Italian Fresh Pasta — Pasta Dough

Classic fresh pasta dough made with flour, eggs, olive oil, and salt. Mix by food processor or hand, knead briefly, rest, then roll through a pasta machine for sheets or ravioli.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Food Processor: Put the flour and salt in the container of a food processor fitted with the plastic blade and pulse once or twice. Add the eggs and olive oil and turn the machine on. Process until a ball begins to form, about 30 seconds. Add a few drops of water if the dough is dry and grainy; add a little flour if dough sticks to the side of the bowl.

Step 2

Instructions By Hand: 1. Combine the flour and salt in a large bowl or on a clean surface. Create a well deep enough for the eggs in the flour and add eggs and oil. Mix with your hands until you can create a ball. Add a few drops of water if the dough is dry and grainy; add a little flour if dough sticks to the side of the bowl.

Step 3

2. Turn the dough out onto a dry, lightly floured work surface and knead until it is smooth, just 1 or 2 minutes. Add water by the half teaspoonful if the mixture is dry; add flour if it is sticky. This should be an easy dough to work.

Step 4

3. Cut the dough into 6 pieces; wrap 5 pieces in plastic. (If time allows, wrap it all in plastic and refrigerate for 1 to 24 hours.)

Step 5

4. Clamp a pasta rolling machine to a counter and sprinkle the counter with flour; have more flour ready. Put a piece of dough through the widest setting (usually #1). Decrease the distance between the rollers, making the strip thinner, flouring as needed.