EGG PASTA

Egg pasta image

Provided by Craig Claiborne And Pierre Franey

Time 45m

Yield 3/4 pound

Number Of Ingredients 4

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Ingredients

1 1/2 cups, plus 3 tablespoons, flour, approximately
2 large eggs ( 1/2 cup liquid)
2 teaspoons milk
Salt to taste, if desired

Steps:

If you wish to make this dough in the traditional fashion, put the flour on a flat kneading surface and make a well in the center. Add the eggs, stirring with the fingers to incorporate the flour. As you work, add the milk and salt. If necessary, as you knead add a little more flour to make a firm, fairly elastic dough. This procedure can be greatly facilitated if you use a food processor.
If the food processor is used, put the flour in the container, and add the eggs, milk and salt. Blend until the dough draws away from the sides of the container. If necessary, you may add a little more flour.
Shape the dough into a ball and wrap it in plastic wrap or wax paper. Refrigerate 30 minutes or longer.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 0 grams, TransFat 0 grams