Fresh Pasta

  • Prep 25 min
  • Total 40 min
  • Servings 8

Ingredients

  • 5 large eggs
  • 1 teaspoon olive or vegetable oil
  • 1/4 teaspoon salt
  • 3 cups Gold Medal™ all-purpose flour

Steps

  • 1
    Place eggs, oil and salt in food processor bowl. Cover and process until smooth. Add flour. Cover and process about 10 seconds or until dough leaves side of bowl and can be pressed together with fingers. (If dough is too dry, add a few drops of water; cover and process 5 seconds. If dough is too sticky, add a small amount of flour; cover and process 5 seconds.) Remove dough and press into a ball. Cover dough with plastic wrap or aluminum foil. Let stand 10 minutes.
  • 2
    Divide dough in half. Roll one-half of dough with rolling pin into rectangle 1/8 to 1/16-inch thick on lightly floured surface. Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/4-inch strips for fettuccine, 1/8-inch strips for linguine. Hang pasta on drying rack or lightly floured towels to dry. Repeat with remaining dough.
  • 3
    In 6-quart saucepan, heat 4 quarts water to boiling; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Drain pasta; do not rinse.

  • To prepare pasta by hand: In large bowl, beat eggs, oil and salt with wire whisk until smooth. Add flour. Mix thoroughly with fork until dough forms. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, gradually add flour when kneading.) Knead on lightly floured surface 5 to 10 minutes or until smooth and elastic. Cover dough with plastic wrap or aluminum foil. Let stand 15 minutes.

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
35
Total Fat
4g
Saturated Fat
1g
Cholesterol
135mg
Sodium
110mg
Total Carbohydrate
36g
Dietary Fiber
1g
Protein
8g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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