Fresh Egg Pasta


  • 2 ¾ cups soft wheat flour
  • 4 large eggs

Place flour in processor. Add eggs. Using on/off turns, blend until clumps of moist dough form (do not process into ball). Turn dough out onto lightly floured work surface; shape into ball. Knead until smooth, sprinkling lightly with flour if sticking, about 3 minutes. Wrap in plastic. Let rest a...

View full recipe at Epicurious


Variations on Fresh Egg Pasta

  • Fresh Egg Pasta
    • 18 oz soft wheat flour or all-purpose flour
    • 4 large eggs, room temperature
    • Water, as needed

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