Gourmet Minutes - Fresh Egg Pasta


Web Editor - Ryan Burkett

On this week's Gourmet Minutes with Mallory, Artisan Kitchen chef Karla Lawrence shows Mike how to make fresh egg pasta.


2 cups unbleached all-purpose flour (10 ounces)

3 large eggs, beaten


1. Pulse the flour in the work bowl of a food processor fitted with the metal blade to evenly distribute. Add the eggs; process until the dough forms a rough ball, about 30 seconds. (If the dough resembles small pebbles, add water, 1/2 teaspoon at a time; if the dough sticks to the side of the work bowl, add flour, 1 tablespoon at a time, and process until the dough forms a rough ball. See figures 1 through 3 below for tips on judging moisture level in dough.)

2. Turn the dough ball and small bits out onto a dry work surface; knead until the dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours to relax.

3. Using a manual pasta machine, roll out the dough Leave the pasta as is for use in filled pastas. Cut the pasta sheets into long strands to make fettuccine.


Rolling Out and Cutting Pasta dough

1. Cut about one-sixth of the dough from the ball and flatten it into a disk. (Re-cover remaining dough with plastic.) Run the disk through the rollers set to the widest position.

2. Bring the ends of the dough toward the middle and press down to seal.

3. Feed the open side of the pasta through the rollers. Repeat steps 1 and 2.

4. Without folding again, run the pasta through the widest setting twice or until the dough is smooth. If the dough is at all sticky, lightly dust it with flour.

5. Roll the pasta thinner by putting it through the machine repeatedly, narrowing the setting each time. Roll until the dough is thin and satiny. You should be able to see the outline of your hand through the pasta. Lay the sheet of pasta on a clean kitchen towel and cover it with a damp cloth to keep it from drying out. Repeat with the other pieces of dough.

6. To make fettuccine, run each sheet through the wide cutter on the pasta machine. Each noodle will measure 1/8 to 1/4 inch across.

Recipe Testing

Pasta Dough Done Right

Perfect Dough: Dough that has the right amount of moisture will come together in one large mass. If some small bits remain unincorporated, turn the contents of the work bowl onto a floured surface and knead them together.

Wet Dough: If the dough sticks to the sides of the work bowl, it is too wet. Add 1 tablespoon flour at a time until the dough is no longer tacky.

Dry Dough: If after 30 seconds of processing the dough resembles small pebbles, it is too dry. With the motor running, add 1/2 teaspoon water. Repeat one more time if necessary.


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