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Egg Fettuccini
Yield: 48 (2.25-oz.) servings
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| Ingredients |
Lb. |
Oz. |
Method |
| All-purpose flour |
4
|
- |
Using a 3-speed mixer at first speed, mix with flat beater for 30 seconds. |
| Dried egg yolk |
- |
8
|
Adjust mixer speed to second speed. |
Water
|
- |
36
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Gradually add. Mix 1 minute. Exchange dough hook for flat beater; knead 2 minutes. |
| Vegetable or light olive oil |
- |
2 |
- |
| Total approximate weight |
6 lb. |
14 oz. |
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Instructions
Remove mixture from bowl; divide. Hand knead 1 minute each; cover with plastic wrap. Let dough rest 15 minutes. Extrude dough in 8-12 oz. batches through pasta machine as directed. Allow pasta to dry on racks or wax/baking paper for 5 minutes. Cook in salted boiling water until tender, 2-4 minutes.
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