Basic Egg Pasta
The ingredients are the same whether you’re making it by hand or in a food processor. The only difference is speed. In a food processor you can make the dough, roll it out and cut it in 30 minutes if you have a pasta maker.
Ingredients:
3 cups unbleached flour 4-5 eggs (added one at a time) 4 tsp. good quality olive oil
If you’re making in a food processor:
Put flour and olive oil into bowl. Break one egg and add while processor is running. Add the next egg and continue until you’ve added 4 eggs.
Scramble the last egg because you many not need to add all of it.
Before you add it test the dough. You can tell the dough is wet enough when it just starts to cling together, NOT in a ball, but more like course oatmeal. If you’re unsure, stop the machine and pinch the dough with your fingers. If it sticks together, it’s done. If not, add enough of the last egg to make the dough stick together.
Place the dough on a sheet of plastic wrap. Form it into a ball and pop it into the fridge while you set up the pasta maker.
If you’re making by hand:
Put flour onto a pastry board and make a well in the center. Break eggs into the well and beat with a fork, drawing flour from the inner rim of the well.
Scrape the dough into a ball and knead 2-3 minutes, adding flour as needed if the dough is very sticky. Roll into a ball and pop into the refrigerator while you set up the pasta maker.
Rolling and Cutting:
Cut off about an egg-sized ball of dough. It is easier to handle smaller sizes so as you do this more you can roll out bigger pieces.
Set the rollers of the pasta on their widest setting. Press the dough into a pancake shape with your hands and roll through the pasta maker. Roll through a few more times until smooth.
When the dough is smooth begin turning the knob on the pasta maker to make the dough thinner. Each time you run dough through, crank the knob one notch smaller.
When dough reaches desired thickness (depending on whether you want angel hair, fettuccini, etc.), set it to the side to dry. The dough is ready to cut when the edges are slightly rough.
Run dough through the cutter and hang to dry.
Fresh pasta cooks much faster than store-bought pasta, so don’t overcook it.
You won’t believe how light and delicious it is compared to dried pasta.
Ingredients:
3 cups unbleached flour 4-5 eggs (added one at a time) 4 tsp. good quality olive oil
If you’re making in a food processor:
Put flour and olive oil into bowl. Break one egg and add while processor is running. Add the next egg and continue until you’ve added 4 eggs.
Scramble the last egg because you many not need to add all of it.
Before you add it test the dough. You can tell the dough is wet enough when it just starts to cling together, NOT in a ball, but more like course oatmeal. If you’re unsure, stop the machine and pinch the dough with your fingers. If it sticks together, it’s done. If not, add enough of the last egg to make the dough stick together.
Place the dough on a sheet of plastic wrap. Form it into a ball and pop it into the fridge while you set up the pasta maker.
If you’re making by hand:
Put flour onto a pastry board and make a well in the center. Break eggs into the well and beat with a fork, drawing flour from the inner rim of the well.
Scrape the dough into a ball and knead 2-3 minutes, adding flour as needed if the dough is very sticky. Roll into a ball and pop into the refrigerator while you set up the pasta maker.
Rolling and Cutting:
Cut off about an egg-sized ball of dough. It is easier to handle smaller sizes so as you do this more you can roll out bigger pieces.
Set the rollers of the pasta on their widest setting. Press the dough into a pancake shape with your hands and roll through the pasta maker. Roll through a few more times until smooth.
When the dough is smooth begin turning the knob on the pasta maker to make the dough thinner. Each time you run dough through, crank the knob one notch smaller.
When dough reaches desired thickness (depending on whether you want angel hair, fettuccini, etc.), set it to the side to dry. The dough is ready to cut when the edges are slightly rough.
Run dough through the cutter and hang to dry.
Fresh pasta cooks much faster than store-bought pasta, so don’t overcook it.
You won’t believe how light and delicious it is compared to dried pasta.
