Fresh Pasta

Going to Italy was always on my travel bucket list. When I finally was able to go to Italy a few years back I made sure I attended an Italian cooking class in the heart of Tuscany. It was by far one of my favorite memories of Italy! When I was there I had the chance to learn how to make fresh pasta. While the Italians love to take their time in the kitchen and they don’t use a lot of kitchen gadgets, this recipe saves a lot of the labor by using a food processor. While I don’t make fresh pasta often, but when I do it is so rewarding and it impresses the crowd.

4 servings / 15 mins prep time / 1.5 hours total time


2 ½ cups flour

4 eggs

1 tbsp olive oil

½ tsp salt


In a food processor add all of your ingredients.

Pulse the ingredients until you get a mixture that resembles wet sand and is crumbly.

Add the mixture to your counter and using your hands combine until dough comes together.

Knead the dough for 1-2 minutes.

Wrap in cling film and allow to rest for 30 minutes.

After 30 minutes, cut the dough into smaller workable pieces and run it through your pasta machine at the lowest setting.

After a few passes through the pasta machine, move the dial to the next setting (for me this is means I start at the 0 setting and move to setting number 1), and continue to do this until your pasta is at your preferred thinness (for me this is setting 6).

Boil the pasta for 1-3 minutes or until al-dente. I usually know when it’s done cooking, when the pasta floats to the top.

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