- Level: Intermediate
- Total: 2 hr 40 min (includes resting time)
- Active: 1 hr 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 259
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 10 g
- Cholesterol
- 116 mg
- Sodium
- 204 mg
Guess what? You don't need a pasta machine or fancy pasta attachment for your mixer to make homemade pasta. I like to use whole eggs in my pasta dough because it makes it easier to work with and yields a more tender noodle.
- Level: Intermediate
- Total: 2 hr 40 min (includes resting time)
- Active: 1 hr 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 259
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 10 g
- Cholesterol
- 116 mg
- Sodium
- 204 mg
Ingredients
Directions
- Combine the eggs, flour, olive oil, salt and 1 tablespoon water in the bowl of a food processor. Pulse until a dough forms, about 10 seconds. Remove the dough from the food processor to a lightly floured surface. Knead the dough until smooth and elastic, 4 to 5 minutes. Shape the dough into a ball; wrap with plastic and rest at room temperature for 30 minutes.
- Cut the dough in half and keep one half refrigerated. Cut the remaining half into two equal pieces. (Make sure to keep the unused dough pieces covered.)
- Working with one piece at a time, roll the dough with a rolling pin as thin as possible (but still thick enough to be lifted off the counter without breaking, about a 10-by-16- inch rectangle; the dough should be paper-thin, but you shouldn’t be able to see through it.)
- Dust each dough sheet with flour. Fold the dough in half (using the short ends) and dust the top with flour. Repeat twice more, dusting with flour between each layer to create a stack. Use a sharp knife to cut the dough into thin strips (1/4-inch wide).
- Separate the noodles into “nests” and let dry on a lightly floured surface, about 1 hour. Repeat the process with the remaining dough piece, then with the remaining refrigerated dough.
