Answer to Question 1
The procedure for preparing fresh pasta dough has several variations. One basic
difference in fresh pasta dough will be determined by whether you use eggs or not.
Essential pasta dough is just flour and water, with a touch of salt. Oil is frequently
added. Eggs become an ingredient to make a softer dough. If eggs are added then
a softer flour should be used. This is more common in the northern regions of
Italy. Pasta without eggs is more common to the south. The mixing of the dough
can done by hand, either in a bowl or on a tabletop. The dough can also be mixed
in a food processor, but it is important to know that this will make a tougher
dough. The wet ingredients are added to the dry and mixed to form a ball of
dough. This dough is kneaded until it has an elastic yet soft feel. The dough must
be rested at room temperature for about an hour.
The rolling of the fresh dough can be done by hand or with a machine. The
machine can be motorized or it can be a hand operated non-motorized roller. If it
is rolled by hand the dough should be flattened in to disk or rectangle and rolled
thin with a rolling pin. It can be cut into strips and shapes with a knife or special
cutting tools. If using the hand operated non-motorized machine the dough will be
shaped into a rectangle that is fairly flat. It is then run through the machine using
the dial to make the dough thinner and thinner until it is slightly translucent. It is
then put on the cutting attachment to the machine to be cut into traditional shapes
such as spaghetti and fettucine.
Answer to Question 2
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