Julee Rosso, Sheila Lukins

Pasta Dough

Preparation info
  • About 1 pound pasta; enough for

    4 to 6

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Homemade pasta dough is made even more special by rolling fresh herbs between the sheets just before passing it through the pasta machine for the last time. This is a very basic dough which can be machine-cut into strands of varying widths and also be used for pasta packages, such as ravioli and panzotti.

Ingredients

  • 2 cups unbleached all-purpose flour
  • 3 eggs
  • ½ cup fresh herb<

Method

  1. Place the flour in a food processor, and with the motor running, add the eggs one at a time. Continue processing for 15 seconds.
  2. Turn the dough out onto a lightly floured surface, and knead until it has formed a smooth, firm ball.
  3. Cover with a kitchen towel and let rest for 30 minutes.
  4. Divide the ball of dough into five pieces. Recover four