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Basic Fresh Egg Pasta
Yield: 1¾ pounds
This basic and fresh Pasta dough will be better than any boxed pasta. Using only flour and eggs its very simple to make and you can cut it into any shape you want. Fresh pasta cooks faster than boxed pasta so it’s just all the more reason to use this recipe.
Ingredients:
3½ cups unbleached all-purpose flour
5 large eggs
1-teaspoon salt
1-teaspoon extra virgin olive oil
Equipment:
Measuring cups and spoons
Fork
Food processor (optional)
Plastic wrap
Directions:
On a clean counter pour the flour and shape into a mound, creating a well in the center of it. To the well add the eggs, salt, and olive oil. With a fork lightly beat the eggs, drawing in some flour as you go, until the eggs are mixed in and slightly thickened. Incorporate the rest of the flour into the eggs with your fingertips, until a smooth not to stiff dough forms. Add more water if the dough feels too crumbly and dry.
If you use a food Processor combine all ingredients in the processor and blend for 15 to 20 seconds. Then knead the dough until satiny and very elastic, about 10 minutes.
Divide the dough into 4 parts and loosely wrap in plastic wrap. If you have time let the dough rest for 30 minutes before rolling out.
Whole Wheat Pasta
-Prepare egg pasta but substitute 1 to 1 ½ cups whole-wheat flour for the all-purpose flour. This dough may need a little more liquid
Herb pasta
-To have pasta flecked with beautiful herbs, choose your favorite herb; prepare the egg pasta adding a ½ cup of minced strong herbs (sage, rosemary, thyme) or 1-½ cups of minced mild herbs (Basil, chives parsley) to the flour with the eggs