2 cups All-purpose flour
1 pinch Salt
4 large Egg yolks
Instructions for Fresh Angel Hair Pasta
Mix the flour and salt in a mixing bowl and make a well in the center.
Put the egg yolks in the middle well.
With a fork, break the yolks and gradually add the flour into the mixture as you keep mixing
Try and work from the center outward, to form a smooth, firm but still pliable dough.
(If you like, you could also combine the ingredients in a food processor with the metal blade.)
Gather the dough into a ball, then flatten it to a thickness of about l/2 inch. Set the rollers of a hand-cranked pasta machine at their widest setting
Lightly dust the dough with additional flour on both sides and crank it through the machine.
Fold both ends of the dough toward each other, overlapping them.
Rotate the dough 90 degrees, dust with flour again, and crank it through once more.
Continue until the dough is smooth and firm.
Decrease the roller width by one setting and pass the dough through again. Continue, rolling the dough thinner and thinner, until the rollers are only about 01/8 inch apart
Pass the sheet of dough through an angel hair pasta cutter, cutting them into thin strands.
Lightly toss the angel hair with a little flour to keep the strands separate.
To cook the pasta, bring 8 quarts of lightly salted water to a boil in a large pot.
Add 3 tablespoons of olive oil to the water, this will help them to stay seperate and give some added taste.
Put the angel hair pasta in a sieve and lower it into the water, stirring with a spoon to keep the strands separate.
Boil until cooked but still slightly chewy
This should be approx 2 minutes for freshly made angel pasta.
I like to add a plain tomato and basil sauce, with fresh green basil grown on the windowsill or the garden greenhouse.
Per serving: 191 Calories (kcal)
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