For Pasta: ==========
In a processor, combine the flour, salt, eggs, and egg yolks until dough comes together in a ball.
Transfer to lightly floured work surface and flatten the dough slightly with rolling pin. Divide the dough into 4 pieces. Use pasta machine or rolling pin to roll each piece down to 1/8 inch thickness.
Set aside under damp cloth to prevent drying until ready to use. Go on to the next recipe and prepare the Sauce.
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
Chef: Michel Fitoussi, 24 Fifth Avenue, New York
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
|
|
