Recipe by Adopted Parisian
Great Grandma Giovana came to us straight off the boat from Italy. Here is her pasta autentica, with some modern day adaptations.
Top Review by Abby Girl
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!!
Directions See How It's Made
- 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.