This simple dough can be used for every one of our recipes that calls for fresh pasta. Although quick to prepare, to save more time you can make the dough ahead and freeze. To substitute fresh pasta in a recipe that specifies dried, use 8 ounces fresh for every 4 ounces of dried pasta.
RECIPE INGREDIENTS
2 cups all purpose Flour
1/2 teaspoon salt
2 beaten eggs
1/3 cup water
1 teaspoon Oil
1/3 cup all purpose Flour.
RECIPE METHOD
In a large mixing bowl stir together the 2 cups flour and the salt. Make a well in the center of the mixture.
In a small mixing bowl stir together the eggs, water, and olive oil or cooking oil. Add to the flour mixture and mix well.
Sprinkle kneading surface with the 1/3 cup flour. (Spinach, whole-wheat, and tomato variations may not require the addition of any or all of this flour.) Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total). Cover and let rest for 10 minutes
Divide dough into fourths. On a lightly floured surface, roll each fourth into a 12-inch square about 1/16 inches thick. Let stand about 20 minutes, or till slightly dry Shape or stuff as desired, or as directed in recipe.
To dry ribbons, hang pasta from a pasta-drying rack or clothes hanger, or toss with flour, shape into loose bundles, and place on a floured baking sheet. Let dry overnight or till completely dry. Place in an airtight container and refrigerate up to 3 days. Or, dry the pasta at least 1 hour. Seal it in a freezer bag or container. Freeze for up to 8 months.
Kinds of Pasta
For Spinach Pasta, prepare pasta as directed, except decrease The water to 3 Tablespoons and add 2 1/2-oz (75 g) very finely Chopped cooked spinach, well Drained, to the egg mixture.
For Whole-Wheat Pasta, prepare pasta as directed, except Substitute whole-wheat Flour for the all-purpose flour.
For Tomato Pasta, prepare pasta as directed, except Substitute tomato paste for the water.
Spring Rolls Recipe
Prepared By: MR Chef
The spring roll is a traditional Chinese festival food, eaten at Chinese New Year, which officially heralds the coming of spring. The spring roll is basically a thin pancake-like wrapper encasing a mixture of meat and vegetables that is deep-fried until crisp and golden. The fillings used in spring rolls vary throughout the regions of China, with each region claiming theirs as the best.
RECIPE INGREDIENTS
For Filling:
3 tablespoons olives oil
3 oz ground (minced) beef
3 oz fresh uncooked shrimps (bite-size pieces
1 cup (8 ounces) finely sliced boneless chicken breast
1 cup finely shredded celery
100 g canned Mushroom
.
For Seasonings
1/2 teaspoon light soy sauce
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon Sugar
1 teaspoon Olives oil
1 tablespoon corn starch mixed in 1/3 cup cold water, for thickening
10 spring rolls wrappers approximately 7 inches square
1 Egg beaten
2 teaspoons corn starch, mixed in 1 tablespoon cold water, to make a paste for sealing the edges of the spring rolls
4 cups corn oil for deep-frying
RECIPE METHOD
Heat the 3 tablespoons of oil in a wok, and stir-fry the ground beef over high heat for 1 minute. Add the shrimp and stir-fry for 30 seconds. Add all of the remaining filling ingredients and cook for 1 minute. Add the seasonings; then, stir in the thickening. Discard any excess liquid; there should be only enough moisture to "cling" to the mixture.
Spread 2 tablespoons of the filling evenly across the corner of a spring roll wrapper. Fold in the sides and firmly roll up shaping as firm and as round as possible. Moisten the edges of the sheet with a little of the cornstarch paste to seal the edges. Continue filling the remaining wrappers in the same way, lay them on a plate, and cover with plastic wrap until ready to cook.
Heat enough oil to cover the spring rolls to 375 degrees. Deep-fry the rolls until crisp and golden brown (4-5 minutes). Drain on paper towels. The spring rolls can be kept warm in a low oven (250 degrees) with the oven door ajar until you have completed the deep-frying.
Home made Pasta Recipe
Spring Rolls Recipe 
