling the dough thinner and thinner, until the rollers are only about 01/8 inch apart (usually the next-to-narrowest setting).
Pass the sheet of dough through an angel hair pasta cutter, cutting them into thin strands. Lightly toss the angel hair with a little flour to keep the strands separate.
To cook the pasta, bring 8 quarts of lightly salted water to a boil in a large pot. Add 3 tablespoons of olive oil. Put the angel hair pasta in a sieve and lower it into the water, stirring with tongs or a spoon to keep the strands separate. Boil until al dense, cooked but still slightly chewy--no more than 2 minutes for freshly made pasta. Drain and toss with sauce as instructed in the recipe.
added by
blackdogs
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Maybe I did something wrong but this didn't turn into a dough for me AT ALL! It was a crumbly mess.
The size of the eggs could make a difference (if it was crumbly it needed more liquid).