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dough

Italy: Basic Egg Pasta Dough

Ingredients:

  • 4 1/2 cups all-purpose flour

  • 6 Eggs

Put flour on a pastry board and make a well in the center. Break the eggs into well; beat with a fork. Draw some flour from inner rim of well over eggs, beating constantly. Keep adding flour a little at a time until you have a soft dough. Put dough aside.

With a pastry scraper, remove bits and pieces of dough attached to board. Lightly flour board and your hands. Knead dough 10 to 12 minutes, adding flour a little at a time until dough is smooth and pliable. Insert a finger into center of dough. If it comes out almost dry, dough is ready for pasta machine. If dough is sticky, knead it a little longer adding more flour. Cut an egg-size piece from dough. Wrap remaining dough in a cloth towel to prevent it from drying.

Austria / Germany / Switzerland: Basic Sweet Yeast Dough (Leichter Hefeteig)

  • 1 1/2 oz fresh yeast (or 1 1/2 oz teaspoons dry yeast)
  • 2 teaspoons sugar
  • 2 lb plain / strong flour
  • 1/2 pint milk
  • Grated rind of 1 lemon
  • 1 teaspoon salt
  • 2 1/4 ounces granulated / caster sugar
  • 2 large eggs
  • 5 ounces of butter, melted

Note: If using dry yeast, dissolve it in 3 fluid ounces of warm water and 2 tablespoons sugar. Allow to rise / "proof" in a warm place until bubbly. Proceed with the recipe as follows, remembering that no additional water need be added.

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