"Melondy" > wrote in message
t...

> You say the well method makes too much pasta for you, a single guy. Can I
> ask HOW you do your well method? I was taught to do this by eggs per
> persons at dinner. You put a good quantity of flour on your board or
> counter. Make a well in the center. Crack however many eggs per person
> (one egg, one person...three eggs for three people). Beat the eggs lightly
> with a fork in the well. Then with your hand add bits of flour from the
> sides slowly, adding more and more, until you have enough flour
> incorporated in your egg amount. Then you can remove the rest of the flour
> and knead on your board till elastic, resting as needed. I've even plopped
> it into the food processor after reaching a 'good dough' so I never have
> to measure or do math and figure out how much of this or that per person.
> This method usually makes a nice amount per person, not a pig out by any
> means, just a good portion for pasta. If it's served plain without meats
> or much of other things I might add one egg and risk some leftovers.


My well method is pretty much exactly as you describe it and it certainly is
more traditional. I'll probably use it in the future when cooking for other
people. It certainly makes it look like I know what I'm doing... ;-)

For me, I can crank out a single serving of pasta dough with my processor in
under five minutes if I really try, so it's convenient for me. There's
essentially no mess or waste and my hands practically don't even get dirty.
(not that I mind.)

I'm going to continue using both methods, though. Next up, I have to cook
for 20 people at a ski cabin in a week or so. I'm thinking of trying to use
the KitchenAid dough hook for that one and see if I can surprise 'em with
fresh pasta.

Hasta,
Curt Nelson