Fresh pasta is completely different from dried pasta. I wouldn’t say it’s better or worse, just different. Not quite as much tooth as dried, but with a velvety, rich texture, fresh pasta is perfect for dishes like Chicken Noodle Soup or Ragu Bolognese. The technique I use here is a little tricky if you’ve never done it before, but after you do it a few times, you’ll find it’s quite satisfying. I use an Atlas Pasta Machine to roll out the dough, and it’s really a great machine.
Fresh Egg Pasta
makes almost a pound
2 cups all purpose flour
Mound the flour on your work surface and make a well in the center. Crack the eggs into the well. With a fork, begin mixing the eggs into the flour in the center of the well. With your other hand, flip flour from the outside of the well into the well and continue mixing. Do this gradually, all around the edge of the well, until the walls of the well begin to fall in. When this happens, mix a little more with the fork, then abandon it and just use your hands to bring the dough together. When it comes together into a cohesive dough, scrape up & incorporate the excess bits of dough from the work surface. Knead the dough for 10 minutes, until smooth & soft. Form into a log, wrap in plastic, and allow to rest at room temperature for 10 minutes.
Process the dough with your handy-dandy pasta press or roll it out by hand with a rolling pin.