One of life's great miracles is fresh pasta. The secret is that it's actually very easy to make. When I was working at a restaurant, I learned a little secret that not a lot of chefs who make pasta in a restaurant ever tell you: it's not necessary to knead the dough if you let your food processor do it for you. You'll need a good quality food processor, a pasta rolling machine, and a little trial and error.
3 1/2 cups all purpose flour (substitute semolina if you have it)
3 whole eggs
3 egg yolks
1 T exra virgin olive oil
1/2 tsp. kosher salt
cold water
Add flour to food processor. Pulse 2-3 times to break up lumps. Add eggs, yolks, olive oil and salt and turn processor on. Let process for about 60-90 seconds until the mixture looks like corn meal.
Slowly drizzle in cold water until dough pulls away from side of processor. Knead 1-2 minutes on a floured surface until the dough comes together.
Form into a ball, wrap in parchment paper or plastic wrap and rest in refrigerator for 30 minutes.
Note: this is the time to make your sauce. When the sauce is done, it's time to roll out the dough. Also make sure to have a large pasta pot coming to the boil by this point. The pasta only has to boil for about a minute, so it goes fast when the noodles are ready!
Set up your pasta machine. Cut pasta dough into fourths. Re-wrap three so they won't dry out.
Flatten piece to be rolled, and pass through pasta machine on widest setting.
Fold in thirds, pass through again. Fold in thirds again and pass through a third time. Next, run sheet through each successive thinner setting once until you reach the thinnest level.
Cut the pasta to desired shape, or use sheets for ravioli. If the pasta sheet is sticky, lay over the back of two chairs or a standing laundry rack for about 30 minutes to dry out. Dough can be frozen for up to a week or in the fridge for a couple of days. You can also cut your pasta, form into nests, and freeze on a sheet pan wrapped in a double layer of plastic wrap for a couple of weeks.
Tip: roll the pasta in corn meal to discourage sticking while you are cutting and form into nests on a sheet pan. When you boil it, the corn meal just settles to the bottom of the pan.
To incorporate into sauce, put pasta into a salted, boiling pot of water. Cover to return to boil, remove after 1-2 minutes or until just under al dente. Drain, add to sauce and cook until done, adding ladles of pasta water if the sauce is too tight. Garnish with fresh herbs and grated cheese.
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