12/02/2024
Love the taste of freshly made pasta but no time? Here's a simple and reliable recipe from America's Test Kitchen we tried & love.Fresh Egg Pasta Recipe
Ingredients:
2 cups (10 ounces) all-purpose flour
2 large eggs
6 egg yolks
2 tablespoons olive oil
Instructions:
1. Process the flour, eggs, egg yolks and olive oil in a food processor for about 45 seconds, until it forms a cohesive ball. The dough ball should feel just slightly tacky to the touch. If the dough feels sticky, you can add 1 tablespoon of flour at a time (up to 1/4 cup). If the dough does not come together, you can add up to 1 tablespoon of water, 1 teaspoon at a time. Pulse the processor for an additional 30 seconds after you have made your adjustments.
2. Knead the dough ball on a dry surface for 1 to 2 minutes and bring it into a cylinder shape that is about 6 inches long. Place dough in a bowl covered with beeswax wrap and set aside for a minimum of 1 hour and up to 4 hours to relax the gluten before the rolling the dough out. You can refrigerate the dough before resting if you need longer, then take it out of the refrigerator and rest at room temperature for 1 to 4 hours.
3. Cut the dough cylinder crosswise into 6 equal pieces. Working with 1 piece of dough (and covering the rest), dust with flour, then press it into a square.
4. Run the dough through the pasta roller at the largest setting or roll out with a rolling pin. If the dough starts to stick, you can dust with more flour.
5. Place the rolled pasta sheets on kitchen towels and leave uncovered for about 15 minutes, or until the edges start to dry ever so slightly.
6. Cut the pasta sheets to the desired noodle or use to make ravioli.
7. Cook the noodles within the hour in heavily salted water for about 3 minutes.
