Serves 4 – 6. 650 calories
- 400 grams flour (about 2 cups) (Classically, Italians use 00 semolina flour, but here in U.S. I use regular flour.)
- 1/2 tsp salt
- 4 eggs
- 1 tsp olive oil
- 1 tsp water
Place flour and salt in food processor and give it a whirl to blend.
Place eggs, oil, and water in a glass measuring cup and mix with fork or whisk to blend. With the food processor running, pour the egg mixture into the flour then pulse until it is all stuck in a ball. Turn out onto a floured surface and knead until smooth. Wrap in plastic wrap and let it rest for at least half an hour. You can put this in the fridge for up to 24 hours. Let it come back to room temperature before continuing.
On a floured surface, roll the pasta to as thin as you would like it. You may want to divide the dough in half or even thirds to make this bit easier.
- If you are making tagliatelle or pappardelle noodles: roll out to your desired thickness, allow to dry about 20 minutes, roll making an “S” roll, then slice to your desired width. Open and spread out the tagliatelle on the board and make little nests for them to dry.
- If you are making lasagna noodles: Roll out to your desired thickness and slice into rectangles that fit your lasagna pan.
- If you are making raviolis: this will be a later post, linked to here.
- If you are making fettuccini, linguini, or angel-hair with a pasta-maker: roll into a rectangle that will feed into your machine, set your pasta machine to the thickest setting (usually marked “1”), and feed it through the pasta roller. You may want to repeat once or twice at the same setting, folding dough into thirds (this helps to strengthen the gluten in the flour, giving it a chewier texture when cooked). Begin changing the settings on your roller to roll the pasta thinner and thinner. Roll the pasta two or three times at each setting, because the pasta tends to pull and catch if you don’t. It might get too long to manage – just cut it in half and work with each half separately. Roll the pasta as thin as you like; I generally go to 6 or 7 on my machine, but you may have different settings.
To cook the pasta immediately, bring a large pot of water to a boil, salt the water, and cook the pasta until al dente, 4-5 minutes. To dry, lay the pasta over a clothes drying rack, coat hangers, or the back of a chair, and let air dry until completely brittle. Store in an airtight container for several weeks. To freeze, either freeze flat in long noodles or in the basket-shape on a baking sheet until completely frozen. Gather into an airtight container and freeze for up to three months. Dried and frozen noodles need an extra minute or two to cook.