Basic egg pasta(italian)

 
                         Basic Egg Pasta (Italian)
 
 Recipe By     : Wisconsin Trails Magazine (1988: Digest)*
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Net-It
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          flour
      1/2  cup           semolina flour -- or more flour
           dash          salt
    2                    eggs
                         water -- as needed
 
 Place flour and salt in a mound on table. Make a well and add eggs. With a
 fork, mix the flour slowly into the eggs and blend well. Add water if too
 dry. Gather into a ball and knead for 5-10 minutes.
 
 Cover with a bowl or place in plastic bag for 30 minutes. (Dough can also
 be made in a food processor.) Roll dough out by hand or use a hand crank
 pasta machine to cut desired shapes.
 
 COOK. Bring a large pot of water to a full rolling boil. Add the fresh
 pasta and cook until it floats on the top (this will only take a few
 minutes). Taste test a strand; it should be cooked but still have a bite.
 Drain very well and dot with butter to prevent sticking. Serve at once with
 your desired sauce.
 
 
 [MC-Per Serving: 277 cals, 3 total fat (9% cff)]
 
 
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 NOTES : *Recipe from the "Best of" articles published in the Wisconsin
 Trails Magazine (Madison, WI). *[Wisconsin Country Gourmet: Seasonal
 Recipes, Ethnic and Holiday Menus; Digest. Edited by Marge Snyder and
 Suzanne Breckenridge. (Wisconsin Trails Magazine, 1988).]  Pat Hanneman's
 Kitchen: mail to (kitpath@earthlink.net). Festa Italiana is held yearly,
 mid-July, in Milwaukee along Lake Michigan near the Memorial Art Museum.