A Basic Recipe For Fresh Egg Pasta

QUICK AND EASY FRESH EGG PASTA

Steps:

• Mix flour and salt together in a large bowl; push into a mound and make a well in the center. Place egg, water, and olive oil into the well; mix together, slowly incorporating the flour mixture until dough is combined.
• Turn out dough onto a floured work surface; knead until ball forms, 5 to 10 minutes. Divide in half; form into balls. Wrap each dough ball in plastic wrap; rest dough until malleable, about 30 minutes.
• Remove plastic wrap. Roll out dough balls; cut into desired shapes with a knife or pasta roller.

BASIC EGG PASTA

Steps:

• Pile flour onto a work surface and make a small well in the center; place eggs, egg yolks, olive oil, and salt into the well. Gently stir the egg mixture with a fork, gradually drawing in flour until dough comes together.
• Knead dough with hands until smooth and leathery, about 10 minutes.
• Wrap dough in plastic wrap; let rest until malleable, 1 to 2 hours. Remove plastic wrap.
• Cut dough into four pieces; roll out with a rolling pin. Run flattened pieces through a pasta roller to create desired noodle shape.

FRESH EGG PASTA DOUGH

Steps:

• In a food processor combine the flour, salt, eggs, oil and 4 tablespoons water and process until the mixture begins to form a ball, adding more water, 1 teaspoon at a time, if the dough is too dry. Process 30 seconds more to knead it. Remove the dough from the processor and let it rest, covered with an inverted bowl, at room temperature for 1 hour.
• Set the smooth rollers of a pasta machine at the highest number. (The rollers will be wide apart.) Divide the dough into 4 pieces, flatten 1 piece into a rectangle, and cover the remaining pieces with an inverted bowl. Dust the rectangle with flour and feed it through the rollers. Fold the rectangle in half and feed it through the rollers 6-8 more times, folding in half each time and dusting with flour if necessary to keep it from sticking. Turn the dial down one notch and feed the dough through the rollers without folding. Continue to feed the dough through the rollers without folding, turning the dial lower one notch each time, until the lowest notch is reached. Roll the remaining pieces of pasta dough in the same manner.
• Use the blades of a pasta machine that will cut 1/4-inch wide strips. Feed one end of a sheet of pasta dough through the blades, holding the other end straight up from the machine. Catch the strips from underneath the machine before the sheet goes completely through the rollers and put the cut strips lightly across floured jelly-roll pans or let them hang over the top of straight-backed chairs or on hangars. Let the pasta dry for 5 minutes, before cooking.