Quick Fresh Egg Pasta

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I saw on the internet an article from bravotv.com stating that fresh pasta could be made in just 3 minutes in a food processor. Since I had some leftover Ragu Bolognese and since tagliatelle (a wide egg noodle) is the standard pasta in Bologna for the ragu, I decided to give it a go. The answer was that it took me considerably longer than 3 minutes, but still it was pretty easy and the results were tasty. Here is how I did it for two ample servings:

2 eggs

1 egg yolk

Pinch of salt

¼ tsp. black pepper

½ tsp. olive oil

1 cup (4.3 oz.) King Arthur Pasta Blend Flour


Heat a large pot of salted water.

Put the eggs, egg yolk, salt, pepper, and olive oil in the bowl of a food processor. Pulse to mix. Add half of the flour to the bowl, and pulse until the flour is absorbed by the egg and a paste forms. Add the rest of the flour and whirl continuously until the dough forms a mass which moves around the bowl. If it seems a bit wet, add a tablespoon of flour, and if it seems too dry, add a little water. (I added a little flour.)


Remove the pasta ball from the food processor. Coat it with flour and work with it on a well-floured surface, such as a pastry cloth. To make tagliatelle, I first cut the dough in half, then flattened each half into an oval about the width of my pasta machine, and then rolled the dough through several times on thinner and thinner settings. Finally, I sprinkled flour over the thinned dough and cut it into strips with a bench knife. I repeated the process with the other half of the dough.

Boil the pasta for 2 to 3 minutes until al dente, drain it, and mix it with the hot ragu in a large bowl or pan, stirring vigorously to coat the noodles with the sauce. Serve with grated parmesan.


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