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Making homemade pasta is simple to do and fun for kids. It’s also one of my earliest memories, so the act of eating it lights up a Christmas tree of synapses in my brain.
The delicate ribbons of dough are so different than the dried, boxed variety that it’s hard to fathom they’re considered the same thing. We often eat it with just extra-virgin olive oil, salt, grated parmesan and fresh herbs.
Try it once, and you’ll resolve never to eat boxed, dried pasta again.
Simple Egg Dough
SERVES 6
3 large eggs
2 cups all-purpose flour
1 tablespoon olive oil
1 teaspoon kosher salt
DIRECTIONS: Using a standing mixer with dough hook attached, combine ingredients on low for 2 minutes, long enough for the dough to come together in a clump. Turn dough onto a floured board or countertop and knead by hand until it is smooth, about 5 minutes. Wrap dough ball in plastic and let it rest for 30 minutes. Roll and cut, as desired.
