Ingredients
Method
- Put the flour, salt, and oil in the food processor.
- Turn it on, and add the eggs one at a time. After you add the fourth egg, the dough should just come together into a ball. If it doesn't, add some water a little bit (less than a tablespoon) at a time until it does form a ball. It is all dependent on the moisture content of the flour and the size of the eggs.
- Pull the dough out of the food processor and knead it a few times. It should feel elastic.
- Wrap it tightly in plastic wrap and let it sit for about 15 minutes.
- Roll it out with a rolling pin and cut it with a knife, or use a pasta machine. You can turn it into noodles for soup, dumplings, lasagna, ravioli, spaghetti, whatever you want.
Nutrition
Notes
One recipe makes enough to feed my family of 5 with a serving or two of leftovers. I enjoy adding things to it, like blanched spinach. Kamut is a close relative of wheat that people with wheat allergies can often tolerate. When I make pasta and have leftover flour, I just use it in whatever I make for breakfast the next morning. I use the pasta attachments for my stand mixer, and typically stick with fettuccine or lasagna because they are the simplest to make.