Egg Pasta Dough Recipe
To make about 1 pound (5 to 6 servings):
2-1/4 cups Anna Naoletana tipo ’00’ flour
3/4 teaspoon sea salt
1 tablespoon olive oil
1 tablespoon lukewarm water
Place the flour on a large floured surface. Make a well in the center.
Break the eggs into the well. Add the salt, oil, and water. Beat the mixture
in the well with a fork. Using a fork, gently start to work the flour into the liquid.
Continue until the dough becomes sticky and difficult to work with the fork.
Use your hands to form the rough dough into a ball. Transfer the dough to a lightly floured surface.
Knead the dough until it is smooth and elastic, about 10 minutes.
Cover with a bowl or towel and let rest for 10 to 15 minutes.
Proceed with rolling and cutting the pasta according to your recipe
TYPICALLY 4 MINUTES COOKING TIME IN SALTED BOILING WATER!
Ingredients: serves 4
1can San Marzano vine ripened tomatoes
1 medium onion finely chopped
6 slices of pancetta or bacon
¼ teaspoon crushed red pepper
2 tablespoons First cold pressed olive oil
1 lb. cooked drain pasta of choice
- Heat two tablespoons of olive oil in a large frying pan, add a finely chopped onion and cook for 5 minutes over medium low heat, until soft and golden. Cut 6 thin slices of pancetta or smoked bacon into small strips, and add to the onion. Cook for until just starting to brown.
- Add the tomatoes to the pan, along with ¼ teaspoon of crushed red pepper. Bring to a boil, reduce the heat and simmer uncovered for 20 minutes, stirring occasionally. Serve on bucatini, or your favorite spaghetti!