Fresh Egg Pasta
- 1 tsp. kosher salt
- 1 Tbs. extra-virgin olive oil
- 10 oz. (2-¼ cups) unbleached all-purpose flour; more for kneading and rolling
- 4 large eggs, lightly beaten
Put the flour and salt in a food processor fitted with the plastic dough blade. Pulse three or four times to blend. With the processor running, pour the olive oil down the feed tube and then slowly pour in the eggs. Continue processing until the dough clumps around the blade, about 10 seconds. It...