Homemade Egg Pasta

2 Cups / 500 All Purpose Flour
1/2 teas. / 2.5 mL Salt
2 Eggs, beaten
2 teas. / 10 mL Watkins Original Grapeseed Oil
3 to 4 Tbsp. / 45 to 60 mL Water

Combine flour and salt in small bowl; mix well. Make a well in the center and add eggs and oil; mix thoroughly. Gradually add in the water, 1 Tbsp. / 15 ml at a time, until dough is stiff but easy to roll. On lightly floured surface, knead dough until smooth, 2 to 3 minutes. Cover and let rest for 30 minutes.

On floured surface, roll half of dough out as thin as possible into rectangle (about 18 × 15 inches / 46 × 38 cm). Sprinkle lightly with flour. Starting at shortest side, loosely fold dough over into thirds. Cut crosswise into slices (1/4-inch / 6-mm slices for fettuccine or 1/8-inch / 3-mm slices for linguine). Unfold slices; if desired, cut into shorter lengths. Repeat with remaining half of dough.** If noodles stick, toss with extra flour and allow to dry separately on waxed paper. Shake off excess flour before adding to water.

Bring 3 quarts/liters of salted water to a boil; drop pasta into boiling water. Return to a boil and cook, uncovered, for 5 to 10 minutes or until pasta is tender, stirring occasionally; drain.

Makes about 1 pound / 454 g uncooked pasta; 6 cups/1.5 liters cooked (1 Cup / 250 ml per serving).

*Try other flavors of Grapeseed Oil or a Watkins Liquid Spice instead of oil.
**To roll and cut pasta using a manual or electric pasta machine, follow manufacturer’s directions.

Food Processor Directions:
In food processor bowl with metal blade, combine flour and salt. In measuring cup, combine oil and eggs. Pour into tube and pulse on/off until mixed. With machine running, add cold water 1 Tbsp. / 15 at a time until dough forms a ball.

Pasta dough or fresh noodles can be stored in plastic bags in refrigerator up to 3 days or in freezer up to 1 month.

Nutritional Information Per Serving:
Calories 190, Protein 6g, Carbohydrates 32g, Sodium 200mg, Fat 4g, Saturated Fat 1g, Cholesterol 71mg, Dietary Fiber 1g

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