Basic Egg Pasta Dough

Best for hand rolling.

Vegetarian addedApril 2018

• 3 cups all-purpose flour
• ¼ teaspoon Kosher salt
• 2 large eggs
• 1 tablespoon olive oil

1. Position multipurpose blade in food processor. Add flour and salt. Pulse a few times to aerate.
2. Place eggs and olive oil in a liquid measuring cup. With food processor running, slowly add oil and eggs, one at a time, through the feed tube. Process 45 seconds to 1 minute or until dough starts to form a large crumbly mass that does not stick to sides of bowl. If dough seems dry, add water, 1 teaspoon at a time, until dough just starts to pull together.
3. Place dough onto clean surface lightly dusted with flour. Knead by hand 2 to 3 minutes or until dough is smooth. Wrap tightly in plastic. Refrigerate at least 30 minutes or up to 2 days before processing with pasta roller.

Tips

• For best results, weigh the flour.
• Pasta dough can be stored in the freezer for up to 1 month. Prepare dough as directed, wrap tightly in plastic wrap, then place in resealable plastic freezer bag, making sure to press out as much air as possible. Thaw dough completely in refrigerator before rolling and cutting as directed.
• To freeze uncooked cut pasta, arrange noodles in a single layer on a rimmed baking sheet lined with parchment paper. Freeze until firm, then transfer pasta to large resealable freezer bags, pressing out as much air as possible.