Fresh Pasta

Fresh Pasta

with a food processor

Makes 1 pound pasta dough or 4-6 servings

adapted from the Kitchn

Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
3 large eggs
spash of olive oil, optional

Make the Dough: In a food processor, pulse flour and salt together a few seconds until combined. Crack eggs in a separate bowl, then add to flour mixture in food processor. Add splash of olive oil, if using.

Process for 20-45 seconds or until the dough looks crumbly, but comes together in a ball when squished between your fingers.

If the dough is too dry, add a teaspoon of water and process again. Repeat until the dough comes together.

If the dough is too sticky, add a tablespoon of flour and process again. Repeat until the dough comes together.

Knead on counter until it comes together into a smooth ball, incorporating more flour if necessary. It should be elastic and no longer sticky.

Wrap dough with plastic wrap and let rest at room temperature for an hour.

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 keep loosely covered with plastic wrap.

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. Dust strands with flour to keep from sticking, and place on a flour dusted baking sheet.

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