Homemade Pasta Dough

I do have a recipe for homemade pasta in my cookbook, but I'm printing it again because I've made a couple changes that make it easier to prepare. Two "tricks" I've discovered is that using an electric mixer with a dough hook and adding about a T. of oil to the dough make it easier to work with and prevents the pasta from sticking together!

2 c. flour
4 lg. eggs
1 T. oil

Place ingredients in your mixer (You really need a stand mixer that is powerful enough to mix the dough.) Using a dough hook, mix slowly at first until all the flour is incorporated, then increase speed until dough is thoroughly mixed and smooth. Place dough under a bowl for about a half hour to rest. Cut dough into strips and using a pasta machine or rolling pin, flatten dough into desired thickness, then cut into shapes.

If making gnuchette for Italian Wedding Soup, cut strips and roll into pencil thin thickness. Cut into small pieces and let stand while oil is heating in a deep fryer. When oil is hot (test one at a time to see if dough rises to the top immediately), put a large spoon of raw dough into fryer at a time. When they rise to the top and are golden in color (about 1 1/2 minutes) remove with a METAL slotted spoon! Make sure it's metal and not plastic or it will melt and may be dangerous! Put cooked pasta in a brown paper bag to absorb excess oil. When cool, store in fridge or freeze until ready to cook. To cook, place in chicken broth and cook until tender. They will not get soggy, but will remain firm even though soup may be reheated many times. Enjoy!

This recipe makes about 6 cups of pasta (gnuchette) and is plenty for about 1 or 2 gallons of soup.