Fresh Pasta Dough

Updated: Sep 1

Yield: 4 servings

2 3/4 C flour

4 eggs (approximately 2/3 cup), whisked together

1/4 t salt

By Hand: On a clean surface make a well with the flour. Pour the eggs slowly into the flour and mix with your 2 fingers until all of the eggs are incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you are going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.


By Food Processor: In the bowl of your food processor pulse the flour 2 to 3 times. In a liquid measuring cup whisk the eggs. While pulsing the machine pour the eggs in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine.

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