Fresh Egg Pasta (Pasta Fresca)
From EatingWell: September 1998
Why not roll your own? Pasta, that is. This eggy dough comes together quickly in a food processor.
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 4 large eggs
- 1-2 tablespoons water, if needed
- To make the pasta dough: Pulse flour and salt in a food processor to blend.
- 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 & Notes
- 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.
Per serving: 128 calories; 2 g fat (1 g sat, 1 g mono); 71 mg cholesterol; 22 g carbohydrates; 5 g protein; 1 g fiber; 121 mg sodium; 53 mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch
More From EatingWell
Making a satisfying, low-calorie dinner is easy with our one-...
It’s easy to make a healthy dinner recipe without dirtying...
Grab a box of your favorite whole-wheat linguine or penne...
Good news for people who eat breakfast—they tend to weigh...
Spaghetti squash is the ultimate pasta impostor: it is a...
Cutlets—typically a thin slice of meat cut from the rib...
Whether you’re watching your finances or just trying to put a...
The season of decorative holiday cookies is one of the most...
Winter salads can taste like a refreshing start to those...
There is no room for a roast that's anything less than...
Chocolate is such a rich and indulgent treat it almost seems...
Creamy blue cheese isn’t just for salads and dressing anymore...
Chopped, layered, pulsed or stirred, these easy dips are...
Ginger pairs well with soy sauce, chile peppers and garlic,...
Our healthy pumpkin dessert recipes are lighter twists on the...
A popular meat around the globe, lamb is raised and consumed...
- 8 or more
- Ease of Preparation
- Total Time
- More than 1 hour
- September 1998