Fresh Egg Pasta

By LoriCaputo

Ingredients

• 3 1/2 3 ½ cups flour
• 5 eggs
• 1 tsp. salt
• 1 tsp. olive oil

Preparation

Step 1

Make a well in the center of the flour, add lightly beaten eggs, drawing in some flour as you go, until the eggs are mixed and slightly thickened. Using fingertips gradually incorporate the flour, blend until smooth, but not too stiff. Knead dough until elastic, about 10 minutes. Wrap dough in plastic, rest 30 minutes.

For spinach pasta cook 10 oz. fresh spinach, trimmed, and washed, and squeezed dry and mince. Prepare pasta as above, decreasing eggs to 2 and adding the spinach to flour with the eggs.

For herb pasta-substitute ½ cup minced strong herbs, such as rosemary, thyme, oregano, etc., or 1 ½ cups milk herbs, such as basil or parsley to flour with the eggs.