A Thyme to Die (Willa Friday Food & Wine Mystery #1)

by Jamie Lee Scott

BASIC HOMEMADE PASTA DOUGH I’d drink Chardonnay or a Sauvignon Blanc with pasta. INGREDIENTS 4 Cups All-Purpose Flour 4 large Eggs PREPARATION Place the flour in a mound in the center of your work surface. I use a marble cutting board, but wood is great too. Make a well in the center of the flour and place crack the eggs into the well. Using your clean hands, break the egg yolks and begin to incorporate into the flour, starting with only the middle and edges of the well, and working your way outward until you’ve incorporated all of the flour into the eggs. Keep pushing everything toward the center to keep the shape. This step is messy. Once the dough starts to hold together, start kneading, using the heels of your hands. Once you have a nice mound of dough, continue to knead for about 10 minutes. Dust your board with more flour as needed. Once your dough is elastic and only a little sticky, portion into 4 separate balls and wrap in plastic wrap and give it a 30 minute nap. making your noodles Pasta Roller directions: Flatten the dough on one end and feed into the pasta machine. Feed it all the way through with the rollers on the largest setting. Once fed through, fold into thirds, and roll again. Repeat this process, narrowing the roller settings as you go, until the dough is the desired thickness. Roll slowly to avoid cracks. Fettuccine noodles: cut the sheets about every 12 inches. Attach the fettuccine noodle cutter (it has approximately 1/4-inch slats) to the pasta mac...