Fresh Eggless Pasta

Delight in the simplicity and versatility of Free-Form Pasta with this easy-to-make recipe. This pasta style allows for creative freedom, ranging from small pinches of dough to fat ribbons or handkerchiefs, making it a charming and equally traditional choice. Made with basic ingredients, such as all-purpose flour, salt, and either softened butter or extra virgin olive oil, this pasta is delightful to work with and requires minimal effort. Whether you choose to serve the grated pasta dough in flavorful broth, create pasta handkerchiefs, or opt for wide pasta ribbons reminiscent of lasagne, the possibilities are endless. Embrace the freedom of free-form pasta and explore its potential to elevate your culinary creations.

MAKES: 4 servings (about 1 pound)

TIME: At least 1 hour, somewhat unattended

INGREDIENTS:

• 2 cups all-purpose flour, plus more as needed
• 1 teaspoon salt
• 2 tablespoons butter, softened, or extra virgin olive oil

INSTRUCTIONS:

1. Combine the all-purpose flour and salt in the food processor container and pulse once or twice to mix.
2. While the machine is running, add 1/2 cup hot water and the softened butter or olive oil through the feed tube.
3. Process the mixture just until a ball starts to form, usually about 30 seconds.
4. If the dough appears dry and grainy, add a few drops of water. If it sticks to the side of the bowl, incorporate a tablespoon of flour.
5. Whisk together the all-purpose flour and salt on a clean counter or large board, creating a well in the middle.
6. Place the softened butter or olive oil into the well, along with about 1/2 cup hot water. Beat the water with a fork, gradually incorporating small amounts of flour at a time.
7. When it becomes challenging to stir with the fork, use your hands to knead the dough. Continue kneading, pushing it against the board and folding it repeatedly until the dough is no longer sticky and has a stiff consistency.
8. Add water in increments of 1/2 teaspoon if the mixture is dry and not coming together, or add flour if the dough is sticky.
9. Sprinkle the dough with a bit of the reserved flour and cover it with plastic wrap or a cloth. Allow it to rest for about 30 minutes.
10. If desired, the dough can be refrigerated, wrapped in plastic, until you’re ready to roll it out, for up to 24 hours.
11. Add the eggs and egg yolks all at once and turn the machine on. Process the mixture just until a ball starts to form, which usually takes about 30 seconds.
12. If the dough appears dry and grainy, add a few drops of water. If it sticks to the side of the bowl, incorporate a tablespoon of flour.
13. On a clean counter or large board, mix 1 1/2 cups of the all-purpose flour with the salt.
14. Create a well in the middle of the flour and add the eggs and egg yolks into it.
15. Gradually incorporate the flour into the eggs, stirring with a fork. As it becomes difficult to stir with the fork, use your hands to knead the dough.
16. Knead the dough by pushing it against the board and folding it repeatedly until it is no longer sticky and has a firm consistency. If needed, add small amounts of flour during the kneading process.
17. Sprinkle the dough with a bit of the reserved flour and cover it with plastic wrap or a cloth. Allow it to rest for approximately 30 minutes.
18. If desired, the dough can be refrigerated, wrapped in plastic, for up to 24 hours before rolling it out.
19. Attach a pasta machine to the counter and lightly flour your work surface.
20. Cut off about one-third of the dough and cover the rest with plastic or cloth while you work.
21. Roll the dough in flour and flatten it into a rectangle approximately the width of the pasta machine.
22. Set the machine to its highest (thickest) setting and pass the dough through. Repeat this step, setting the machine to its next-thinnest setting each time.
23. Work your way down through the numbers, passing the dough through the machine twice each time. Add small amounts of flour if the dough sticks.
24. Pass the dough through the machine’s thinnest setting, and if necessary, repeat the process with the next-thinnest setting once.
25. Cut each sheet of pasta into approximately 16-inch rectangles and trim the ends for a neat appearance.
26. The dough is now ready to be used. You can keep the sheets to make lasagne or stuffed pasta, or cut them into noodles.
27. Use the broadest (tagliatelle) cutter on the pasta machine to cut the noodles, or cut the pasta by hand into broad strips (pappardelle).
28. You can cook the noodles right away or hang the strands to dry for up to a couple of hours.

FREE-FORM PASTA VARIATIONS:

• Pasta Grattata: Prepare either Fresh Egg Pasta or Eggless Pasta dough, let it rest in the refrigerator for at least 30 minutes, and grate the cold dough into simmering stock or over wax paper. Alternatively, pinch off small pieces of the dough and cook them as you would any fresh pasta.

• Pasta Handkerchiefs: Roll either Fresh Egg Pasta or Eggless Pasta dough to less than 1/4 inch thick and cut it into squares no larger than 4 inches across. Cook the handkerchiefs as you would any fresh pasta.

• Wide Pasta Ribbons: Roll either Fresh Egg Pasta or Eggless Pasta dough to less than 1/4 inch thick and cut it into ribbons of your desired width using a knife. Cook the ribbons as you would any fresh pasta.