Photo: Spring Mushroom and Arugula Pasta
Photo by: Kevin Hewitt
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Quick homemade pasta
A food processor helps you make homemade pasta quickly.
- For 1 lb/500 g fresh pasta: Beat 4 cold eggs with 1 tbsp/15 mL extra-virgin olive oil or water.
- In processor, pulse together 2 cups/500 mL all-purpose flour, 1/2 cup/125 mL cake-and-pastry flour and 1/4 tsp/1 mL salt.
- With machine running, pour egg mixture into processor; continue processing just until dough forms central ball above blades.
- If ball doesn’t form, test dough. If dough is too dry, add a little water to moisten; if dough is too sticky, add a small sprinkling of flour.
- Transfer to lightly floured work surface and knead until smooth, about 1 minute. Form into 2 discs; wrap with plastic and let rest at room temperature for 20 minutes.
- Dusting dough lightly with flour, roll each disc through pasta machine or, on lightly floured surface, roll into thin sheets, then lay on clean tea towel and let dry for 10 to 15 minutes; cut as desired.
- To cook fresh pasta: In large pot of boiling salted water, cook until tender but slightly resilient, only 1 to 3 minutes (depending on dryness of dough); test often to avoid overcooking. |
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