Goes great with the fresh tomato sauce recipe included in the July 2011 edition of the Mrs. Wages Newsletter.
3 cups flour, use bread flour, if you can find it.
(You can also mix in ¼ cup of whole wheat flour for the added fiber.)
1 cup eggs beaten
1 tbsp kosher salt
2-4 tablespoon water
- Add flour and salt to food processor, pulse to mix.
- With processor running add eggs in a steady stream.
- Add water 1 tablespoon at a time until a firm ball forms, continue to process for 20 seconds.
- Remove pasta to a floured surface and knead into a ball, dough should be just barely sticky to the touch. Place into a plastic bag and let rest for 30 minutes.
- Divide dough into 4 equal portions, on floured surface begin working past through rollers with on largest setting. Drop the setting smaller and continue to roll out sheet until desired thickness is achieved. I keep mine fairly thick. Continue with remaining pasta.
- Change handle on pasta machine to cutting slot and feed sheets of past through cutters, or hand cut into desired widths or lengths.
- You can drape pasta to dry over a dowel fitted between two chairs or simply separated strands and coat with flour and leave on a pan.
- Boil fresh pasta for 3-5 minutes in large volume of salted water. Drain and immediately toss pasta with prepared sauce and serve.