Simple Technique for Egg Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 8
Ingredients
  • 2 cups very finely ground hard durum wheat flour (may be called semolina in the US)
  • 4 large eggs
  • ½ teaspoon salt
  • 1-2 tablespoons extra virgin olive oil
Instructions
  1. Combine all ingredients in the bowl of a food processor and pulse a few times until everything comes together into a crumbly dough. Turn out onto the counter and knead into a ball. Divide into fourths and cover with a damp towel so dough doesn't dry out while you work.
  2. Pass one of the pieces of dough through the widest setting on a pasta roller, then fold in thirds and repeat folding and rolling four times in total. Finally, fold in thirds and turn the dough 90 degrees so the raw edge is passing through first (a folded edge towards you) and pass the dough through each successively smaller setting until you have a thin, long piece of dough. Use as is for ravioli or pass through a pasta cutter for fettuccine or linguine. Toss with a bit of the flour so the pasta doesn't stick together. Repeat with remaining pieces of dough.
  3. Cook the pasta in a large pot of salted boiling water just until cooked through, about 2 minutes. Drain and serve.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2016/07/simple-technique-egg-pasta/