Homemade Pasta
Homemade Pasta
© Chef Laura Bonicelli
Silky ribbons of golden pasta with that perfect al dente bite you can only achieve from scratch. Made with just flour, farm-fresh eggs, and good olive oil, this is the foundation for countless memorable meals that bring family and friends together around the table.
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Servings
4 servings
Ingredients
- 2 1/2 cupsflour
- 4 large organic eggs (3 to 5, depending on size)
- 1 tablespoonolive oil
- additional olive oil to coat
Instructions
- 1
In a food processor fitted with a steel blade, measure flour. With the motor running, crack eggs one by one and drop into flour through the feed tube. As soon as the dough begins to form and collect into a ball, rotating in a mass, stop adding eggs. Pour in 1 tablespoon of oil and continue mixing for 30 to .
- 2
Put dough on a plate and coat generously with olive oil. Cover with a bowl and let rest for 1 to . If it rests for longer than that, the dough will discolor.
- 3
Roll dough out and cut into desired pasta shape. Cook fresh or dry.
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.