Recipes Tutto Italia Fresh Pasta Tutto Italia Epcot, Italy
Yield: 10 sheets
7 Cups All-Purpose Flour
8 Each Whole Eggs
1 teaspoon Salt
Method of Preparation:
In a kitchen aid mixer with the dough hook attachment, add the eggs and salt. Turn the machine on speed 2, and slowly add flour, just enough at a time that the eggs absorb the flour. Once all the flour has been added, and the dough has formed, remove from the machine. Form into a ball, and wrap in plastic wrap. Allow to rest for 30 minutes at room temperature. Cut into quarters, and press into flat discs, to feed into the pasta machine. Start at the highest number, and work you way down to number 3 for the lasagna. Pass the dough through that machine at least twice on each number. Cut into 13 inch long pieces, you should end up with roughly 10.
In a 12 quart sauce pot, bring cold salted water to a gentle boil. Blanch the pasta sheets one at time, until they just begin to float. Rinse under cold water to stop the cooking process, and layer between wax paper until ready for use. Then can be refrigerated over night after being cooked.