A delightful recipe for making fresh egg pasta from scratch, perfect for any occasion.
Place the flour into the food processor and pulse a few times to aerate.
Aerating the flour helps achieve a lighter dough texture.
Add the eggs to the processor and pulse until the mixture resembles coarse crumbs.
Ensure the eggs are evenly distributed for consistent dough.
Transfer the mixture to a surface and knead until it forms a smooth dough.
If the dough feels too dry, add a teaspoon of water at a time.
Wrap the dough in plastic wrap and let it rest for 30 minutes.
Resting allows the gluten to relax, making the dough easier to roll.
Roll out the dough using a rolling pin or pasta machine to your desired thickness.
Keep the surface and rolling pin well-floured to prevent sticking.
Cut the dough into your preferred pasta shape using a pasta cutter.
Separate the strands immediately to avoid clumping.
Cook the pasta in boiling salted water for 2-3 minutes until al dente.
Taste the pasta to ensure it reaches your preferred texture.
Serve the pasta with your favorite sauce and enjoy.
Fresh pasta pairs wonderfully with simple sauces to highlight its flavor.
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