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Home Made Fresh Pasta

2-1/4 cupall-purpose flour
3eggs
1 tablespoonolive oil
Pinchsalt
1 tablespoonwater


For "Green" pasta:
1/2 cupchopped parsley PLUS
1 tablespoonminced garlic


For "Red" pasta:
1 tablespoontomato paste
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Home Made Fresh Pasta - Equipment List

Pasta Pot
Food Processor

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Home Made Fresh Pasta - Instructions

Place flour (parsley and garlic, if using) in the food processor fitted with the metal blade. Pulse
until mixed, approximately six seconds.

Lightly beat eggs with oil, salt and tomato paste (if using). With processor running, slowly pour the
egg mixture into the flour and process until the dough forms a ball. Allow the processor to keep running
and watch to see if a ball is forming. If it doesn't come together add a teaspoon or so of water,
waiting the 5-10 seconds as the processor does its work. If you add too much water the dough will
quickly become sticky and unmanageable. A ball of dough will form and will begin to be rolled around the
bowl by the blade. Allow this to continue for 20 seconds. This is the kneading process and the dough
should be completely smooth and warm when removed from the processor bowl.

Allow the dough to rest at room temperature, covered with plastic wrap, for at least 15 minutes.

Cut dough into six pieces. Keeping the pieces covered, feed the dough through a pasta maker, starting at
the widest setting and working it down to your desired thickness. Lightly flour the dough if it appears
to be sticking as you roll it out. Cut the dough by hand or process through the fettuccine cutter on the
pasta machine. Hang pasta on a rack as you roll out the remaining dough.

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Home Made Fresh Pasta - Instructions Continued


Cook pasta in plenty of boiling salted water until done. Drain; toss with desired sauce and serve
immediately.

Recipe provided by Chef Shellie Kark, Kitchencue
Copyright 2010 Kol Ha'kavod, LLC.
The information here is not to be used or reprinted without permission

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