Basic Egg-Pasta Recipe

Ingredients

Directions

1. Combine the flour and egg in the mixing bowl of a food processor fitted with a steel blade.
2. Process for a few minutes.
3. The dough will look very granular, like yellow-colored, uncooked cream of wheat.
4. Pinch the dough.
5. It should stock together.
6. If it does not stick, mix in a bit of oil or water.
7. Form a ball with the dough and knead for a few minutes on a lightly floured board.
8. It will become smooth and hard(much harder than bread dough).
9. In a few minutes, the dough should look satiny and smooth.
10. Wrap it in plastic and let rest for about 30 minutes.
11. Then roll out the dough through a pasta roller or by hand.
12. Sprinkle additional flour on the dough as needed to prevent sticking.
13. The dough is quite forgiving and can be handled easily.
14. When the rolled-out pasta sheet feels dry, not sticky, cut into noodles by hand or with the machine.
15. If you have a pasta drying rack, hang the cut pasta on the rack.
16. If not, wrap the noodles around your hand to form a nest and set it on a lightly floured board.
17. Toss with flour on occasion to allow the pasta to dry evenly.
18. Fresh pasta cooks quickly.
19. Add it to boiling water and test a strand every 15 seconds until done.
20. Sometimes, I vary this recipe by adding 1 1/2 tsp. of olive oil and up to 1 tbsp. of a flavoring ingredient, such as minced fresh herbs or garlic, tomato paste or pureed beets.
21. Keeping the same proportions of 1 egg to 3/4 cup flour, the recipe can be multiplied as many times as needed.
22. A 1 egg recipe will feed 1 or 2 people for a main course;a 2 egg recipe feeds 2 to 3.
23. An average size food processor will handle a 3 egg recipe easily.
24. If you need to make more, it is a good idea to make several batches.