Fresh Egg Pasta (Pasta all’Uovo) - dummies

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

Making your own pasta is surprisingly easy, especially if you use a food processor and manual pasta machine. (Before the invention of the food processor, making the dough for fresh pasta took about 20 minutes. With the food processor, it takes about 1 minute.)

[Credit: ©]
Credit: ©

Preparation time: 50 minutes

Cooking time: None

Special tools: Food processor, manual pasta machine

Yield: 6 servings

2-1⁄4 cups flour plus flour for dusting work surface and pasta

3 eggs

Pinch of salt

1⁄2 tablespoon olive oil

  1. Place the flour in the bowl of a food processor.

    With the motor running, add the eggs 1 at a time and then add the salt and olive oil. Process for 10 more seconds.

  2. Transfer the dough to a flat, flour-dusted surface.

    Knead it until it forms a smooth, firm ball, about 5 minutes. Place it in a bowl, cover it with a kitchen towel, and set aside for about 30 minutes.

  3. Divide the dough into 5 balls.

  4. With the palm of your hand, flatten each ball.

    Set the wheel for the rollers of the pasta machine on the widest setting. Turning the handle, roll the dough through. Lightly dust the pasta with flour and fold it into thirds. Roll it through the machine again. Repeat this 3 more times, folding the dough each time.

  5. Continue rolling the pasta through the machine, dusting it with flour, but no longer folding it in between rolling.

    Make the opening smaller each time, until you have a long sheet of pasta that is about 1⁄16-inch thick. You can now cut it into different shapes with the pasta machine.