Fresh Pasta

Fresh Pasta
I use an Atlas pasta machine to roll my pasta

Serves 4, generously


3 cups flour

4-5 eggs

1 t salt

1 T olive oil

2-3 T semolina



Measure flour and salt in the bowl of a food processor, or in a mixing bowl or onto a clean counter.

Add eggs and olive oil and pulse until combined and takes on the appearance of wet sand. 

NOTE ON THE EGGS: All flour has a different moisture content. My best estimation is that you can safely add 5 eggs to this recipe. If your eggs are particularly large, try four. You can always pulse in another if the dough feels dry.

If working without the Cuisinart, make a well, add the eggs and oil, whisk together and incorporate flour. It should resemble the mixture in the photo below.

Turn out onto a floured counter and knead, incorporating more flour as needed, until smooth.

Wrap in plastic and let sit for 30 minutes.

Dust two baking sheets with semolina. Cut dough into four even pieces. Keep three loosely wrapped in the plastic wrap.  Lightly flour a work surface and  flatten one of the pieces of pasta dough, pressing flour into both sides.

Using a pasta machine set to the widest setting (#1 on my Atlas) feed the flattened dough through the rollers. Fold the dough over onto itself and roll through, on the same setting. Do this a total of 4 times, dusting with flour as necessary.

Change the setting to the next widest (#2). Feed the pasta through, fold over and feed through again. Run it thru #2 for a total of three times.

Change the setting to #3. You no longer need to fold the dough, unless the surface appears rough or uneven. Run it through this setting 2-3 times. Let the dough rest for a minute or so. Or pick up another chunk of dough out of the plastic wrap and begin to roll that one out, starting at the widest setting.

Run the dough through the rollers until the desired thickness is achieved. I use #6 as my final for tagliatelle, and #7 (the thinnest setting) for lasagna. Run the pasta through each setting at least twice. At the thinner settings, let the dough rest for a minute between rollings to allow it to relax a bit.

At #6 the pasta can be fed through the cutting rollers or cut to the width you prefer by hand. Once you cut it into the desired shape, spread it out on the baking sheet. Allow to dry for about 30 minutes before cooking.

Cook in a large pot of well-salted water (and a splash of oil) for one minute. Drain gently, toss with sauce and serve.