Fresh Pasta
This recipe guides you through making fresh pasta dough from scratch using a food processor. It combines cake and all-purpose flours with egg yolks, oil, and water, followed by kneading, resting, rolling thin with a machine, and cutting into shape.
Equipment
- 1 Food Processor
- 1 Pasta-Rolling Machine
- 1 Plastic Wrap
- 1 Measuring Cups and Spoons
Ingredients
Main
- 2 cups cake flour
- 1 cup all-purpose flour plus extra for dusting
- 4 large egg yolks at room temperature
- 1/8 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
Instructions
- Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
- Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
- Cut the dough into quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time, until the pasta is about 1/8 to 1/16-inch thick. Cut the pasta into the desired shape and use as needed.
Notes
Dough consistency is key; add water slowly until the mixture comes together but isn't sticky. Resting the dough allows the gluten to relax, making it easier to roll thinly without snapping. Dust your work surface and the pasta sheets generously with flour to prevent sticking, especially as you roll it thinner. Fresh pasta cooks very quickly, typically in 2-4 minutes depending on the thickness. Use immediately for best results or dry/refrigerate/freeze following proper storage methods.