fresh pasta

12 ounces    |   
Prep Time:
15 minutes + 30 minutes rest

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fresh pasta

1-1/2 cups all-purpose flour, plus additional for flouring board
2 large eggs
½ teaspoon kosher salt
1 tablespoon olive oil

To make the pasta by hand, put flour in a large bowl and make a well in the center. Break eggs into well and add salt and olive oil. With a fork, lightly beat the eggs and oil, then with a fork, gradually start incorporating the flour; keep working until a shaggy dough is formed. Turn dough onto a lightly floured board and, using your hands, knead for about 5 minutes into a soft dough, adding a bit more flour if dough is too sticky. Wrap dough in plastic and set it aside to rest for 30 minutes. Remove ball and cut into quarters. Working with one quarter at a time (keep remaining quarters wrapped in plastic), pass dough through the rollers of a pasta machine to desired thickness and shape. Cluster the pasta in loose nests dusted with flour to keep from sticking, or dry on pasta racks. Use as directed in recipes.

To make the pasta in a food processor, combine flour and salt in a bowl of processor fitted with metal blade and pulse once to blend. Add eggs and oil then process until the dough comes together in a ball on the blade. Remove and shape into a smooth ball. Wrap dough in plastic and set it aside to rest for 30 minutes then proceed as directed above.