Basic Egg Pasta
Make delicious egg pasta at home anytime you like with this surprisingly simple recipe.
The Martha Stewart Show, December 2009
Yield Makes about 1 pound
- 2 3/4 cups all-purpose flour, sifted, plus more for baking sheet
- 1 teaspoon coarse salt
- 3 large eggs
- Place flour and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, gradually add eggs and 2 tablespoons plus 2 teaspoons water; mix for 30 seconds.
- Turn off mixer and remove paddle attachment; attach dough hook. With the mixer on low speed, knead dough, using dough hook, for 2 minutes. Turn dough out onto work surface and knead by hand until smooth and pliable, about 30 seconds. Wrap in plastic; chill for 1 hour.
- Working with a small amount of dough at a time, form dough into walnut-size pieces, keeping remaining dough covered with a clean, damp kitchen towel.
- Fit mixer with pasta press and desired pasta plate. With the mixer on speed 6, slowly feed walnut-size pieces of dough into the hopper. If dough becomes caught, use combo tool to push dough through the hopper. Use swing-arm wire dough cutter to cut pasta to desired length. Separate pasta and transfer to a lightly floured rimmed baking sheet; let dry 1 hour. If making long noodles, let dry briefly on a baking sheet lined with a clean kitchen towel, then form into small nests before drying completely.
- To store, wrap dried pasta in an airtight plastic bag. Refrigerate up to 5 days.
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