| Okay,
if you're not Italian, try to relax a bit! This is not rocket science,
but does require a sensitivity, a passion normally associated
with Musicians!
4 Cups of Flour
1-half a handful
of salt
1 egg (I use
egg-beaters)
1 tablespoon
of Olive Oil (or to what looks and feels right!)
Water, which
you add to attain the proper consistency
Using your
hands in a passionate way, mix all the dough, folding it into itself,
until you have attained a wondrous ball of pasta dough. Then, let
it sit for a while in a bowl and covered by a clean towel. Then,
cut it into strips and press each strip down through a hand-cranked
pasta machine... first on Level 3 and then on Level 5. Oh, sure,
they have electric ones... but suppose the power goes out? Pasta
is much too important to leave to mere chance! Then you lay out
the pasta on waxed paper and use a pastry cutter to cut the pasta
into little NON-uniformed strips. You want uniformity? Go to the
supermarket!
Now, just like
MUSIC, the real nature of STORMPasta escapes these
mere and innocent words. Only in the hands of a true craftsmen will
STORMPasta reach its fullest and awe-inspiring potential!
Godspeed!
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