On Line Cookbook

Basic Pasta

Recipe Information
Made From Food Processor



  • 1-3/4 cups (425 ml) unbleached all-purpose flour
  • 3 large eggs
  • 1 tsp (5 ml). salt
  • Metal Blade in Food Processor:
  • Put 1-1/4 cups (300 ml) flour, eggs, and salt in the work bowl.
  • Mix until dough forms a ball.
  • Dough should not be wet.
  • Add remaining flour if necessary using one tbsp at a time, and mix the dough for forty seconds, or until it dough is smooth.
  • Wrap in plastic and let rest for thirty minutes.
  • Cut dough into eight pieces on a well-floured surface.
  • Keep the unworked pieces still wrapped in plastic.
  • With a pasta machine or by hand, roll dough out and stretch each piece into a rectangle 1/16-inch thick, adding flour sparingly when necessary.
  • With Pasta Machine:
  • Set the rollers to the widest setting.
  • Lightly flour one piece of dough and put through rollers one time.
  • Flour it lightly, fold dough into thirds, and put through the rollers a second time.
  • Repeat the folding and rolling, lightly flouring the dough only when necessary, six or more times, or until the dough is very soft and smooth.
  • Pull dough gently to stretch it as it comes out of the pasta machine.
  • Reset the rollers for the next thinner setting.
  • Lightly flour dough again but do not fold it.
  • Put dough through the pasta machine again, repeating the process on each remaining setting until the dough is as thin as desired.
  • Brush off any excess flour.
  • Repeat the entire process with remaining pieces of dough.
  • Let dough rest on towels until taut but not dry.
  • Cut pasta on the noodle or vermicelli setting.
  • Separate strands and let pasta dry completely, stretched out on towels or over a rack.
  • Rolling by Hand:
  • Roll each piece into a rectangle as thin as desired, using flour when only necessary.
  • Brush off excess flour with a soft pastry brush.
  • Starting with a short end, roll up each piece of dough jelly-roll fashion and with a sharp knife cut it into 1/4-inch widths for noodles or 1/16-inch widths for vermicelli.
  • Separate strands and let pasta dry completely, stretched out on towels or over a rack.
  • In large kettle, bring six quarts of water to a boil with 2 tbsp (30 ml) of salt.
  • Drop pasta in, and cook it for thirty seconds after the water returns to a boil, or until al dente (firm to bite).
  • The pasta cooks very quickly if it is rolled thin and cooked fresh.
  • Drain and serve it immediately.