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Homemade Egg Pasta Veg HT MC ACC 20mins
Serves 4 Hot Vegetarian Pasta Main Course Accompaniment Home Made Dairy Free Ingredients 3 Eggs, lightly beaten 4 tbsp Water 1 teasp Salt 450g/1lb Plain Flour Instructions 1. Place the eggs, water, salt and a quarter of the flour in a large mixing bowl and beat until smooth. Add the remaining flour and, using your hands, mix to a dough. 2. Turn onto a well floured surface and knead for 10 minutes until smooth and elastic. Cover with a damp cloth and leave to rest for 20 minutes. 3. Divide the mixture in half and roll each piece out into very thin sheets, turning and sprinkling with extra flour frequently to prevent sticking and tearing until so thin as to be almost transparent. For Lasagne - dust the sheets well and cut into strips 7.5cm/3inches wide by 17.5cm/7inches long. Leave to dry out for 30 minutes before using. After this period, drop into boiling salted water and boil for 4-6 minutes. Remove from the pan and drop into cold water. Drain and use as required. For Tagliatelle - dust the sheets well and roll up loosely. Cut into 6mm/1/4inch strips then gently unroll. Leave to dry out for 30 minutes before using. After this period, drop into boiling salted water and boil for 4-6 minutes. For Cannelloni - dust the sheets well and cut into rectangles 7.5cm/3inches x 10cm/4inches. Leave to dry out for 30 minutes before using. After this period, drop into boiling salted water and boil for 4-6 minutes. Remove from the pan and drop into cold water. Drain and use as required. For Tortellini - Cut into 5cm/2inch circles. Place a teaspoon of the filling of your choice in the centre of each circle then fold over so one edge is slightly short of the other edge. Bring the two ends together, curling the pasta around your finger then press the two ends together, sealing well. Allow to dry out for 30 minutes then cook in boiling salted water for 4 minutes.
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