Fresh Egg Pasta

This is my go-to recipe for fresh egg pasta. I roll this pasta out with my Kitchen-Aid Pasta Roller Attachment. It's a wonderful way to produce big, beautiful sheets of lasagna noodles and supple tagliatelle and spaghetti. This recipe produces fresh noodles that are light and airy, but rich in flavor.

Fresh Egg Pasta: makes about 1 1/4 lbs pasta
Ingredients:
2.5 cups all purpose flour, plus extra as needed
1/2 t. fine sea salt
4 large eggs, room temperature
2 teaspoons olive oil
Optional: 4 T. fresh, finely chopped basil, parsley or spinach

In a food processor, add 2.5 cups of the flour and sea salt. Pulse to incorporate. Crack the eggs into a measuring cup to prevent shells from getting into your flour. Add the oil to the eggs, then pour this into the food processor. Process until the flour is evenly moistened and becomes crumb-like in texture. Add extra flour 1 tablespoon at a time until the dough is no longer sticky, processing between additions. The dough should form a ball around the blade of the processor. When you pinch it between two fingers it should not stick, but should not be dry.

Next, flour a clean work surface and set the dough down in the center of it. Knead the dough by pushing the dough away from you with the base of your palms, then folding it back on top of itself. Rotate the dough and repeat this motion. Knead for about 10 minutes, then shape the dough into a ball and allow it to rest for 15 minutes underneath a bowl. Do not allow it to rest longer than 15 minutes or it will dry out.

Cut the dough into four equal pieces, removing one and covering the rest once more. Set the pasta roller attachment set to the widest setting. Flatten your piece of dough and dust it with flour. Feed it through the rollers. Fold it into thirds like a piece of paper, dust with more flour, then feed it through the roller again. Repeat this twice. Start again with the next piece of dough, continuing with this same process until you have even sheets of pasta. Narrow the rollers to a thinner notch and repeat the process again. Continue with this process until you have reached the desired thinness.  The second to thinnest notch can be used for spaghetti or linguine. If desired, roll the pasta out to the thinnest notch to make tagliatelle or lasagna noodles.

For noodles, either add the appropriate attachment and cut the noodles, or cut them by hand with a knife.
Cook the fresh noodles in boiling salted water for approximately 5-8 minutes depending on the thickness of the noodle.