Fresh Pasta Dough

Light and tender, this pasta can be used in just about anyrecipe. If you’re using it for filled pasta, your yield will varyslightly, depending on the thinness and elasticity of the dough.Once rolled and cut, the pasta can be used fresh, dried orfrozen.
Makes approximately 1 pound fresh pasta dough or 6-8 ouncesdried pasta (enough for 4 dozen filled pastas).
1 3/4 cups minus 1 tablespoon all-purpose flour3 eggs, at room temperature1/4 teaspoon salt
Manual Method:
Onto a clean, dry work surface, spoon approximately 1 1/2cups of the flour into a mound. Make a well in the centerof the flour; break the eggs into the well and add the salt.With a fork or small wire whisk, lightly beat the liquidingredients into the well, gradually incorporating the flour.When the mixture becomes very thick and too difficult tomix, use your hands to scoop together any loose particlesand form the dough into a ball; the dough should feel wetand sticky. Set the dough aside.Scrape up the flour and any bits of dough that are stuckto the work surface. Transfer to a sieve; shake or tap outthe usable flour and discard any dried or hard pieces ofdough. Gradually add the sifted flour and the remaining 3tablespoons flour to the dough, kneading it until smoothand satiny and no longer sticky, about 5-7 minutes.Transfer the dough to a roller-type pasta machine andproceed according to the manufacturer’s instructions.
Food Processor Method:
Fit the food processor with the plastic blade. Measure 11/4 cups of the flour into the work bowl. In a small bowl,lightly beat the eggs and salt with a fork or wire whisk;add to the flour. Pulse 4-5 times, until the dough is blendedand crumbly, but does not yet hold together in a ball.Turn the mixture onto a clean, dry work surface andknead the dough, gradually incorporating theremaining 1/4 cup + 3 tablespoons flour, until the dough issmooth and satiny and no longer sticky.Transfer the dough to a roller-type pasta machine andproceed according to the manufacturer’s instructions.
To Dry the Pasta:
Dust the cut pasta lightly with flour and arrange on cleandry cotton towels spread on a flat surface, or drape itover the backs of chairs or drying racks. When dry,carefully transfer it to a large bowl or platter. Store,uncovered, in a cool dry place 2-3 days, in the refrigeratorfor up to 2-3 weeks or in sealed plastic bags and freeze upto 1 month. To Cook the Pasta: Bring 4 quarts of water toa full boil in a large pot. Add the pasta and stir; when thewater returns to a boil, stir again and begin timing. Freshpasta takes only 10-15 seconds to cook after the waterreturns to a boil; if it has been dried or frozen, it will takea few minutes longer. Test frequently for doneness. Drainthe pasta; do not rinse with cold water.