Making homemade pasta hardly seems feasible on busy weeknights, but Fabio Viviani's recipe for this classic Italian staple is a game changer: it comes together in a matter of minutes. Watch the video to learn how to make pasta using two different techniques: "Fabio's way " — a speedy shortcut — and a classic, hands-on technique gleaned from his grandma.
- 3 large eggs
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon olive oil
1 cup all-purpose flour
- Add the eggs, salt, pepper, and olive oil to a food processor fit with the blade attachment, and pulse a few times.
- Add half the flour, and pulse until the eggs absorb it and you have a semithick paste. Add the rest of the flour, and allow the blade to rotate continuously. When the dough is ready, you should see a ball-shaped mass of flour and eggs bouncing around the canister. If the dough is still too wet to the touch, add an extra tablespoon of flour. If it's a bit dry, then add a little water as needed.
- Take the pasta out and roll/shape according to the directions of the recipe you are making. If you're saving it for later, then wrap it in plastic wrap, and place it in the fridge for up to six days.
- Pasta, Main Dishes
- North American
- 2-4 servings