A food processor makes quick work of mixing flour, eggs and oil into a soft pasta dough before you knead it into a smooth, silky mass.
When making fresh pasta dough, keep in mind that the amount of flour the dough will absorb varies according to the flour, the freshness of your eggs and the humidity. You may need a bit more flour on a rainy or humid day and a less bit less on a hot or dry day.
Fresh Egg Pasta Dough
2 1/2 cups flour, plus extra for dusting
2 Tsp. extra-virgin olive oil
|Add the flour to the work bowl.
Fit a food processor with the metal blade. Add 2 cups of the flour to the food processor work bowl. Set the remaining 1/2 cup flour nearby; you’ll use it later to adjust the consistency of the dough.
|Add the eggs and oil.
Crack the eggs against a flat surface and drop them into a small glass measuring cup. Check for shells, then add the olive oil to the measuring cup. Pour the egg-oil mixture into the processor.
|Mix the dough.
Process the mixture until the flour is evenly moistened and crumbly; this will take about 10 seconds. Pinch the dough to test its consistency.
|Lightly knead the dough.
Transfer the dough to a lightly floured work surface and knead lightly until it feels damp without being sticky and is an even yellow color with no streaks of flour, 1 to 2 minutes.
|Let the dough rest.
Shape the dough into a ball. It will be quite elastic at this point and would spring back on itself if you attempted to roll it out. Cover the ball with a large overturned bowl and let it rest for 30 minutes before rolling.
Once your dough is ready, follow the directions in this post to roll out and cut your pasta. Try using your fresh pasta in one of the delicious recipes below—you’ll be surprised how the homemade dough takes each dish to the next level.
- Fresh Pasta with Prawns and Lemon Oil
- Pappardelle with Rich Meat Sauce
- Spaghetti Puttanesca
- Fettuccine Alfredo
- Linguine with Shrimp
- Tagliatelle with Cilantro Pesto and Chicken