30 minutes
Experience the joy of crafting your own silky egg pasta using a food processor for an effortless dough preparation.
Unbleached All-Purpose Flour
0 oz
Large Eggs, beaten
each
1. Flour Distribution
In the bowl of a food processor with a metal blade, pulse the flour to ensure even distribution.
2. Egg Incorporation
Add the beaten eggs to the flour. Process until the dough forms a rough ball, about 30 seconds. Adjust if necessary: for a dry, pebbly mixture, add water by 1/2 teaspoon increments; if too sticky, sprinkle in more flour, 1 tablespoon at a time, processing until you achieve the right consistency.
3. Knead the Dough
Transfer dough and any loose flour bits onto a dry surface. Knead until smooth, approximately 1 to 2 minutes. Wrap in plastic and let rest for at least 15 minutes, up to 2 hours.
4. Roll Out Dough
Using a manual pasta machine, roll out the dough according to the manufacturer's instructions. For filled pastas, leave as whole sheets.
5. Cut into Strands
If desired, cut rolled sheets into long strands for fettuccine or your preferred pasta shape.
Transform your pasta with sauces such as tomato-based, Alfredo, pesto, or brown butter and sage, each bringing a unique flavor to complement the pasta.
Experiment with shapes like Tagliatelle, Pappardelle, Farfalle, or Ravioli to create different textures and mouthfeels that pair with various sauces.
Add cooked, pureed spinach to the dough for a nutritional boost and a vibrant green color.
Incorporate proteins like meatballs, sausage, seafood, chicken, or pancetta to turn your pasta dish into a hearty main course.
Mix finely chopped fresh herbs such as basil, parsley, oregano, or thyme into the pasta dough for an aromatic flavor that's perfect for pairing with simple sauces.
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