Why not roll your own? Pasta, that is. This eggy dough comes together quickly in a food processor.

G. Franco Romagnoli
Source: EatingWell Magazine, September 1998
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To make the pasta dough: Pulse flour and salt in a food processor to blend.

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  • Beat eggs in a glass measuring cup with a fork until blended. With the processor running, slowly pour eggs through the feed tube. Stop, then pulse until mixture resembles coarse meal, about 1 minute (when pinched, the dough should cling together). If the mixture seems too dry, add water, 1 teaspoon at a time; if it seems too wet, add flour, 1 teaspoon at a time, pulsing between additions.

  • Turn the dough out onto a work surface and knead into a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.

  • To roll and cut the pasta: Cut the pasta dough into 12 equal pieces; cover all but one piece with plastic wrap. Flatten the unwrapped dough with the palm of your hand and pass it through the roller of a pasta machine turned to its widest setting. Fold the dough in half and pass it through the machine again, repeating 6 to 8 times, until the edges are smooth.

  • Pass the dough through successively smaller settings until it is the thickness of a dime. Place on a kitchen towel and let dry for 5 minutes. (Pasta dough is very sensitive to humidity. It should be firm and supple. If it seems sticky, dust with flour.)

  • To make fettuccine or tagliatelle, feed sheets of dough through the 1/4-inch cutter of the pasta machine.

  • To make linguine, feed sheets of dough through the 1/8-inch cutter of the pasta machine.

  • Repeat with remaining dough. (Pasta that is not being cooked immediately may be spread on a baking sheet, between sheets of flour-dusted parchment paper, and refrigerated for up to 6 to 8 hours; freeze for longer storage.)

Tips

Make Ahead Tip: Pasta that is not being cooked immediately may be spread on a baking sheet, between sheets of flour-dusted parchment paper, and refrigerated for up to 6 to 8 hours; freeze for longer storage.

Nutrition Facts

128.5 calories; protein 5.1g 10% DV; carbohydrates 22.1g 7% DV; exchange other carbs 1.5; dietary fiber 0.8g 3% DV; sugars 0.6g; fat 1.9g 3% DV; saturated fat 0.6g 3% DV; cholesterol 62mg 21% DV; vitamin a iu 90IU 2% DV; vitamin cmg; folate 7.8mcg 2% DV; calcium 13.7mg 1% DV; iron 1.6mg 9% DV; magnesium 8.3mg 3% DV; potassium 53.8mg 2% DV; sodium 121.2mg 5% DV; thiamin 0.2mg 18% DV.