Fresh Egg Pasta
  • 3 cups all-purpose flour
  • 4 large eggs
  • 1 tsp olive oil
  • ½ tsp salt

Spoon 2 3/4 cups of the flour into the work bowl of a food processor fitted with the metal blade. Beat the eggs, olive oil and salt together in a small bowl until blended. With the motor running, pour the egg mixture into the processor. Process until it forms a rough and slightly sticky dough. If the mixture is too dry, drizzle in a very small amount of warm water and continue processing. Scrape the dough out of the work bowl onto a lightly floured counter.

Knead the dough with the heels of your hands until it is smooth, silky and elastic – 5 to 10 minutes of constant kneading.

Flour the work surface and your hands lightly any time the dough begins to stick while you’re kneading.

Roll the dough into a smooth ball and place in a small bowl. Cover and let the dough rest at least an hour before rolling and shaping.

The sauce was Victor’s homemade sauce and grilled Italian sausages.