Classic Pasta Dough
- 5.6 ounces soft wheat flour (about 1 1/4 cups)
- 1/8 teaspoon fine sea salt
- 2 large eggs
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and eggs in a food processor; pulse 10 times or until mixture is crumbly (dough will not form a ball). Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 4 minutes). Shape dough into a disc; wrap with plastic wrap. Let dough stand at room temperature for 20 minutes.
- Unwrap dough. Divide dough into 8 equal portions. Working with 1 portion at a time (keep remaining dough covered to prevent drying), pass dough through pasta rollers of a pasta machine on the widest setting. Fold dough in half crosswise; fold in half again. Pass dough through rollers again. Move width gauge to next setting; pass pasta through rollers. Continue moving width gauge to narrower settings; pass dough through rollers once at each setting to form 8 (15 x 3-inch) pasta strips. Lay strips flat on a lightly floured surface; cover. Repeat procedure with remaining dough portions.
soft wheat flour, salt, eggs
Taken from www.myrecipes.com/recipe/classic-pasta-dough (may not work)