Making pasta at home is far less intimidating than it sounds, but the results are just as outstanding as you’d imagine. This does take some time–and some space–so make sure you have both before you start. Using the food processor is a less authentic way of making pasta than mixing it in a big bowl or straight on the counter. But it keeps your hands a bit cleaner, and if you give the dough a couple extra minutes to rest, it’s just as pliable as dough made by hand. Use it in pretty much any of our pasta recipes.
5 egg yolks
1-4 tablespoons water
1 1/2 cups flour
1/2 teaspoon salt
Combine the flour, egg yolks, and 1 tablespoon water in a food processor. Pulse to combine. If the dough comes together into a ball, then just pulse a few more times and remove. If not, add the water slowly until it does. Then scoop the dough together and knead for about 5 minutes on a lightly floured surface. When it’s done, the dough should be smooth and just barely sticky. Wrap in plastic and set aside for an hour.
Cut into four pieces. Roll each until it’s thin enough that you can see your hand through a sheet held up to the light. Fold into thirds, then use a sharp knife to cute strips of desired thickness. Unfold each strip and lay out on a cornmeal-covered cookie sheet. Cover with plastic wrap as you repeat with the remaining three pieces of dough. You can refrigerate leftoevers for a day or two, or freeze for several months.
Cook in lots of boiling salted water for about 2-3 minutes.