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  1. To make the pasta dough: Combine the flour, eggs, and salt in a food processor or mixer, and pulse/mix to make a crumbly dough.

  2. Add the water a tablespoon at a time until the dough just comes together, and is slightly tacky, but not sticky.

  3. Knead the dough briefly, wrap it in plastic, and let it rest for 30 minutes at room temperature.

  4. Following the instructions on your pasta machine, roll the dough to the desired thickness. Alternatively you may roll the dough out by hand using a rolling pin; it's a soft enough dough that a pasta machine isn't required.

  5. To cook the pasta: Bring 4 quarts salted water to a boil.

  6. Drop the pasta into the boiling water, stir, then boil gently for 4 to 6 minutes.

  7. Drain the pasta through a colander, and refresh under cold running water to stop any further cooking.

  8. Continue to drain the pasta for 10 minutes or so, until it's thoroughly dried; then serve as desired.

Tips from our Bakers

  • Uncooked pasta dough can be refrigerated, but should be used within 2 days.
  • This recipe originally called for our sprouted wheat flour, which is no longer available. We've since updated the recipe to produce delicious results using our golden wheat flour.