Pasta Fresca (Fresh Pasta)
Servings: 1 pound
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- pinch of fine salt
- cold water, as needed
Instructions
- Pulse the flour and salt in the bowl of a food processor fitted with the metal blade to evenly distribute. In a medium bowl, beat the eggs together. With the processor running, add the eggs through the feed tube and process until the dough forms a rough ball, about 30 seconds. If the dough resembles small pebbles, add water, ½ teaspoon at a time. If the dough sticks to the sides of the bowl, add flour, 1 tablespoon at a time, and process until the dough forms a rough ball.
- Turn the dough ball and small bits out onto a dry work surface and knead the dough until smooth, about 10 to 12 minutes. Wrap the dough with plastic wrap and set aside for 2 hours to relax.
- Cut the dough into four equal portions. Using a pasta machine, roll out each portion of dough, leaving the pasta as is for filled pastas or lasagna. Cut the pasta sheets into long strands to make fettuccine.