START TO FINISH: 1 hour MAKES: 6 cups cooked pasta
2⅓ cups all-purpose flour
1 tsp. salt
2 eggs, lightly beaten
⅓ cup water
1 tsp. vegetable oil or olive oil
1. In a large bowl stir together 2 cups of the flour and the salt. Make a well in center of flour mixture. In a small bowl combine the remaining ingredients. Add egg mixture all at once to flour mixture; stir to combine.
2. Sprinkle a clean work surface with the remaining ⅓ cup flour. Turn dough out onto floured surface; knead until smooth and elastic (8 to 10 minutes). Cover and let rest 10 minutes. Divide dough into four portions.
3. On a lightly floured surface, roll one portion of dough into a 12-inch square or circle. Make sure to keep the remaining portions covered until ready to use. Lightly dust both sides of dough square with additional flour. Cut as desired. Reroll and cut dough scraps as needed. Repeat with remaining dough portions. (If making unfilled pasta, roll out all portions of dough and let stand, uncovered, 20 minutes before cutting.) (If using a pasta machine, pass each portion through machine according to the manufacturer’s directions until 1/16 inch thick, dusting dough with flour as needed. Cut as desired.)
4. To serve pasta immediately, cook in a large amount of boiling salted water until al dente, stirring occasionally; drain. Cook fettuccine or linguine 1½ to 2 minutes, bow ties or lasagna noodles 2 to 3 minutes, and ravioli or tortellini 7 to 9 minutes.
5. To store pasta, spread it on a wire rack or hang it from a pasta-drying rack or clothes hanger. Let dry up to 2 hours. Place in an airtight container and store in the refrigerator up to 3 days. Or dry pasta at least 1 hour; place in a freezer bag or container and freeze up to 8 months.
Food Processor Directions: Place steel blade in a food processor. Add all of the flour, the salt, and eggs; cover and process until mixture resembles fine crumbs. With processor running, slowly pour the water and oil through feed tube. Continue processing just until dough forms a ball. Transfer to a lightly floured surface. Cover and let rest 10 minutes. Divide dough into four portions. Continue as directed in Step 3.
To Make Ahead: Prepare as directed through Step 2. Wrap dough in plastic wrap and place in an airtight container; freeze up to 3 months. Thaw completely in the refrigerator; continue as directed in Step 3.
Bow Tie Pasta: Cut rolled dough into 2×1-inch rectangles. Pinch centers to form rectangles into bow tie shapes.
Herbed Pasta: Prepare as directed, except stir 2 Tbsp. snipped fresh basil, thyme, or sage or 1 tsp. dried basil, thyme, or sage, crushed, into the flour mixture before adding the egg mixture.
PER 1 CUP COOKED PASTA, PLAIN, BOW TIE, OR HERBED VARIATIONS: 207 cal., 3 g fat (1 g sat. fat), 62 mg chol., 413 mg sodium, 37 g carb., 1 g fiber, 7 g pro.
Spinach Pasta: Prepare as directed, except increase flour to 2¾ cups, reduce water to ¼ cup, and stir ¼ cup cooked spinach, well drained and finely chopped, into egg mixture before adding to flour mixture.
Per 1 cup: 294 cal., 4 g fat (1 g sat. fat), 85 mg chol., 455 mg sodium, 54 g carb., 2 g fiber, 10 g pro.