| 1 | *or unbleached flour. |
| 2 | Place flour in a mound on a large flat surface. |
| 3 | Make a well in the center. |
| 4 | Add water and salt. |
| 5 | Using a fork, gently start to work flour from the side of the well into the liquid mixture. |
| 6 | Continue until dough becomes sticky and difficult to work with the fork. |
| 7 | Knead by hand to make a rough-looking dough. |
| 8 | Let dough rest 10 minutes. |
| 9 | Knead dough until most of the flour is used and dough is smooth and elastic, about 10 minutes. |
| 10 | Divide dough into 3 or 4 balls and place balls in a plastic bag; set aside to rest 30 minutes before rolling by hand. |
| 11 | Roll out 1 ball at a time to desired thickness and cut into desired shape and width. |
| 12 | Yield: makes about 6 servings source: sophie kay"s pasta cookery beet pasta: drain 1 (8-oz) can cooked sliced beets. |
| 13 | Puree in blender with 1 tablespoon vegetable oil. |
| 14 | Make a well in 2-?cups all-purpose or unbleached flour. |
| 15 | Spoon beet puree into well. |
| 16 | Add 1 teaspoon salt. |
| 17 | Continue as directed above. |
| 18 | Makes about 4 servings. |
| 19 | Broccoli pasta: cook 10 ounces frozen chopped broccoli; drain. |
| 20 | Puree in blender with 1 room temperature, large egg. |
| 21 | Make a well in 2-?cups all-purpose or unbleached flour. |
| 22 | Spoon broccoli puree into well. |
| 23 | Add 1 teaspoon salt. |
| 24 | Continue as directed above. |
| 25 | Makes about 4 servings. |
| 26 | Egg noodle pasta: make a well in 2-?cups all-purpose or unbleached flour. |
| 27 | Break 3 room temperature, large eggs into the well. |
| 28 | Add 1 teaspoon salt. |
| 29 | Beat mixture in the well with a fork about 10 strokes before working in flour. |
| 30 | Continue as directed above. |
| 31 | Makes 4 servings. |
| 32 | Egg pasta: make a well in 3 cups all-purpose, unbleached semolina or whole wheat flour. |
| 33 | Break 4 room temperature large eggs into the well. |
| 34 | Add 1 tablespoon vegetable oil, 1 tablespoon water and ?teaspoon salt. |
| 35 | Beat mixture in the well with a fork about 10 strokes before working in continue as directed above. |
| 36 | Makes about 6 servings. |
| 37 | Lemon pasta: make a well in 2 cups all-purpose or unbleached flour. |
| 38 | Add 1/3 cup lemon juice, grated peel of 2 lemons and ?teaspoon salt to the well. |
| 39 | Continue as directed above. |
| 40 | Makes about 4 servings. |
| 41 | (notes: recipe continues in note 2; mm users, you will have to delete this paragraph, my signature and the first paragraph in part 2 after you down-load the recipe) onion pasta: make a well in 2-?cups all-purpose or unbleached flour. |
| 42 | Break 4 room temperature, large eggs into the well. |
| 43 | Add 2 tablespoons vegetable oil and 1 (1-?oz) package dry onion soup mix. |
| 44 | Beat mixture into the well with a fork about 10 strokes before working in flour. |
| 45 | Continue as directed above. |
| 46 | Makes about 4 servings. |
| 47 | Pineapple pasta: make a well in 2-?cups all-purpose or unbleached flour. |
| 48 | Gently add 1 (6 oz) can thawed, frozen pineapple juice concentrate and ?cup sugar to the well. |
| 49 | Beat mixture in the well with a fork about 10 strokes before working in flour. |
| 50 | Continue as directed above. |
| 51 | Makes about 4 servings. |
| 52 | Semolina flour pasta: make a well in 2 cups semolina flour. |
| 53 | Add ?cup plus 3 tablespoons water, 2 tablespoons vegetable oil and 1 teaspoon salt to the well. |
| 54 | Continue as directed above. |
| 55 | Makes about 4 servings. |
| 56 | Spicy italian pasta: make a well in 2 cups all-purpose or unbleached flour. |
| 57 | Break 1 room temperature egg into well. |
| 58 | Add ?cup water, 2 tablespoons vinegar, 1 tablespoon vegetable oil and 1 (.06-oz) package dry italian salad dressing mix. |
| 59 | Beat mixture in the well with a fork about 10 strokes before working in flour. |
| 60 | Continue as directed above. |
| 61 | Makes 3 to 4 dozen chips. |
| 62 | Spinach pasta: cook 10 ounces of fresh or frozen spinach; drain. |
| 63 | Puree in blender with 1 room temperature, large egg. |
| 64 | Make a well in 3 cups all- purpose or unbleached flour. |
| 65 | Break another room temperature large egg into well. |
| 66 | Add 1-?teaspoons salt. |
| 67 | Beat mixture in the well with a fork about 10 strokes. |
| 68 | Add spinach puree and beat before working in the flour. |
| 69 | Continue as directed above. |
| 70 | Makes about 6 servings. |
| 71 | Whole wheat pasta: make a well in 2 cups sifted whole-wheat flour. |
| 72 | Break 2 room temperature large eggs into the well. |
| 73 | Add 2 to 3 tablespoons water, 1 tablespoon vegetable oil and 1 teaspoon salt. |
| 74 | Beat mixture in the well with a fork about 10 strokes before working in flour. |
| 75 | Continue as above. |
| 76 | Makes about 4 servings. |
| 77 | Zucchini pasta: cook 10 ounces cubed fresh zucchini in ?cup boiling water until tender; drain. |
| 78 | Puree in blender with 1 room temperature, large egg and 1 tablespoon vegetable oil. |
| 79 | Make a well in 4 cups all-purpose or unbleached flour. |
| 80 | Break another room temperature, large egg into well. |
| 81 | Add 2 teaspoons sugar and 1 teaspoon salt. |
| 82 | Beat mixture in the well with a fork about 10 strokes. |
| 83 | Add zucchini puree and beat before working in the flour. continue as above. makes about 8 servings. |
