Homemade Egg Pasta Recipe
Addiction to this homemade egg pasta recipe is totally legal! I am sure this super delicious italian homemade egg pasta is gonna bowl you over with its addictive flavor! A good way to use up pasta is to make some amazing homemade egg pasta. There is not a single month when I don't serve this yummy main dish! Your near and dear ones including your pals will vouch for this tempting homemade egg pasta recipe. Try it.
Ingredients
1 1/2 - 1 3/4 cups all-purpose flour
3 large eggs
2 teaspoons olive oil
Directions
Put 1 1/2 cups of the flour in the workbowl of a food processor along with the eggs and the olive oil.
Process for about 30 seconds.
If the mixture forms a ball immediately and is wet to the touch, mix in the remaining flour by the tablespoon and process until the dough feels soft but not sticky.
Divide the dough into quarters.
Flatten one of these to about a 1/2-inch thickness and lightly flour both sides.
With the pasta machine's smooth rollers adjusted to the widest setting, pass the dough through the feeder.
Fold into thirds, flatten it, and run it through this setting 5 more times to knead the dough.
The kneaded dough should be smooth and satiny.
Adjust the control to the next smallest setting, and feed the sheet through the machine.
Do not fold at this point.
Repeat the process, narrowing the setting each time, until the desired thickness is achieved€”usually with the next-to-last setting.
Flour the dough as necessary to prevent sticking.
Lay the sheet on a lightly floured surface and repeat with the remaining portions of dough.
With a knife, cut the sheets in half crosswise for easier handling.
To cut the noodles, run one piece of dough at a time through the selected cutting rollers.
Gently toss the noodles with flour and set them aside on a baking sheet.
The pasta may be cooked immediately or left to dry uncovered for 2 to 3 hours.
Process for about 30 seconds.
If the mixture forms a ball immediately and is wet to the touch, mix in the remaining flour by the tablespoon and process until the dough feels soft but not sticky.
Divide the dough into quarters.
Flatten one of these to about a 1/2-inch thickness and lightly flour both sides.
With the pasta machine's smooth rollers adjusted to the widest setting, pass the dough through the feeder.
Fold into thirds, flatten it, and run it through this setting 5 more times to knead the dough.
The kneaded dough should be smooth and satiny.
Adjust the control to the next smallest setting, and feed the sheet through the machine.
Do not fold at this point.
Repeat the process, narrowing the setting each time, until the desired thickness is achieved€”usually with the next-to-last setting.
Flour the dough as necessary to prevent sticking.
Lay the sheet on a lightly floured surface and repeat with the remaining portions of dough.
With a knife, cut the sheets in half crosswise for easier handling.
To cut the noodles, run one piece of dough at a time through the selected cutting rollers.
Gently toss the noodles with flour and set them aside on a baking sheet.
The pasta may be cooked immediately or left to dry uncovered for 2 to 3 hours.
