Basic Pasta Recipe (James Beard)

This recipe makes enough pasta to serve 4 as an appetizer or 3 as a main course.

INGREDIENTS:
1 1/2 cups of all-purpose flour
1/2 teaspoon kosher salt
2 large eggs
1 tablespoon of olive oil (if using the food processor or stand mixer)


DIRECTIONS:

Food Processor

Put the metal blade into the food processor. Measure in the flour and salt and process  briefly to blend them. Drop the eggs and oil through the feeding tube, and let the machine run until the dough begins to form a ball; around 15 seconds should do it. Once you become familiar with the method, you'll be able to correct the recipe at this point. If the dough is too sticky and tablespoon or two more flour. If the dough is too dry, add a few drops of water or part of an egg. Process again briefly.

Turn the dough onto a floured surface. you will notice that this method results in the yellowest and stickiest dough of all. That's because it;;s already half kneaded. Due your hands with flour and continue the kneading. Work for 3 to 5 minutes, adding more flour if necessary, until you have a smooth ball of dough. Set it to rest under a dish towel or in plastic wrap.


RESTING:
I cannot emphasize too strongly the importance of letting the dough rest between the kneading and the rolling. During this period, which should last at least 30 minutes and can continue in the refrigerator for days, gluten in the flour relaxes and the dough becomes soft, all blended, and easy to work. I've put many a worrisome dough to rest under a dish towel only to retrieve it 2 hours later, in perfect condition for rolling.