Egg pasta from Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook A Wolf, Staple & Fancy Mercantile, and Tavolàta by Ethan Stowell and Leslie Miller

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Notes about this recipe

  • Rutabaga on January 29, 2015

    This is a good, solid basic pasta recipe. Even though I deviated from the recipe in a few ways, the end product was silky and tender. Since I only had seven eggs, I used 6 yolks plus one whole egg, rather than the 8 yolks listed. And since I had no tipo 00 flour on hand, I just used Bob's Red Mill all purpose flour. I mixed and kneaded the dough in the Kitchen Aid using the dough hook, and used about one cup of water. The dough was the perfect consistency for putting through the roller. We made it into fettuccine served with a prosecco, Meyer lemon, creme fraiche, and crab sauce. Next time, I hope to try with tipo 00 flour, which I expect will make for an even more delicate texture.

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