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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.

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Home Made Fresh Pasta - Instructions Continued

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.

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.

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Home Made Fresh Pasta - Instructions Continued

The information here is not to be used or reprinted without permission

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