Recipe: Homemade Pasta, Herb Pasta and Spinach Pasta (food processor, Gold Medal Flour, 1980's)

HOMEMADE PASTA

2 cups all-purpose flour
1 tbsp vegetable oil
1 tbsp water
1/2 tsp salt
2 eggs

Place all ingredients in food processor workbowl fitted with steel blade. Process until dough forms a ball, 10 to 15 sec. (If dough is too sticky, add 2 to 3 tbsp additional flour, 1 tbsp at a time, processing about 5 seconds after each addition.)

Turn onto floured surface. Knead dough until smooth and elastic, about 5 minutes.

Divide into 4 equal parts. Roll 1 part dough at a time into paper-thin rectangle on lightly floured surface (keep remaining parts dough covered).

Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/8-inch strips for narrow noodles, 1/4inch strips for wide noodles. Shake out strips.

Place separated noodles on towel. If cooking noodles immediately, let stand 30 mm. If storing noodles, let stand until stiff and dry, about 2 hours. (Do not store noodles until completely dry, then store loosely covered up to 1 month.)

Break noodles into desired size pieces. Cook in 3 quarts boiling salted water until tender, 7 to 10 minutes..

VARIATIONS:

HERB PASTA:
Beat in 2 to 3 tsp favorite herb with the eggs.

SPINACH PASTA:
Cook 1 (10 ounce) package frozen chopped spinach as directed on package; drain thoroughly, squeezing out any excess moisture. Place flour, salt and spinach in food processor workbowl fitted with steel blade; process until thoroughly blended, about 10 seconds. Add oil and eggs; process until dough forms a ball, 10 to 15 seconds. (If dough is too sticky, add 2 to 3 tbsp additional flour, 1 tbsp at a time, processing about 5 seconds after each addition.) Continue as directed above.

Makes 4 to 5 cups cooked pasta
From: Recipelink.com
Source: Recipe booklet: The Weekend Chef, Gold Medal Flour, 1988