Fresh Pasta Dough

There is nothing quite like fresh pasta. If you've ever eaten it, the flavor is just so much better than your average dried version. It's super easy to make as well, which makes it well worth the little bit of extra work involved. I got this recipe when I was watching Kelsey's Essentials on The Cooking Channel. I loved that she adds olive oil to the dough!

Fresh Pasta Dough

Recipe from Kelsey Nixon 

2 cups all-purpose flour
3 eggs
1/2 teaspoon salt
1/2 teaspoon olive oil

 

• Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
• Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
• With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
• Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8-10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15-20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
• Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller {or your rolling pin}, your hands, and the work surface.
• If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
• With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting.

Ashley