Basic Pasta Dough

By á-1536

dough

Ingredients

• 3 large eggs, beaten
• 1 tbsp. Italian extra-virgin olive oil
• 2 c. unbleached all-purpose flour (10oz.) plus extra for rolling
• 1 tsp. kosher salt or 1/2 tsp. fine salt

Preparation

Step 1

1. In the work bowl of a food processor, pulse the eggs and oil to combine. In a small bowl, stir together the flour and salt. With the machine running, add the flour mixture through the feed tube. Process until the mixture holds together or forms a ball. (NOTE: If the dough is too dry, add a few drops of warm water and process briefly. If the dough is too sticky, remove it from the processor and knead it with just enough flour to make it smooth and elastic)
2. Remove the dough from the work bowl and cover with plastic wrap; let it rest for 20-30 minutes at room temperature.
3. Cut the pasta dough into fourths. Wrap three of the pieces in plastic wrap; then set aside until needed. Flatten the remaining piece into a rectangle, approximately the same width as the pasta machine rollers. Adjust the pasta machine rollers to their widest setting.
4. Roll the rectangle of past through the rollers one time. Then, fold the rectangle into thirds and feed it through the roller 6 more times, folding the dough into thirds each time. Dust lightly with flour, if necessary, to keep it from sticking. Tighten the rollers of the pasta machine one notch; and feed the dough through the rollers without folding. Continue to feed the dough through the rollers without folding; tightening the rollers one notch each time, until the pasta is the desired thickness. Repeat the rolling process with the remaining three pieces of dough. Allow the pasta sheets to dry 5 minutes before cutting, shaping or filling.

NOTE: During winter months, add 1-2 tbsp. flour

CUTTING: to cut the pasta by hand, dust the pasta sheet lightly with flour, then roll into a loose cylinder. Using a sharp chef's knife, cut the cylinder crosswise into the desired width. Unroll the noodles and place them on a flour-dusted baking sheet or a clean kitchen towel, or hang them on a pasta rack. Let them dry 5-10 minutes before cooking.