Make Homemade Pasta Tonight


Who doesn’t already have everything you need to make fresh pasta? It’s really super simple so here’s a recipe to make homemade pasta in the food processor.

When making fresh pasta dough, keep in mind that the amount of flour the dough will absorb varies according to the flour, the freshness of the eggs and the weather. You may need a bit more flour on a rainy day and a little less on a hot, dry day.


Fresh Egg Pasta Dough

2 1/2 cups flour, plus extra for dusting

4 eggs

2 Tsp. extra-virgin olive oil


Add the flour to the work bowl.
Fit a food processor with the metal blade. Add 2 cups of the flour to the food processor work bowl. Set the remaining 1/2 cup flour nearby; you’ll use it later to adjust the consistency of the dough.
Add the eggs and oil.
Crack the eggs against a flat surface and drop them into a small glass measuring cup. Check for shells, then add the olive oil to the measuring cup. Pour the egg-oil mixture into the processor.
Mix the dough.
Process the mixture until the flour is evenly moistened and crumbly; this will take about 10 seconds. Pinch the dough to test its consistency.
Adjust the consistency.
If the dough seems excessively sticky, add the reserved flour 1 tablespoon at a time, processing until just incorporated. Process until the dough comes together to form a loose ball on top of the blade and feels moist but not sticky when pinched, about 30 seconds.
Lightly knead the dough.
Transfer the dough to a lightly floured work surface and knead lightly until it feels damp without being sticky and is an even yellow color with no streaks of flour, 1 to 2 minutes.

Let the dough rest.
Shape the dough into a ball. It will be quite elastic at this point and would spring back on itself if you attempted to roll it out. Cover the ball with a large overturned bowl and let it rest for 30 minutes before rolling.


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