Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c All-purpose flour*
3/4 c Plus 2 Tablespoons water

*Or unbleached flour. Place flour in a mound on a large flat surface.
Make a well in the center. Add water and salt. Using a fork, gently
start to work flour from the side of the well into the liquid
mixture. Continue until dough becomes sticky and difficult to work
with the fork. Knead by hand to make a rough-looking dough. Let dough
rest 10 minutes. Knead dough until most of the flour is used and
dough is smooth and elastic, about 10 minutes. Divide dough into 3 or
4 balls and place balls in a plastic bag; set aside to rest 30
minutes before rolling by hand. Roll out 1 ball at a time to desired
thickness and cut into desired shape and width. Yield: Makes about 6
servings Source: Sophie Kay's Pasta Cookery BEET PASTA: Drain 1
(8-oz) can cooked sliced beets. Puree in blender with 1 Tablespoon
vegetable oil. Make a well in 2-1/2 cups all-purpose or unbleached
flour. Spoon beet puree into well. Add 1 teaspoon salt. Continue as
directed above. Makes about 4 servings. BROCCOLI PASTA: Cook 10
ounces frozen chopped broccoli; drain. Puree in blender with 1 room
temperature, large egg. Make a well in 2-1/2 cups all-purpose or
unbleached flour. Spoon broccoli puree into well. Add 1 teaspoon
salt. Continue as directed above. Makes about 4 servings. EGG NOODLE
PASTA: Make a well in 2-1/4 cups all-purpose or unbleached flour.
Break 3 room temperature, large eggs into the well. Add 1 teaspoon
salt. Beat mixture in the well with a fork about 10 strokes before
working in flour. Continue as directed above. Makes 4 servings. EGG
PASTA: Make a well in 3 cups all-purpose, unbleached semolina or
whole wheat flour. Break 4 room temperature large eggs into the well.
Add 1 Tablespoon vegetable oil, 1 Tablespoon water and 1/2 teaspoon
salt. Beat mixture in the well with a fork about 10 strokes before
working in Continue as directed above. Makes about 6 servings. LEMON
PASTA: Make a well in 2 cups all-purpose or unbleached flour. Add 1/3
cup lemon juice, grated peel of 2 lemons and 1/2 teaspoon salt to the
well. Continue as directed above. Makes about 4 servings. ONION
PASTA: Make a well in 2-1/2 cups all-purpose or unbleached flour.
Break 4 room temperature, large eggs into the well. Add 2
Tablespoons vegetable oil and 1 (1-1/4 oz) package dry onion soup
mix. Beat mixture into the well with a fork about 10 strokes before
working in flour. Continue as directed above. Makes about 4 servings.
PINEAPPLE PASTA: Make a well in 2-1/4 cups all-purpose or unbleached
flour. Gently add 1 (6 oz) can thawed, frozen pineapple juice
concentrate and 1/4 cup sugar to the well. Beat mixture in the well
with a fork about 10 strokes before working in flour. Continue as
directed above. Makes about 4 servings. SEMOLINA FLOUR PASTA: Make a
well in 2 cups semolina flour. Add 1/2 cup plus 3 Tablespoons water,
2 Tablespoons vegetable oil and 1 teaspoon salt to the well. Continue
as directed above. Makes about 4 servings. SPICY ITALIAN PASTA: Make
a well in 2 cups all-purpose or unbleached flour. Break 1 room
temperature egg into well. Add 1/4 cup water, 2 Tablespoons vinegar,
1 Tablespoon vegetable oil and 1 (.06-oz) package dry Italian salad
dressing mix. Beat mixture in the well with a fork about 10 strokes
before working in flour. Continue as directed above. Makes 3 to 4
dozen chips. SPINACH PASTA: Cook 10 ounces of fresh or frozen
spinach; drain. Puree in blender with 1 room temperature, large egg.
Make a well in 3 cups all- purpose or unbleached flour. Break another
room temperature large egg into well. Add 1-1/2 teaspoons salt. Beat
mixture in the well with a fork about 10 strokes. Add spinach puree
and beat before working in the flour. Continue as directed above.
Makes about 6 servings. WHOLE WHEAT PASTA: Make a well in 2 cups
sifted whole-wheat flour. Break 2 room temperature large eggs into
the well. Add 2 to 3 Tablespoons water, 1 Tablespoon vegetable oil
and 1 teaspoon salt. Beat mixture in the well with a fork about 10
strokes before working in flour. Continue as above. Makes about 4
servings. ZUCCHINI PASTA: Cook 10 ounces cubed fresh zucchini in 1/2
cup boiling water until tender; drain. Puree in blender with 1 room
temperature, large egg and 1 Tablespoon vegetable oil. Make a well in
4 cups all-purpose or unbleached flour. Break another room
temperature, large egg into well. Add 2 teaspoons sugar and 1
teaspoon salt. Beat mixture in the well with a fork about 10 strokes.
Add zucchini puree and beat before working in the flour. Continue as
above. Makes about 8 servings.

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