HOLY S#!T, I Made Pasta From Scratch!!!
Yes, I am very late to the game. Hey, at least I am here!!! It only took a global pandemic to get me to slow down a bit and make the time to knock it off my list. I know you are here more for the recipe than my edgy cool back story, so here ya go.......
THE VAST PASTA
2 1/2 cups 00 Flour ( You can also use semolina or all purpose flour)
1 teaspoon kosher salt
1 tablespoon olive oil
Mix all ingredients in a food processor and pulse for 15 - 20 seconds until it develops a loose damp crumb.
Pull dough from processor. Kneed for 2 to 3 minutes on a lightly floured surface.
Roll into a ball and wrap TIGHTLY in plastic wrap.
Let sit wrapped for 30 to 45 mins.
Roll dough out with a pasta roller, or you can roll sections out with a rolling pin and hand cut pasta.
Let dry for about 10 minutes after cutting.
Cook in boiling water for 2 to 3 minutes depending on how much pasta you are cooking.
You can keep the dough for about 14 days in your refrigerator if kept wrapped tightly in plastic wrap.