ATK Fresh Egg Pasta

BEFORE YOU BEGIN

Although the food processor does most of the work, finish kneading this dough by hand. Keep pressing and folding the dough until it is extremely smooth. Resting the dough before rolling it out allowed the gluten time to relax so the dough didn't contract after rolling out.

Pulse the flour in the workbowl of a food processor fitted with the metal blade to evenly distribute. Add the eggs; process until the dough forms a rough ball, about 30 seconds. (If the dough resembles small pebbles, add water, 1/2 teaspoon at a time; if the dough sticks to the side of the workbowl, add flour, 1 tablespoon at a time, and process until the dough forms a rough ball. See figures 1 through 3 below for tips on judging moisture level in dough.)

Turn the dough ball and small bits out onto a dry work surface; knead until the dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours to relax.

Using a manual pasta machine, roll out the dough (see illustrations 1 - 5 below). Leave the pasta as is for use in filled pastas. Cut the pasta sheets into long strands to make fettuccine (see illustration 6 below).