Recipes
Fresh Pasta Dough
4 servings
40 minutes total
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Ingredients
- 3 large eggs, divided
- 2 cups flour (+more as needed)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon McCormick Garlic Powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 3–4 tablespoons chilled water
- Plastic wrap
Steps
- Food Processor Method
- Separate 2 eggs for yolks (reserve whites for another use). Add to bowl of food processor: 2 cups flour, remaining 1 egg, 2 egg yolks, salt, pepper, garlic and onion powders, paprika, and oil; pulse for 1 minute. Add water, 1 tablespoon at a time, until large clumps form.
- Transfer flour mixture onto lightly floured work surface; knead until dough comes together (dough should be slightly tacky but hold together). Wrap tightly in plastic wrap and set aside to rest 20 minutes (or up to 4 hours).
- Countertop Method
- Separate 2 eggs for yolks (reserve whites for another use). Shape 2 cups flour into a mound on work surface. Make a well in the center and add remaining 1 egg, 2 egg yolks, salt, pepper, garlic and onion powders, paprika, oil, and 2 tablespoons water. Whisk eggs with a fork, then slowly start whisking flour, from sides of well, into eggs.
- Continue whisking until you have a soft dough. Work remaining dry flour into wet dough (spray with water as needed to adjust consistency; dough should be slightly tacky but hold together). Wrap tightly in plastic wrap and set aside to rest 20 minutes or up to 4 hours.
Amount per ¼ recipe serving: Calories 310, Total Fat 15g, Sat Fat 2.5g, Trans Fat 0g, Chol 140mg, Sodium 530mg, Total Carb 38g, Fiber 0g, Sugars 0g, Protein 11g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 15%