*  Exported from  MasterCook  *

                        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.