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fresh pasta




Source of Recipe


Adapted from Gourmet Magazine


Recipe Introduction


The Pasta Recipe I’ve Been Coming Back To, Again and Again



List of Ingredients




1½ cups all-purpose flour
2 large eggs
½ teaspoon salt
3 tablespoons water

Recipe





To make pasta dough in a food processor:
Blend flour, eggs, salt, and water in processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered with an inverted bowl, 1 hour to let the gluten relax and make rolling easier. (Note: I skimped on the one hour waiting this time, and it still worked out just fine.)

To make dough by hand:
Mound flour on a work surface, preferably wooden, and make a well in center. Add eggs, salt, and water to well. With a fork, gently beat eggs and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover with an inverted bowl and let stand 1 hour (to make rolling easier).