| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 1 hr |
| Yield: | 6 servings (1 pound) |
Ingredients
- 2 cups all-purpose flour, plus more for kneading and rolling the dough
- Pinch kosher salt
- 2 large eggs, beaten
- 2 tablespoons extra-virgin olive oil
Instructions
- Put the flour and salt in the bowl of a food processor and pulse just to combine. Combine the eggs, olive oil and 1/4 cup cold water in a spouted measuring cup. With the machine running, pour the wet ingredients into the flour and process until the dough begins to form a ball on the blade. If the dough is still too crumbly, add more water a teaspoon at a time until the dough forms a ball. Process to knead and smooth the dough, about 20 seconds.
- Dump the dough onto a floured work surface and knead a few times to get a smooth ball. Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes or up to overnight in the refrigerator (bring to room temperature before rolling, if refrigerated).
- To roll the dough: Cut the dough into 4 pieces. Keep the pieces covered until you are ready to roll them. Form 1 piece of dough into a rough rectangle shape. Roll and stretch it as thin as possible; it should measure approximately 10-by-12 inches. Keeping the dough well floured, roll it inward from 2 opposite sides, jelly-roll style. Cut the dough at 1/2- inch intervals and unfurl each piece into separate strands. Form the pasta into loose nests and rest on a floured baking sheet. Repeat with the remaining pieces of pasta.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 215 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 6 g |
| Cholesterol | 62 mg |
| Sodium | 44 mg |
Reviews
I love this recipe! I have made it several times and turns out perfectly every time. Can roll out by hand or with pasta machine.
Very Easy and quick! love making this.
This recipe is really exceptional! And as a kid and never before pasta maker I had my doubts but it turned amazing! The only problem I had was getting a straight pasta noodle. Hope you try this recipe out!
Note:
Really salt your boiling water!!!!!!!
I had to throw away this dough! No amount of kneading would bring it together. It was just a dry, crumbly mess. I even tried adding a tablespoon of water, but it didn’t help. Afterwards, I did some record research and most fresh pasta recipes use 2EGGS PER CUP OF FLOUR!!! Don’t waste your time with this recipe