Not your Nonna's Noodles

If you make your own pasta, I invite you to read on. If not ... read on, anyway. You might want to try it.

We all remember the pain of pasta. Dump your measured flour on the work surface. Make a well in the center. Crack the eggs into the center and sprinkle with salt. Then, using your fingers, gently work the eggs, pulling the flour in until it's all incorporated. Scrape the mess up and knead it into a smooth ball. The, try and get all the dough off your hands and the work surface.

HOGWASH! Give this a try. Grab your trusty food processor. Put in 2 cups of All Purpose flour and 1/2 teaspoon of salt. Give it a spin the mix. Crack three eggs into the bowl and fire the processor up. In about 45 seconds, you'll have a ball of dough. Trust me on this! 

Drop it on the lightly floured work surface. Knead it into a tight ball and wrap it in plastic wrap. Let it rest for 30 minutes. Simple as that! 

I use a pasta machine to roll it out, but you may certainly roll it and use any method to cut pasta any length and width you desire. For this recipe, I recommend working with the pasta cut into quarters.