Egg Pasta

Italians traditionally use "00" flour (doppio zero) to make fresh pasta. A soft-wheat flour, it is almost powdery and yields a particularly light and porous dough. If you cannot find it, unbleached all-purpose flour is the best substitute. You can make the dough by hand or with a food processor. The recipe below yields 1 lb. pasta dough. To make 1 1/4 lb. dough, use 3 cups flour, a scant 1/2 tsp. fine sea salt, 5 eggs and 1 Tbs. olive oil, and proceed as directed.
Average Customer Rating:
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Customer Reviews for Egg Pasta
Review 1 for Egg Pasta
5 out of 5
5 out of 5
jdaquilter
Colorado Springs, CO
April 9, 2011
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+2points
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Simple Homemade Pasta
April 9, 2011
Our class at Williams-Sonoma today on pasta used this recipe and it was delicious! It does not get much easier than this and makes a pound of prepared pasta! Never buy store pasta again!
Pros: Yield, Quick, Good Value, Easy, Healthy, Appearance, Will Make Again