Fresh egg pasta

How to make pasta dough in the food processor.

Course Main Course

Cuisine Italian

Prep Time 20

Servings people

Calories 497kcal

Author Eva

Add the flour and durum semolina to a food processor fitted with the blades and crack the eggs in it. Start the food processor, the flour will incorporate the eggs and at first the texture will resemble cous cous. Pour in the olive oil at this point.
Keep working it until the dough comes together in a ball. Depending on the size of your eggs, you may need to add a splash of water to hydrate the dough so that it comes together easily. Add one tablespoon at a time, you may need as little as one. If your eggs are very small, you may need up to 1/8 cup.
Take the dough out of the food processor and place under a bowl to rest for 15 minutes. When ready, proceed to roll out and form into chosen pasta shape, either by hand or with the help of a pasta machine.
Cooking fresh pasta requires only 2 minutes in salted boiling water. I recommend to add a splash of olive oil to the cooking water before adding the pasta, to prevent the noodles from sticking to each other.

The quantities indicated in this recipe are what, in my opinion, a regular household food processor can withstand. This batch feeds 2-3 people. If you need to feed a larger party, I recommend to make several batches separately rather than doubling the ingredients.
The nutritional information included in this post is made with an online calculator and is to be intended as a guideline only.