• Prep Time:
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  • Serves: 4 Servings

Pasta Dough

  • Recipe Submitted by on

Category: Pies, Pasta, Italian

 Ingredients List

  • 2 lg Eggs
  • 1 ts Olive oil
  • 1/4 ts Salt
  • 1 c All-Purpose Flour


FOOD PROCESSOR METHOD: Add eggs, olive oil, and salt. Pulse until combined.
Gradually add flour by running the machine, add flour; run machine, add
flour; run machine, continue until all flour is added. Run the machine
until a ball forms on the blade, and the dough is crumbly and a little dry.

HAND METHOD: Make a well with the flour. Beat eggs; add eggs, olive oil,
and salt to the well. Stir with a fork in circular motion until dough is
crumbly and slightly dry.

BOTH METHODS: Place dough on a floured surface, and push small portions of
dough away from you with the ball of your hand. Next place the dough on a
floured surface, and knead it about 3 minutes. If you used the food
processor method the dough may be used immediately otherwise let the dough
rest in the refrigerator for 30 minutes. Roll dough a thin as possible,
seasoned pasta makers say, roll it until you can see your hand through it.
Cook's magazine article in Mar/Apr 88, states to knead dough 10 to 15
minutes, until it is resilient and surface is satiny. Let rest 1 hour

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