Fresh Homemade Pasta
Although many pasta recipes suggest making the dough by hand, I have successfully made it in the food processor, and it seems to be just fine (sorry if I am offending some Italian purists). If the dough seems to dry add a little water, and if it’s too sticky add a little flour.
Servings
Makes600g of dough
Servings
Makes600g of dough
Ingredients
  • 400g plain flouruse “00” Italian flour if you can find it (see note above to use a mix of flours)
  • 4whole eggs
  • 1tablespoon olive oil(optional)
Instructions
To make by hand:
  1. Measure out the flour in a large mixing bowl. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner edge.
  2. Once about half the flour is incorporated start kneading with both hands, using palms. When the dough comes together in a cohesive mass, transfer it to lightly floured work surface and continue kneading for about 5 minutes. The dough should be elastic and a little sticky. Oil the surface of the dough and cover with cling wrap. Allow to rest for at least 30 minutes at room temperature before using. Else refrigerate or freeze tightly wrapped.
To make in a food processor:
  1. Place the flour in the bowl of a food processor, fitted with the dough blade.
  2. Add all the eggs and olive oil.
  3. Pulse / mix on low speed until dough comes together.
  4. Once, transfer the dough to lightly floured work surface and continue kneading by hand for a minute to bring it together. Oil the surface of the dough and cover with cling wrap. Allow to rest for at least 30 minutes at room temperature before using. Else refrigerate or freeze tightly wrapped.
To use:
  1. Divide the dough into smaller, manageable portions, and run it thorugh the widest setting at least 5-8 times. Every time, fold it over and turn it 90 degrees before feeding again into the machine. At any stage, if the dough looks sticky, flour it.
  2. Once this is done, the pasta should start looking smooth and satiny. Now take it to the thinner settings as needed. For the silkiest pasta, take it through each setting twice. Use as needed.
Recipe Notes

To freeze, pat the dough into a flat disc. Lightly oil the surface and tightly wrap in cling wrap. Then place in another zipped plastic bag, removing all the air, before placing in the freezer.

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