Fresh Pasta Recipe
Fresh Pasta!
Yield: 4
Ingredients
- 440g All purpose Flour (About 3 cups)
- 4eggs plus 1 yolk
- 1/4c olive oil
- 1tsp salt
Instructions
- Add all ingredients to bowl of a food processor. Pulse until dough just pulls away from the sides and starts to come together. If the dough is not coming together, add water 1 Tablespoon at a time until ball forms.
- Transfer dough to floured work surface. Knead dough for 5-8 minutes until smooth ball is formed. Dough should feel very smooth and spring back slightly when you press into it. You can’t over knead, so if in doubt, knead a little more. Form dough into 2 discs, wrap in plastic wrap and let rest in fridge for 30 minutes.
- Once rested remove dough from fridge. Take 1/2 of one of your discs and flatten slightly. Lightly dust with flour then start running dough through pasta machine. Start on the lowest setting, 1. Roll pasta through then fold into thirds and repeat 1-2 more times on this setting. Then, start rolling through one number at a time until you reach desired thickness. I usually end on a 5 or 6, but every machine is a little different. As you are rolling, if your pasta feels sticky dust with more flour. Repeat this process with your remaining pieces of dough.
- After you have your flat sheets you are free to cut into whatever shapes you want. Fettuccini, ravioli, lasagna, whatever your heart desires.
