Cornmeal Pasta

 

1/2

cup canned whole kernel corn, well drained, or frozen whole kernel corn, thawed and drained

2

large eggs

1

tablespoon corn, olive or vegetable oil

1

teaspoon salt

2

cups Gold Medal® all-purpose flour

1/2

cup yellow cornmeal

• 1 Place corn, eggs, oil and salt in food processor or blender. Cover and process until smooth. Add flour and cornmeal. Cover and process about 10 seconds or until dough leaves side of bowl and can be pressed together with fingers. Remove dough and press into a ball. Cover dough with plastic wrap or foil. Let stand 10 minutes.
• 2 Divide dough in half. Roll one-half of dough with rolling pin into rectangle 1/8 to 1/16-inch thick on lightly floured surface. Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/4-inch strips for fettuccine, 1/8-inch strips for linguine. Hang pasta on drying rack or lightly floured towels to dry. Repeat with remaining dough.
• 3 In 6-quart saucepan, heat 4 quarts water to boiling; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Drain pasta; do not rinse.