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
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- 8 or more
- Ease of Preparation
- Total Time
- More than 1 hour
- September 1998