Mother Earth Living

Pasta and Herbs: Egg Pasta

By Carolyn Dille and Susan Belsinger
April/May 1996
Add to My MSN


Content Tools

Related Content

Weekend Getaway: Traditions in Western Herbalism Conference

Erin McIntosh enjoyed a weekend exploring Western holistic medicine at the Traditions in Western Her...

Fall Recipe: Stuffed Pasta Shells

Enjoy a hearty Italian dinner with this recipe for stuffed pasta shells, courtesy of Muir Glen.

Eggling: How To Grow Thyme in an Egg

Eggling makes growing herbs easy, even if you don’t have a green thumb.

Herbs and Herbalists

It's a constant battle: medicine versus herbs. This is how Marguerite got interested in herbs.

Makes about 2/3 pound, 4 to 6 servings

These recipes are all variations or elaborations of this basic pasta. The recipe is easily expanded: just keep the proportion of one extra-large egg to one cup of flour. A one-egg batch will serve two adults as a main course or three as a first course or side dish. If you are serving ardent pasta lovers or if you want leftovers, add an extra egg and cup of flour to the batch. We are quite fond of leftover pasta for breakfast.

• 2 cups unbleached flour
• 2 extra-large eggs

Mixing By Hand

1. Heap the flour and make a well in it. Break the eggs into the well and beat them together with a fork, then stir the eggs into the flour from the bottom of the well until the dough in the center is smooth and shiny. With your hands, incorporate the flour from the outside into the center, kneading gently until the mass of dough is consistent but still soft.

2. Continue to knead until the dough is smooth and resilient. You may need to add more flour if the dough is sticky or very pliable, or you may not incorporate all of the flour. Divide the dough into two portions and cover it with plastic wrap or an overturned bowl. Let it rest for at least 30 minutes before putting it through a pasta machine.

Mixing with a Food Processor

1. Place the flour in the work bowl fitted with the steel blade and pulse. Add the eggs and process 30 seconds. The dough should just turn over itself at the top of the bowl. Test by stopping the machine and pinching a bit of the dough together. It should cohere readily. If it doesn’t, add water, a teaspoonful at a time, and process; add only as much water as necessary. Turn the dough out onto a work surface and knead for a few minutes.

2. Cover the dough and let it rest for at least 30 minutes before rolling.

Rolling and Cutting

1. Begin rolling one portion of the dough through the machine at the widest setting of the rollers (usually “1”). Fold it and run it through the widest setting another time or two. ­Always put an open side into the machine when adding folded dough. If the dough feels wet or sticky, dust it lightly with flour before running it through the machine.

2. Advance the rollers a notch and put the dough through the machine without folding. Continue rolling the dough once through each setting without folding. The final setting of pasta machines varies; the ideal thickness for cannelloni, fettuccine, or lasagna is about 1/16 inch (the last setting on some machines, the next to the last on others). The pasta will be difficult to handle if it is rolled too thin.

3. When the pasta is the desired thickness, trim the odd-shaped pieces from the ends, reserving them for another use (in soup, for example). Cut the long sheet of dough into lengths that will be easy to work with; 12 inches is about right for many shapes of noodles. Set the pieces of cut pasta on a smooth, lightly floured surface so that they do not touch. The pasta is ready to cut into desired shapes, either by rolling it through the cutters on the machine or by hand. Fettuccine and linguine are easiest to eat if they are cut finally into 6-inch lengths. Roll and cut the remaining portion of dough.


Carolyn Dille and Susan Belsinger, two gardeners and food writers who collaborate on recipes from opposite coasts, met in Italy over a bowl of pasta twenty-five years ago. They are the authors of The Garlic Book, The Chile Pepper Book, The Greens Book, and the upcoming Onion Book, all from Interweave Press.

Click here for the original article,  Pasta and Herbs .


Previous | 1 | 2 | Next






Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.