Back to recipes

Edit Recipe

Recipe Title *

Recipe Photo

Replace Photo Remove photo

New photo preview:

Ingredients

Amount

Unit

Ingredient

Preparation

No ingredients yet. Click "Add" to add ingredients.

Directions

1. Process flour, eggs and yolks, and oil in food processor until mixture forms cohesive dough that feels soft and is barely tacky to touch, about 45 seconds. (If dough sticks to fingers, add up to 1/4 cup flour, 1 tablespoon at a time, until barely tacky. If dough doesnt become cohesive, add up to 1 tablespoon water, 1 teaspoon at a time, until it just comes together; process 30 seconds longer.)

2. Turn dough ball onto dry surface and knead until smooth, 1 to 2 minutes. Shape dough into 6-inch-long cylinder. Wrap with plastic wrap and set aside at room temperature to rest for at least 1 hour and up to 4 hours.

3. Cut cylinder crosswise into 6 equal pieces. Working with 1 piece of dough (rewrap remaining dough), dust both sides with flour, place cut side down on clean work surface, and press into 3-inch square. Using heavy rolling pin, roll into 6-inch square. Dust both sides of dough lightly with flour. Starting at center of square, roll dough away from you in 1 motion. Return rolling pin to center of dough and roll toward you in 1 motion. Repeat steps of rolling until dough sticks to counter and measures roughly 12 inches long. Lightly dust both sides of dough with flour and continue rolling dough until it measures roughly 20 inches long and 6 inches wide, frequently lifting dough to release it from counter. (You should be able to easily see outline of your fingers through dough.) If dough firmly sticks to counter and wrinkles when rolled out, dust dough lightly with flour.

4. Transfer pasta sheet to kitchen towel and let stand, uncovered, until firm around edges, about 15 minutes; meanwhile, roll out remaining dough. Starting with 1 short end, gently fold pasta sheet at 2-inch intervals until sheet has been folded into flat, rectangular roll. With sharp chefs knife, slice crosswise into ³/16-inch-thick noodles. Use fingers to unfurl pasta and transfer to baking sheet. Repeat folding and cutting remaining sheets of dough. Cook noodles within 1 hour.

5. Bring 4 quarts water to boil in large Dutch oven. Add salt and pasta and cook until tender but still al dente, about 3 minutes. Reserve 1 cup pasta cooking water. Drain pasta and toss with sauce; serve immediately. To Make Ahead: Follow recipe through step 4, transfer baking sheet of pasta to freezer, and freeze until pasta is firm. Transfer to zipper-lock bag and store for up to 2 weeks. Cook frozen pasta straight from freezer as directed in step 5.

Makes 1 pound serves 4 to 6

URL: http://www.cooksillustrated.com/recipes/detail.asp?docid=35740

Notes

Nutrition Facts (per serving)

Calories

Protein (g)

Carbs (g)

Fat (g)

Fiber (g)

Sugar (g)

Sodium (mg)

Cholesterol (mg)

Leave fields empty if nutrition data is not available. Values are per serving.

Cancel

AI Image Search

Title

Danger Zone

Delete this recipe

Once deleted, this recipe cannot be recovered.

Delete Recipe

Are you sure you want to delete "Fresh Pasta Without a Machine"? This action cannot be undone.