Prep 15 mins
Cook 0 mins
Great Grandma Giovana came to us straight off the boat from Italy. Here is her pasta autentica, with some modern day adaptations.
- In a small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine.
- Place flour into food processor. Add the egg mixture to flour. Pulse to combine the ingredients. Continue, with machine running, until liquid is evenly distributed, approximately 1 minute. Dough should stick together if pinched between your fingers. The dough will be soft yellow color.
- Turn the dough out onto a lightly floured surface. Press the dough into a ball and knead gently until smooth. Cover and let rest for 30 minutes. Roll out dough to your desired shape.
- Flavorings, such as garlic, sundried tomato, etc. may be added to dough with infused oils.
- Cook in boiling water until desired tenderness.
I cut the recipe in half as it was only DH and myself. I haven't made fresh pasta in (many!!) years, so I felt like a beginner trying out a new recipe. The first time through the pasta machine, my dough fell apart, so more flour was needed. I placed the fresh pasta strands in flour to "un-stick" them and by the last batch through the machine, I had it down to a fine art!!! My only problem, and this was probably my "bad"....was that the pasta was chewy, so I was not sure whether I overcooked the pasta or under cooked it....but it was well worth to explore again! Served it with a wonderful fresh tomato, sausage and cream sauce. DH was happy!!
Wonderful recipe! The texture was perfect and the pasta came out a nice consistency. Make sure there is sufficient flour on your rolling surface as the dough tends to stick if you are trying for a thinner texture. We've tried several other recipes with mixed results and were very pleased to come across this recipe! We look forward to experimenting with different flavored oils.