Fresh Pasta

with a food processor

Makes 1 pound pasta dough or 4-6 servings

from the Kitchn
Fresh Pasta Recipe, Lauren Monaco Illustration

Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
3 large eggs

Make the Dough: Pulse flour and salt in a food processor a few times until combined. Crack eggs on top of the flour.

Process for 30-60 seconds or until the dough comes together into a rough ball.

The dough is too dry if it doesn't come together after a minute and looks like small pebbles. Add a teaspoon of water at a time and process again. Repeat until the dough comes together into a ball.

If the dough is too sticky, it will smear against the sides of the bowl. Add a tablespoon of flour at a time and process again. Repeat until the dough comes together into a ball.

Remove dough and knead on counter until it comes together into a ball.

Dust the dough with a little flour and place it in a small bowl. Cover with plastic wrap and let rest at room temperature for at least 30 minutes.

If making pasta dough ahead of time, you can keep the dough in the fridge for up to 24 hours. Let it return to room temperature before proceeding.

Shape the pasta: Sprinkle countertop with flour. Divide dough into four equal sections. Dust with flour and cover with a towel.

At this point, you can either roll out the pasta with a pasta maker or by hand with a rolling pin. If rolling by hand, flip dough a few times and dust with flour to keep it from sticking to the counter. If the pasta becomes too long to roll comfortably, slice in half and continue rolling. Roll the dough as thin as possible or to about 1/16 inch.

Using a sharp knife, cut the rolled out sheet of pasta into strips of your desired width. Place strands over a wooden dowel to dry as you continue cutting the rest.

If drying out completely, let stand on wooden dowel or back of chair uncovered for 3-4 hours. Store in an airtight container for up to several weeks.

Cook the pasta: Bring a large salted pot of water to a boil. Cook pasta 4-5 minutes for al dente.

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