Homemade Pasta

America's Test Kitchen

Makes about 1/3 lb of pasta, serves 2 or 3 as fettuccine

Fresh pasta is quite a bit of extra work to make, but it gets a lot easier with practice. The results are delicious and worth it on days you have the extra time to haul out the pasta machine.

Ingredients

  • 2/3 c AP flour, plus extra as needed
  • 1 egg
  • water

Put the flour and egg into a small food processor and run until the dough forms a rough ball, about 30 seconds. If the dough resembles small pebbles, add a 1/2 tsp of water of water at a time until it comes together. If the dough is sticking to the sides, add one tablespoon of flour at a time until it comes together. Turn out the dough onto a clean counter. Knead dough until it is smooth, about 2 minutes. Cover with plastic wrap and let it rest for 15 minutes (or up to 2 hours - but not more than that) until it is ready to be rolled as per the directions on your pasta machine.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License