Fresh Pasta

from America's Test Kitchen Cooking School Cookbook


2 cups all purpose flour

3 large eggs


1. Pulse flour in food processor to aerate. Add eggs and process until dough forms rough ball, about 30 seconds. (If dough resembles small pebbles add water, 1/2 teaspoon at a time, or if dough sticks to the sides of the bowl, add flour, 1 tablespoon at a time, and process until a rough ball forms. 

2. Turn out dough ball and and any small bits onto counter and knead by hand until dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside to relax for at least 15 minutes and up to 2 hours. 

3. Cut dough into 5 even pieces and using a pasta machine roll out dough into sheets.