MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mario Batali's Basic Pasta Dough
Categories: Five, Pasta
Yield: 1 1/4 pounds

3 1/4 c A-P flour; + extra for
- kneading
5 lg Eggs

Mound the flour in the center of a large wooden board.
Make a well in the center of the flour and add the eggs.
Using a fork, beat the eggs together and then begin to
incorporate the flour, starting with the inner rim of
the well. As you expand the well, keep pushing the flour
up to retain the well shape (do not worry if it looks
messy). When half of the flour is incorporated, the
dough will begin to come together. Start kneading the
dough, using primarily the palms of your hands. Once the
dough is a cohesive mass, set the dough aside and scrape
up and discard any dried bits of dough.

Lightly flour the board and continue kneading for 10
minutes, dusting the board with additional flour as
necessary. The dough should be elastic and a little
sticky.

Wrap the dough in plastic wrap and allow to rest for 30
minutes at room temperature before using.

Makes about 1 1/4 lbs.

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