Two Egg Pasta Recipe

  • 1 1/2 cups all-purpose flour
  • 2 Eggs
  • 1/2 teaspoon Salt
  • 3/4 tablespoon olive oil
  • 3/4 tablespoon luke warm water or milk
(More flour maybe added if dough is too sticky or water if dough is too dry) Put flour on flat surface and form a deep well in the center. Break eggs into well. Add other ingredients. With fork beat eggs lightly picking up flour from inside the well until eggs are no longer runny. With your hands bring remaining flour from the outside of the well toward the center and make a ball with the dough. Knead dough 5-7 minutes until smooth and satiny not tough. Cover with towel and rest 15 min. Dust surface with flour and roll dough to desired thickness. Use pizza cutter and straight edge (I use a plastic ruler) to cut into strips. I don't use the ruler to get exact width but because it is quicker. Cook pasta in rapidly boiling salted water until al dente. I have used my food processor to make the dough starting with blending the eggs; then adding oil and water blending again; then adding dry ingredients and blending a final time. When it works the dough pulls away form the sides of the bowl and forms little balls. No kneading necessary. I have had mixed results with using my food processor. This recipe works great with my pasta machine.
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