From Fabio’s Italian Kitchen by Fabio Viviani.
I grew up with fresh egg pasta. The way my great-grandma kept me from destroying the household was to have me crack eight eggs on a cutting board and hand-mix them with flour for hours. It’s a very time-consuming maneuver! I am all about preserving tradition, but what about improving the execution of tradition so you can have traditional flavor in a tenth of the time? That’s the way I teach people to make pasta. By following my way, anyone can make it. All you need is a food processor and a blade attachment.
- 15 egg yolks
- Pinch of table salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons olive oil
- 2 cups flour
Place the egg yolks in a food processor with the blade attachment, add the salt, pepper and olive oil, and pulse a few times.
Add half of the flour and pulse until the eggs absorb it and you have a semi-thick 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 is a bit dry, 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, wrap it in plastic wrap and place it in the fridge for up to 6 days. (But pasta, according to my grandpa, must be consumed right away, or you should just make a risotto instead!)
TIP: Remember—even though I always ask for large eggs, egg sizes vary. If you see that after you put in the egg yolks, your pasta is sticky, add more flour, 1 tablespoon at a time.