FRESH EGG PASTA

Chances of setting off a fire alarm is low. 

Ingredients

Yield: 4-6 servings (1 pound of pasta)

2 cups All Purpose Flour, plus more for dusting

1 teaspoon kosher salt

3 eggs (room temperature)

2 teaspoons extra-virgin olive oil

1 tablespoon water

Directions

Making the dough
Step One
Pour the flour onto a clean work surface, sprinkle with salt and mix.

Step Two
Form a circular mound (about the diameter of a dinner plate) and create a wide well in the center. Break your three eggs into the well. Add the water and oil. Using a fork, gently whisk the eggs to break them up.

Step Three
When the yolks, whites and liquids are combined, start swirling the fork around the flour wall, scraping a little flour into the beaten egg mixture with each pass. Once approx ¾ of the flour has been mixed in, switch from the fork to your fingertips, and begin to mix the mass into a craggy dough by hand. (Alternatively you can use a bench scraper to cut and combine the dough).

Step Four
Don’t be concerned about the loose flour & crumbs on the work surface. As you continue to gather and knead the dough it will come together.

Kneading
Step Five
Push the heel of your hand down into the centre of the dough and push away from you applying pressure into the work surface.

Step Six
Fold the top half of the dough farthest away from you back towards you, and repeat the above action.

Step Seven
Rotate the dough through 90 degrees and repeat steps 5 & 6. Continue this kneading process (continuing to turn the dough as you do) for at least 5 minutes until you have formed a fairly soft pliable dough.

Cover with plastic wrap and let it rest for at least 15 minutes or up to 2 hours.

Rolling and cutting the dough
Step Eight
Line 3 sheet trays with a clean kitchen towel or parchment paper and lightly dust with flour.

Unwrap the rested dough (it should feel a little sticky) and knead again for a minute or two to incorporate this moisture back into the dough. Using a bench scraper divide the dough into 2 pieces, shape each piece into a rough flat rectangular shape and lightly dust with flour. Try not to handle and press the dough more than you have to. Keep the other discs covered with plastic wrap as you work.

Step Nine
On the widest setting (No.1 on a KitchenAid) feed the dough through the rollers once.

Step Ten
Fold the dough in on itself into thirds creating a rectangular shape with 3 layers. Gently press down on the seams and edges, lightly dust with flour and feed the open end through the rollers again. 

Repeat step 10 for a second time.

Step Eleven
Set the rollers to No. 2 and pass the pasta sheet through the rollers once.

Decrease the width of the rollers one setting at a time passing the pasta through with each adjustment until you reach (but not including) No. 5.

Step Twelve
The pasta sheet will be fairly long at this point. If it is too long for you to handle during the later stages of rolling, cut the sheet in half.

For the final pass set the rollers to No. 5 and feed the sheet through once. Lay the pasta sheets on the lined and floured sheet pan.

Step Thirteen
Cut and shape so allow it to dry a little.

Pasta should be relatively dry but not brittle. If the pasta is too moist it may be difficult to handle. 

In the Rotation

A collection of adapted recipes that avoid setting off the smoke alarm in small apartments. From the curated list of the favorite meals that enter into the rotation of Will Scheideler and September McCarthy.

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